Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Sour plums make for sweet jam: tart and perfect for adding nontraditional spices. Think habaneros or cardamom and get the canning pot ready! These recipes are made with non-freestone plums, so the bulk of the work is in pitting. Happy canning!
The Santa Rosa plum is rich and tangy, with soft flesh and a nice floral character. It’s yellow on the inside and red or purple on the outside. They tend to be smaller than commercially available plums, so require a little more work to make jam.
Tweaking a family favorite. With enough wild plums to experiment, I tried one with added pectin, one with no pectin and (the big winner) plum and pineapple with 5 spice.
