SPICED PLUM AND BLUEBERRY JAM

So all of a sudden, I'm ready for fall. It's started raining and thundering, I'm wearing a big chunky sweater, and the idea of some homemade jam on a bit of bread really appeals to me. This might seem a bit premature, but we've had a full on summer here since the beginning of May, and it feels like we should be in October by now. Incidentally, we also have a tree in the garden half full of ripe plums. A week ago, it was full of green, unripe plums, but during the week the southern half of the tree has become dotted with deep purple plums, fleshy and delicious. Cue the plum harvesting game, where we look like idiots trying to knock the plums off their branches, while Bo runs around our feet and catches all the ones we're too slow to get to before her. She's quick and small, and definitely has the advantage in this game.

Incidentally, we had a bit of a storm here this weekend, so last night was perfect for snuggling up with a blanket, having some toast and jam and watching the weather. And as a result of the storm, the garden is now covered in plums. Guess I'll be making a bit more of this?

Ingredients (for about two jars of jam):
750 g plums
150 g blueberries
500 g sugar
juice of 1 lemon
1 ts cinnamon
1 ts ground cardamom
1 ts nutmeg

Directions: Remove the stones from the plums and cut them into bite-sized pieces. Add all the ingredients to a pot, bring to the boil and let it simmer for about half an hour, until reduced. It'll look quite thin still, but it'll thicken nicely once it cools. Transfer to sterilized jars.

And in case you're wondering, I had these on Nigella Lawson's irish oat rolls from Kitchen, which are also super delicious. Recommended!