ROSEMARY FLAVOURED PLUM JAM

plums

First of all I just want to tell you that the roundup for the Paper Chef is up and ready to be voted on! Check it out here. And now over to something completely different:

My sister-in-law and one of my nieces are coming on Sunday so I shouldn’t be blogging but cleaning up certain areas in this house that have been neglected recently. Like our staircases. We have four flights of stairs in this house and two of those are forever cluttered with things that are going upwards. Supposed to move upwards that is because they seem to be stuck where they are. And reproducing through cell division. Never understood how, but this is the way it is. So now and then it is useful to have people come living in our house because this is one of the times when I clean up these wasteland areas, talk about being a procrastinator when you need house guests in order to get things done.

I had a lot of late and sweet plums that were going bad so I decided to make some plum jam before it was to late and I had to throw them away. I only make small batches of jam and marmalade as no one in the family eats it unless it’s in a filling of a crostata or on cookies, I like it though now and then and I find jam and marmelade making extremely satisfying, I suppose it fills some primitive need inside me of storing up food for worse times or something so now and then I just let go and do it! I will soon post about what I used a part of this jam for … will you ever be able to sleep now?

Rosemary scented plum jam

ROSEMARY FLAVOURED PLUM JAM

400 g/ 14,1 oz ripe plums
100 g/ 3,5 oz sugar
1/2 lemon, the juice of
100 ml/ 0,42 cup water
1 small sprig of water

- Put all the ingredients in a pan and let it simmer for about 30 minutes or until it has reached a jam like consistencey.
- Let it cool down and if you don’t take out the stones before coking, remember to count the plums and pick them out of the jam now. Remove the sprig of rosemary.

Rosemary scented plum jam

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