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And the greengage orchard at the bottom of the garden?

Ah, but then there are the strawberries poached in honey with cream and milky ice cream — and also a powder made of dried lacto-fermented greengage plums.

Market customers say the jam makes them think of bygone summers, picking damson plums from backyard trees or greengage plums from the orchard.

Plums, damsons and greengages are all wonderful eaten raw, but there are plenty of ways to cook them, particularly if you have a glut.

“The best jam I ever had was greengage in France. I can still taste it, the tartness of the plums.”