transposable_element

It's interesting how many different things you can do with plums and sugar! I make both plum jam and plum butter, and the essential difference is that jam is cooked quickly to a high temperature so that it jells, while fruit butter is cooked for a long time at a low temperature so that it reduces (and caramelizes, yum!). In the U.S., "jelly" is similar to jam except that it's made with clear juice, so you end up with a clear(ish) product with no lumps in it. I think we agree about what curd is -- it's similar to a stovetop custard. I use it to make tarts.