Cinnamon Plum Jam

Yes, more plum jam! This time with cinnamon.

Using the recipe for Rosemary Plum Jam to make my Cinnamon Plum Jam, instead of adding fresh rosemary sprigs when initially cooking the fruit, this time I stirred in a half teaspoon of ground cinnamon just before filling the jars. The aroma, that of warm cinnamon and sweetened plums - its flavor, even better!

Meanwhile, look at today's harvest from my plot at the Happy Valley Community Gardens - flowers, peas, a cucumber, a zucchini, a yellow crook neck squash, herbs and a half dozen patty pan squashes. Looks like I'll be experimenting with different ways to prepare patty pans!

For lunch, I fixed one of the patty pans with my George Foreman grill. After slicing the squash, I drizzled a small amount of olive oil over them and sprinkled pieces of the herbs I'd just picked from my garden - parsley, basil and calendula leaves - then cracked lemon pepper over all.

Snapdragons, fresh from my garden!