Spiced zucchini chutney, spicy zucchini pickles, fig jam with balsamic vinegar and black pepper. The most exotic jam I made this weekend is plum & dahlia jam. I've had it in my preserving notebook for years but never had dahlia's (thanks, Floor and Soumya) and plums(thanks, mom and dad) available at the same time. It is pretty simple to make: 1200 gr plums in small pieces, 500 gr 2:1 jelly sugar and the leafs of 4 large bright dahlia's. Follow the instructions on the package of the sugar and add the flowers the last two minutes.