I suppose many of us have been still making tasty preserves for winter. And it’s a good thing because a jar of home-made salty cucumbers or tomatoes for a holiday or aroma jam will be desired for a dining table in winter.
Sometimes preserves are coming to the end before the coldest season. And not only because they were made too little. Everything is so tasty and appetizing that after opening the jar only “for test” you realize: the only degustation isn’t enough. You begin to eat and can’t stop: because of homemade, not from shop ones. How can you keep yourself? And is it necessary?
I turned up myself in the common stream of “before-wintertime-eaters”, opening the jar of plum jam. But I did it for special purpose − aroma Plum&Cinnamon bars.
