The easiest receipe for Mirebelle Jam

Persuade BH to fetch tall ladder, climb ladder and shake the tree. Remember to lay out large sheet to collect plums.  Stop errant labrador from eating them before you pick them up.
Wash and pit as many kilos of juicy mirebelle plums as you want.....................................................

Cover in 800 grams of ordinary granulated sugar for each kilo ie for 2 kilos = 1600 grams 

Give them a good mix, cover with a linen cloth and then leave them out overnight (not in a fridge)

In the morning all of the juicy fruit would have been absorbed into the sugar making it smell wonderful and leave you with a fabulous mush and mixture.  Add to a saucepan and keep on a rollicking boil for about 20-30 minutes, check to see if it is set (put a saucer in your freezer compartment) take it out when it is completely cold place your boiled fruit onto the saucer, using a spoon check to see if the mixture wrinkles up and separates, if it does it is ready to put into sterilised jars (I sterilise mine in a hot cycle in the dishwasher). Et voila!

Latest Brocante finds.......

Not all listed just yet on my ebay store on frenchfanciesinfrance (ebay.com) but just love the black softest velvet beret with red velvet band - apparently it comes from a "private association" a bit like the Freemasons but not as hush hush!  These associations could be to do with anything such as a particular cheese, wine or even animal.  Mainly it involves dressing up in a variety of glorious gowns (and hats) parading around the streets and then rounding the afternoon off with a 12 course meal (with wine for each course) celebrating their given "association".  Some of these associations have been going over 100's of years.  Unfortunately despite a very large badge sewn to the top of this hat with the words Poitiers and a rearing lion I still have no idea what association it belonged - answers on a postcard...............................