Posting will be slim ’round these parts for the next couple of weeks, as I’ll be off on my honeymoon (a road trip through Vermont and New York State). However, I just wanted to say that if you happen to run into Damson plums (they’re at the end of their season right now), you should consider buying some and making jam. They make the most wonderfully sweet/tart jam I’ve ever had. I used eight cups of chopped plums and five cups of sugar and cooked it all down until it was thick and around 217 degrees. Delicious!