I titled this a pound of flesh, but in actuality we bought a kilogram of plums, so it's more than a pound of flesh. Perhaps after the pits are removed, there may be about a pound. Who knows? I'm not that fussy when it comes to making jams.Lately we've been enjoying using Japanese apricots for jam more than pickling them to make ume boshi.When I spotted the apricots at the market yesterday we decided to buy some and make some jam.With nothing other that the plums and sugar, the jam becomes a beautiful color and thickens wonderfully. I could have cooked the jam further and given it more caramel-like flavors and colors, but I decided not to in the end.The jam is both sweet and sour. It goes well with toast or pancakes in the morning. On the weekends when I have more time, I like to mix it with some garlic and soy sauce to make a glaze for chicken.I wonder how long it will last?