Years ago, in what seems another life, I used to make jam (from our raspberries, currants and gooseberries, and any free fruit I could find)., but I don't think I've touched a jam pan for over 20 years. But the freezer is full of our wild plums (red as well as yellow now), so I've made a cautious return to preserves. Just in case I'd forgotten whatever skill I may have had, I started with a small amount, and we now have seven pots of Wild Plum Jam cooling on the table. It looks OK (and the various drips and splatters taste OK), so we'll try it on fresh bread tomorrow morning (home made of course).
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