Six jars of jam

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Last week, I produced 4 jars–count them 4 whole jars–of pectin-free jam from my elderberries and aronia berries plus some prune plums bought at the market (4 pounds of fruit made 4 small jars of jam). It’s quite delicious, tart and sort of wild tasting. Aronia is very astringent and doesn’t taste quite like other fruits we’re used to eating.

Then, over the past week, as the plums on my American plum trees ripened, I picked a bowlful every other day until I had about four pounds of fruit. I stewed half of it with honey and a cinnamon stick and a little bit of water and put it in the fridge to eat with yogurt and granola. The other half I macerated with sugar last night, and tonight I made 2 more little jars of jam (for a total of six). Right now, it’s cooling down after being sterilized in a boiling water bath.

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Did you ever see anything such a gorgeous color as those plums? They’re orange-red on the outside with a lovely whitish bloom, and the flesh is apricot color.

OK, enough about my fruit/jam obsession. Please forgive me–I grew up in a small apartment in Queens, and I never made jam before last year.

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