Week 20 | 6.28.2010
Small, sour plums are raining down from above. Thud, squish, thud… The garden is a sticky mess with plums peeking out, between the rosemary and behind the kale like Easter eggs on a hunt. That’s just fine, I’ve jammed and jarred them in retaliation with a nugget of ginger and a few handfuls of sugar.
Now I have a fat pot of ruby jam to spread atop genoise (French sponge cake) with some whipped cream and roll it all into a classic roulade. Think of a summery version of the holiday Bûche de Noël cake.
An early start to this week! Plums foraged, pitted, and doused with sugar. A few good hours to bubble in a pot and into a clean jar they go.