We're just about getting into the thick of fruit preserving season
down here in the southern hemisphere. I've done a batch of cherries,
and a couple of batches of plum jam. Just for fun, I took plenty of
photos of the second batch in progress, to make an illustrated recipe
for first-timers:

http://www.humbletown.org/plumjam/index.htm

Next time I'll be sure to have either more lemons or some pectin
powder on hand, though! ;-)


BTH

BT Humble wrote:
> We're just about getting into the thick of fruit preserving season
> down here in the southern hemisphere. I've done a batch of cherries,
> and a couple of batches of plum jam. Just for fun, I took plenty of
> photos of the second batch in progress, to make an illustrated recipe
> for first-timers:
>
> http://www.humbletown.org/plumjam/index.htm
>
> Next time I'll be sure to have either more lemons or some pectin
> powder on hand, though! ;-)
>
>
> BTH
Pretty neat show BT.

Beautiful plums.

I *love* your terminology--glop, bird poop. : - )

I've burned plums too...

: - )

Mimi wrote:
> Beautiful plums.
>
> I *love* your terminology--glop, bird poop. *: - )
>
> I've burned plums too...
>
> : - )

We always strive to entertain. ;-)

Apricots are coming up this weekend, I expect that the nectarines will
be ripe the weekend after.


BTH

<snip> We always strive to entertain. ;-) <snip>

When I make dewberry jam I run them through a food mill to get most of
the seeds out--they are very seedy--the end result I call "slurry".

<snip> Apricots are coming up this weekend, I expect that the
nectarines will be ripe the weekend after. <snip>

Mmmm...sounds like you are going to be busy...

It's winter here but, thanks to my freezer and 7 months of school,
studying, exams, I too will be busy just about every weekend until
Spring.

: - )