Preserving Wild Plums

Wild Plums


Preserving Wild Plums

 1 ½ pounds pitted fresh wild plums

1 ½ cup sugar

1 cup water

1 teaspoon citric acid

4 tablespoons cornstarch in 1/2 cup of water

Measure the fruit and sugar and 1 cup of water in a large pot on the stove (cooker). Stir the fruit and sugar, coating all the fruit with sugar, and let it stand for 5 minutes. Next, cook the fruit over medium high heat until it reaches a full boil, then cook another 10 minutes, stirring constantly to prevent scorching. Add citric acid. Stir in cornstarch mixed with water. Continue cooking and stirring for another 10 minutes. At this point it will foam. You can skim the foam off the surface, but I have found that when you start jarring the fruit the foam sticks to the side of the pot as the level of liquid is reduced. Pour in sterilized glass jars and seal with tight-fitting lids.