Six buckets were quickly filled by two plum-pickers (us) from two plum trees ↓
We wondered what to do with all this fruit for about two seconds. It was pretty obvious: Let's Jam!
We wanted to jazz up an ordinary quetsche compote by adding some stalks of angelica that we have in our garden↓
It seems like a lot, but equal parts fruit to sugar go into a pan ➷ I was surprised at first that we didn't add water,
but then I saw that the sugar liquified rather quickly↓
Daniel wanted to include the pits for their pectin content, as we wanted a nice gel. We didn't have any muslin bags, so we used a strainer↓
Madame Sutter warned us about the foam that starts to form when the amalgamation reaches boiling and can easily get out of control if not watched ↓
After we saw foam, we put it on the back burner to simmer for twenty minutes ↓
Then carefully plopped it into sterilized jars ↓
The angelica adds a really unique flavor, an essence of something exotic. ↑
We made three batches of quetsche-angelica and decided to try mint-apple-quetsche next ↑
No need to add any pits to this mixture, as apples already have enough pectin to make a good jelly ↑
The spoon test ↑ Does the jam stay on the spoon when tipped vertically?
This apple-mint-quetsche jam is sensational, the mint just a suggestion as background flavor.
All in all we made 21 jars of jam! ↑