Henny Penny Farmette

An amazing wild plum tree sprouted up and grew tall at the back of our property with a full canopy of gorgeous burgundy leaves. This, without any attention or coddling from us. It’s now three-years-old and loaded with red plums.

Making a test batch of a few jars is advised when you are not sure about a fruit jam

The fruit itself is quite juicy and sweet, but the skins are tart. I made a small test batch of five jars and then waited 24 hours to sample the jam. After I tasted the test jam and realized how exquisitely delicious it was, I vowed to can at least a couple dozen jars.

I got out cases of unopened jars and lids and ran the jars through a hot water wash cycle in my dishwasher. Then I rinsed the plums under water and pitted them before making the fruit into jam. My plan is to not only enjoy eating the jam throughout the summer and fall but to pack jars of it into food baskets for holiday giving this year.

This jam is perfect for spreading on a slice of toast or a croissant. The sweet-tart taste means it would nicely accompany chicken or pork. The taste is sweet but tangy. The texture is lighter and smoother than strawberry.

The smallest dab of this fruity jam goes well with a little goat cheese on toasted sourdough

RECIPE: WILD PLUM JAM

Ingredients:

5 cups wild plums (washed and pitted)

3 cups sugar

1/4 cup lemon juice

1/3 cup water

5 Tablespoons Classic Pectin

Directions:

Place the pitted plums into a large cooking pot and add all ingredients except pectin.

Stir well to combine.

Cook on high and bring the plums to gelling point. Stir constantly for 15 minutes as mixture thickens.

Sprinkle in the pectin by spoonfuls and stir after each addition to mix well.

Ladle jam into hot jars. Leave about 1/4-inch at the top. Attach lids and screw rings and then process in boiling water for 20 minutes according to your canner instructions.