Last Batch of Plum Jam

Every spring I wait to see if the plum tree blossoms will develop into tiny plums. The last two years the blossoms froze in early June and we had no  fruit on our plum tree. This year as the blossoms came out, they developed into tiny plums. I watched them anxiously as they grew. Some of them were the size of golf balls others had dropped off, an example of selection of the fittest. By August they were turning reddish purple and by early September, we had ripe plums.

The process of making jam is multi-stepped. From collecting the fruit, pitting them and slicing the fruit, sterilizing the jars and boiling the fruit mixed with the right amount of sugar and lemon juice so that the end result is not too sweet and not too tart, all takes hours and dedication. But when  the jam is ready to be poured in the jars, sealed and processed, there is an enormous sense of accomplishment.

We serve homemade jam at every breakfast throughout the year. Guest love it and watching them spread the plum, strawberry or blueberry jam on the homemade muffins we serve regularly, is a delight.

Want to taste our home made jam? Book a weekend at the Breezy Hill Inn. You wont be dissapointed!

 www.breezyhillinn.com