Recipe by Kim A. Heaphy
Here is a traditional recipe that you can alter to your preference. As kids, we would pick wild plums and Mom would boil for about 12 minutes and pour into sterilized jars. She even left the pits in and it was the only thing that slowed us down! The preserves were plums suspended in a thick syrup that was amazing on ice cream or served with cream and toast. Cook it a little longer and you will have a jam consistency. You can also substitute the yellow plums for Italian plums. Add a little 4 tablespoons brandy just before placing into jars if you are not planning to serve this to minors!
Top Review by Robin Riger
I followed this recipe as directed the first time, halving the sugar with splenda. The result was more of a plum sauce, it definitely is not a jam or preserve consistency. I found another recipe that explains the natural "jellying" process better, in fact, to reach the right consistency it says to simmer for up to 2 hours. I have found plenty of uses for the batch I made, I like to add a spoonful or two to my oatmeal in the morning.
- 6 cups yellow plums, diced and pitted (keep the skins on)
- 4 1⁄2 cups sugar
- 3 tablespoons lemon juice
- 1 cup water