Tart, sweet, and preserved in a jar for whenever you're ready.
Before this summer, I never really understood the need for jamming. I mean, theoretically I understood it: You have more fruit than you can eat or give away, so, rather than let it go to waste, you find a way to preserve it for future use. But simply knowing those facts is different from being faced with a tree that drops five pounds of fruit per day into my backyard, in the same way that reading about hang gliding is different from being shoved off a cliff strapped to a flap of canvas.
I start by slicing down one side of the plum parallel to the natural seam in the fruit, a little bit off center. This matches the orientation of the pit, so it maximizes the amount of fruit you can get off in one stroke. Let it rest for five minutes, then check on the jam. It should be firm, but not rubbery, and should just cling to the spoon if you tip it.
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