Italian Plum Jam

Lombardes are the Italian prune plums indigenous to the Savoie. They have other curious names such as culs de poulets, chouesques, or proumes. They lie on the ground, abandoned, and all one has to do is pick them up and start making jam. If you use prune plums bought in a supermarket, spread them in the sunshine for a few hours before making the jam. Then wash and dry them and proceed.