Thames Valley Nose
When I was a kid, I had a terribly stuffed up nose. All the time. Apparently, the area in England where we lived in was notorious for this condition and called it the “Thames Valley Nose” the test for which was to say “plum jam.” It comes out sounding more like “plub jab” hence the name of this jam.
Because it is tart, this jam tastes best paired with a protein, like peanut butter or over a creamcheese/goat cheese blend. It would also be an excellent glaze on pork tenderloin.
- 4 c blueberries
- 2 c blue plums
- 3 cups sugar
- 1 cup water
Thoroughly wash and heat the jars, lids and rings. Cook the fruit in a heavy pot over low heat, covered, and stirring frequently until the fruit is soft, or about 20 minutes. Puree and add sugar, then return the mixture to a boil. Reduce and simmer, uncovered, until the mixture is thick, stirring frequently. Stir in ½ tsp nutmeg and ladle into jars.
Wipe the rims before assembling the lids. Process in boiling water for 20 minutes, ensuring the jars are fully submerged. It makes 6-7 cups.
