Since it is difficult to fully ripen the plums while they are still on the tree, we patiently wait for them to turn yellow one by one as we carefully turn them over in the sun. And the ripe plums are so fragrant that their scent wafts far away, and they are mesmerizing. However, the taste is intensely sour and punchy. We really wanted to deliver this smell, so we made a lot of prototypes. And it turned out that it goes very well with peaches, which are the same stone fruit (drupe). It brings out the best in each and compensates for its shortcomings. And the resulting amber confiture, combining the power of plums with the delicacy of peaches, really goes well not only with bread and yogurt, but also with cheeses with a strong habit. When added to the sauce of meat dishes, the acidity of the plum envelops the greasyness, and the aroma of peaches makes it fresh and appetizing.