Plum Vicious

Our good friends and neighbors were able to procure a decent bounty of plums--I think we've turned them into jam-nuts!--and we sat down to make a few flats. While Cheryl, Nicki and I cut and pit the plums, Vin & Curt did the canning. Altogether our stock made about 4-5 gallons of jam. Yum!

We experimented (as one should do when jamming) and combined the plums with some of the Fresno chilis Curt & Cheryl were growing. What we got was a sweet, fruity plum flavor with a hot kick that warms in the mouth and dissolved away leaving no aftertaste. It's great on cream cheese and soda crackers and makes for a wonderful appetizer!

The color of the jam came out so beautiful!