Plums and making marrow jam

After careful consideration, I decided to pick the plums, even though they aren't quite ripe. They will finish off indoors, so at least we will get them, not the wasps. The summer raspberries from Glen Ample are still ripening, but they do seem a bit mushy compared to earlier in the season. I've put some in the freezer for jam when I get around to it. This is a cunning link to my next plan, for those overgrown courgettes I mentioned. They will be turned into marrow and apricot conserve, rather than marrow and ginger. This is partly because I misread the recipe for the ginger one and I've started it off wrongly, and also instead of buying preserved stem ginger, Andy got me some ginger preserve, basically ginger jam. It seems a bit silly to put jam into jam, so as we've both made mistakes, I'm adapting a recipe from the Internet so as not to waste anything. The marrow is sitting in the bowl with the sugar until tomorrow, and is already marrow in syrup. I've chopped the dried apricots finely and put those in too. I also found some flaked almonds, which I think I'll add to the mix tomorrow. I'll let you all know how it turns out!