Wild Plum Jam Recipe

Try this Wild Plum Jam recipe the next time you have breakfast toast.

| May/June 2011

Wild Plum Jam

Wild Plum Jam can go on breakfast toast, biscuits, you name it.

iStockphoto.com/Dariusz Sas

Wild plums were a staple for indigenous people and settlers for ages. They're exceptional for jams, jellies, dried snacks and desserts, as well as by the handful right off the shrub. Try this Wild Plum Jam recipe, and you won't be disappointed.

Main Story:
Finding Edible Wild Fruits in the Country

Wild Plum Jam

4 pounds pitted wild plums
1⁄2 cup water
7 1⁄2 cups sugar
1 package liquid pectin 

If you don’t want to pull large hunks of plum skin out of your jam, you can either finely chop the plums in the beginning or blitz the mix with a handheld immersion blender when they’re cooked.

In large, heavy-bottomed cooking pan, combine pitted plums and water.

Bring to boil; reduce heat and simmer for at least 5 minutes, stirring and crushing plums. Hit them with the immersion blender if you haven’t previously chopped them.

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