Homebodies
... Our plum tree is starting to ripen, and so this weekend I made our first batch of plum jam. It tastes fantastic, and hopefully it will set to a nice texture. For my own records, the recipe was as follows: One gallon bag of frozen windfall plums, with water to almost cover One trug-full of picked plums, some slightly under-ripe Juice of three huge lemons Five pounds of white sugar A few tablespoons of pectin, tossed in at the end in a moment of panic, probably pointless I cut the plums roughly in thirds, and didn't bother trying to remove the pits. I chucked the frozen plums in a big stockpot, and added enough water to keep them from sticking to the bottom of the pan. When the frozen plums were starting to soften, I added the fresh plums. I cooked this until the whole thing got soft, and then fished out the pits. At this point, I cursed myself for not buying a candy thermometer. I added the sugar, and brought the whole thing to a boil. I added the l