Wild plum jam recipe

I've had this wild plum jelly recipe for ages. Each year when the plums are ripe, I'll fill my pail and make this jelly. It's so good served with toast, pancakes or waffles! —Ludell Heuser, Mount Horeb, Wisconsin

How lucky am I to be on vacation a few miles away from a small roadside grove of wild plum trees? A friend who was in Northern California a few weeks ago tipped me off to the secret spot and it was our first — and now a daily — destination. The first crop came home in our in-flight dog carrier with a few extra slung in the skirt of my daughter’s dress.

I have three varieties of plum trees in my yard. The earliest to ripen is the Santa Rosa. They look and smell so luscious, and then you bite into one. PUCKER!!!

Making homemade jelly seems hard until you try it for the first time. Fresh juice, sugar and fruit pectin are all that you need. You simple stir, boil, stir, boil, and store. Enjoy preserves with no artificial colors or preservatives… just like Grandma makes!

Delicious Spiced Plum Butter Recipe made in the slow cooker, sweetened with honey and spiced with warm fall flavors. Easy to make and YUMMY!

Homesteading & Foraging 101: Wild Plum Jam with Honey: Learn how to make wild plum jam with local honey from foraged wild plums!

Bear Jam Recipe – Hungarian Chef

An easy plum jam recipe that only requires 4 simple ingredients, is ready in an hour, and is bursting with the flavor of sweet ripe plums. This red plum jam is perfect for spreading on toast, spooning over homemade yogurt, filling your pie crust, or even eating it by the spoonful! Totally gluten-free, dairy-free, vegan and pectin-free, but it's so good no one would notice!

Easy Plum Jam is made with sweet, ripe, juicy plums. It is the ultimate way to preserve plums to enjoy throughout the coming months.

Confession – I’ve never actually made traditional homemade jam. You know, like with the whole hot water canning process and such. But, I have done freezer jam. And, even easier is a fruit compote or what I like to call “jam sauce”. It’s not quite a viscous as a jam or jelly (no pectin), but […]