A basket of dead ripe plums (purchased, I over-bought) and a lipstick red very hot pepper from Mimi told me they were ready for their close-up. I introduced them to one of Cyd’s lemons, and an Anaheim chili pepper (purchased) from my own produce bin. After they mixed it up, I canned the preserves and then tested it on some teenagers, as a spread on French bread in a Black Forest ham sandwich. It was the healthy uber-pinch of kosher salt in the pot that made this interesting, and next time, I will take a tip from Linda L and add some gracious grinds of fresh black pepper. All in all, a success. Sweet, a little spicy, a bit savory, and complex. Jackie G pronounced it ‘scintillating’. Approved! So the recipe is posted on the tab, under ‘Pepper Plum Preserves’.