I’ve been wanting to tell you and haven’t found the time. Tomorrow, laundry’s done, beds made, bills paid, bags packed, our pups are in the tenderest of hands, we’re sliding ourselves into plane seats to head across the country, across the sea, to Europe for three weeks. One week in Berlin, two in France. (Business gets us there, pleasure keeps us.) This will be our longest (most ♥ glorious!) vacation ever.
Plums on the tree, plums on the ground, plums in the fruit bin in the fridge. We couldn’t leave town (well, he could) without treating them right. And so this morning, on the day before we fly this coop, with dozens of things yet to do, here i am, making jam. Honestly! if that isn’t the height of
it’s got to be close!
This is my second batch of this particular jam, and it’s, well, sort of out of this world and into the next!
There will be but one photo
(because I’m only just so crazy)
and because I’ve already shared with you the basics of plum jam in a recent post.
This jam though is made without the ginger and warming spices of the last one (which was delicious), and in their place steps
Lavender, lovely lovely Lavender!
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The very thought of lavender is quieting,
You can sleep on it, bathe in it, and ought to if you (like moi!) are a bit wigged out!
And who among us hasn’t been pacified by a piece of toast smeared with seductively sweet jam?
This jam may even do it one better.
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But before the recipe, a NOTE to you before we fly –
I’ll be uploading photos while we’re away. At this point I can’t predict whether I’ll actually post to this blog, or simply do a continuing photo story on Facebook. If you’re interested in seeing parts of our trip (Berlin, Paris, Provence, Burgundy) you can Like me on Facebook.
In any event, I will miss this connection with you and will be eager to share when we get back home!
My fellow-blogger friends, I’ll likely be able to read your posts but not offer much comment. If you see me liking you, know that I truly do! 🙂
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Lavender Plum Jam
fills approximately 2 pint jars – possibly 2½ – or 5 half-pint jars
- a total of 4 pounds ripe plums (or plums & plucots mixed)– pitted and diced
- 1 cup lavender sugar (to make your own, see note at bottom of post)
- 1 cup granulated sugar
- 3 Tablespoons strained fresh lime juice
- 1 Tablespoon slightly crushed culinary lavender
NOTE: If you prefer to make a freezer jam, you can ignore the canning steps and simply fill your jars with cooked jam, allow to cool, and then place in the freezer.