Jammy Jam

Yesterday, I took to my kitchen and with fruit aplenty I picked up a pot and tossed together some almost too ripe plums along with sugar, half a naturally pectin-filled Granny Smith apple, a stick of cinnamon, juice from half a lemon, and a splash of Cointreau. Letting it bubble away on high heat for 25 minutes, giving a stir now and then, it started to turn into a thick, gorgeous, jammy jam.

Earlier today, it made the perfect companion for a freshly baked croissant. Tomorrow, I plan on eating it served atop Greek yogurt. What I'll do with it the day after that, I don't know. But, whatever it is, it'll be delicious.