Plums, plums, plums!! These are Angelina plums – I know from experience that they preserve beautifully.

They came from our friend Michael’s tree; organic and in optimum condition for bottling.

He brought them here to preserve early this morning and within a mere couple of hours with three of us working together, they are all done.

It’s great to have ample space in the cooking school kitchen – we can spread out to our heart’s content.

Of course a tasty treat is always good to keep up energy levels, so I baked a yeasted plum cake (recipe in “A Year in a Bottle”).

As a little extra I used any very ripe plums to make a coulis to drizzle over each portion.

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The best of fruit, the best of company and preserves on the shelves for the cooler months to come, perfect!