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Back home from a little break involving much walking and talking and eating lovely things in the far north of Norway.  There wasn’t much gardening to be done but there was lovely scenery and good company. Northern Norway has the northenmost botanic garden in the world and it had some lovely things in flower in September

wp_20180906_19_15_46_pro.jpgI forgot to note down their names but I liked the colours.  We also had a couple of days in Oslo and spotted this unusual creature:

An important reminder to protect our natural world.  It was quite a short trip but now we are home and the garden is abundant.  The musicians have been looking after things at home, making serious inroads into the plum glut.  I felt a need to make some emergency plum jam to use up some more. This is ‘whole plum jam’, one of the easiest jam recipes:

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Whole Plum Jam

  • 2 kg plums
  • 2kg sugar
  • glug of green ginger wine
  1. Wash the plums, cut in half and remove most of the stones – you can leave a few in
  2. Place the plums and the sugar in layers in a large bowl and leave overnight or for a few hours
  3. Tip everything into a large pan (it needs to be very large for this quantity)
  4. Add the glug of green ginger
  5. Heat slowly until all the sugar dissolves
  6. Boil until setting point is reached
  7. Remove any scum that forms
  8. Any stones that you left in will eventually float to the top – remove these. Some stones may remain but that doesn’t matter so long as you warn anybody about to eat the jam!
  9. Pot up into warmed, sterilised jars – makes about 6-7 jarsWP_20180914_20_33_52_Pro

As well as eating plums and creating beautiful music, the musicians have been playing football in the garden (our neighbour noted that ‘they are much better at music than football’ ) and being quite careful with my precious vegetables, though ‘there may have been one or two ‘windfall’ tomatoes’:

WP_20180914_20_31_33_ProThe tomatoes are doing extremely well.  There have been a few ripe ones as well as all these ‘windfalls’ and I’m still hopeful that a few more will ripen before the frosts hit. Now I just need to get along to the allotment to see how it has fared in my absence.

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