Last Saturday I found myself in possession of various kilograms of "Greengage" plums. As it turns out, a branch of one of the trees in our orchard fell down and we found ourselves with two big crates of plums that weren't ripe enough to eat.
They ended up divided among all my family and my mum, my grandma and I made jam with them, everyone by herself. Today's recipe is similar to how they use to do it, with a twist.
I investigated a little bit in Pinterest and, although they did not usually use this particular type of plum, there were a lot of recipes with golden and purple plums. Some of those were spiced with some kind of herb. So taking tips from different sites and with my mum's base recipe, here it comes:
