One of the fun things that came with our house is an Italian Plum Tree. It’s on the street side of the fence and overhangs the yard a bit.

The first couple of years we were here, it really didn’t do much – we got some plums, I made a really small batch of jam, but not a lot.

This year has been different!

It’s been much more productive, but the plums seem to fall while still green. We had almost 4 pounds of plums and not wishing to let free food go to waste, Victor decided today was the day to make some jam!

He came up with a pretty simple recipe and the rest, as they say, is history!

To the halved and pitted plums, he added 2 cups of sugar, a tablespoon of citric acid, and half a bottle of Italian Pino Grigio we had in the ‘fridge. Nothing else.

He brought it all to a boil, reduced the heat a bit and let it reduce. And reduce. And reduce… Stirring now and again, of course.

When it looked right, I put it into half-pint jars and pressure-cooked them for 15 minutes.

I have to say the finished product is pretty damned good for a wing-it recipe. It seemed to set pretty good – we’ll find out how well tomorrow morning with our morning toast – but the flavor is great!