Local yellow plums for jam.
Some time ago they brought us some yellow plums, not particularly sweet to be eaten like that. However, they are excellent for making jam.
In these two photos, the yellow plums as they were and the subsequent phase of maceration before being cooked.
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Photo taken with Canon 600D and lens Canon EF 40.
Originally from Asia, specifically the Caucasus area, it later began to be cultivated in Syria, mainly in Damascus. The Romans, around 150 BC, introduced it to the Mediterranean area, but it was the Knights of the First Crusade who brought it throughout Europe around 1200 AD, first to France, then to Germany and other regions. It spread (perhaps wild) into central Europe, reaching Denmark and southern Scandinavia with the Juliana variety.
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