A new batch of wild plum jam on the way – full recipe details later in the week!

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Make sure the fruit is firm but ripe – not over ripe. Blanche and remove skins and stones…IMG_0423

Voila!!! Below is the base for the jam – I  let the pulp sit over night, I find it improves the Pectin quality – more tomorrow on how this new batch turns out, but so far, so good. As my wife adores wild plum jam, she will be my taster and judge!IMG_0446

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