Pit the plums and place them into a thick bottomed pot.
Add in the lemon juice and cook for a few minutes, until the plums begin to release their juices.
Add in sugar and stir. Simmer, stirring often for about 10 minutes. If using commercially grown plums make sure you reduce the sugar by 1/3 to 1/2 to compensate for the naturally sweeter fruit.
When the jam thickens, pour it into prepared canning jars. At this point, the jam can either be stored in the refrigerator or processed for 10 minutes in a water bath canner.
After a 10 minute process, turn of the heat, wait 5 more minutes and then remove the jars from the canner.
Allow the jars to cool, and after 24 hours place any unsealed jars in the refrigerator and use within a few weeks.
If you cant find wild plums, store bought plums can be substituted. To get the pucker of a wild plum jam, add in one part cranberries for every 3 parts plum. Since commercial plums tend to be much sweeter, make sure you reduce the sugar by 1/3 to 1/2.
Keyword foraging for plums, how to make plum jam, plum jam recipes
Wild Plum Jam https://www.earthfoodandfire.com/wild-plum-jam/ September 26, 2018