|One punnet (400g) of British plums|
For instance. I was in the supermaket collecting the weekly haul of ingredients, when I noticed a decent sized punnet of British plums for £1. Immediately they caught my eye, but I hesitated because I am really the only one of the three of us who will eat a raw plum. Then the lightbulb switched itself on and I remembered the small batch jam. Just the job!
The first job, after washing them and removing their stalks, is to remove their stones and cut them into quarters. You don't really want them any bigger than that, otherwise you'll wind up with huge sheets of plum skin wafting around in your jam.
|Starting to bubble|
|Bubbling away like crazy|
|Rhubarb & ginger jam|