From Wilklow Orchards at the Borough Hall Farmers' Market...
These pretty plum apricot (apriplums, plumpricots?) were super-ripe and a bit squishy so I ate my six at once when I got home.
Then I made the fastest jam of my life. Black currant. Bought 9 punnets, and cooked them with only half their weight in sugar. As soon as they came to a boil the drips on the spoon I dipped in tripled, and joined in the middle. That means they're ready. I didn't believe it but stopped cooking anyway, and the jam is now bottled and perfectly set. I did not know that black currants contained that much pectin.