This week's topic was: Less is more
I have been busy making plum jam.
Ingredients: plums, sugar, water. That's all. No glucose-fructose syrup, no gelling agent, no citric acid, no sodium citrate acidity regulator, etc etc, as is found in shop bought jams.
And I'm delighted to say that it has set! I was a bit worried about it yesterday because it still seemed runny, but left to cool fully overnight it has now set properly. I've never made plum jam before, so this was a new achievement.
The plums were bought in the supermarket, which kind of feels like cheating, but I didn't get so many blackberries this year and I wanted more homemade jam than the two jars of seedless blackberry and 2.5 jars of jostaberry that I've made so far. Actually, we probably did have as many blackberries, but they came ripe in stages so got eaten in pies and crumbles instead of coming ready all at once and thus prompting a jam making session. Also I made the blackberry-and-apple jam seedless this time, so the fruit I did gather on my blackberrying expedition didn't go as far. It's amazing how much of a blackberry is made up of seeds!