A marvelous gift from a lovely friend yesterday – a big jam pan full of cherry plums.

With these I will make cherry plum jam (one of my favourites), cordial syrup and perhaps even a batch of natural ferment sparkling plum drink.

Come to think of it, definitely a savoury plum sauce must be made. (They make an excellent Asian style sauce too, which is shelf stable for at least 12 months).

Preserving season is ramping up apace!