Canning is my jam. Corny, I know, but totally true. I love how canning can be so methodical, so therapeutic and so satisfying. I wanted to share a special recipe with you all, and I hope you love it as much as I do. It is very similar to the recipes many of your grandmothers canned in yesteryear for good reason. This recipe is a simple, easy recipe for brand-new canning beginners.
My grandmother's wild plum jam is simple, delicious and not too sweet. It's one that I have loved eating on toast at her place all my life. From what I have read, wild plums can be found in a wide variety of places around the world. I have found that once you reveal that you are a canner (or want to be!) people are very willing to share produce for free or cheap, so I'd ask friends and neighbors before paying high prices in a market.
The recipe will work with regular plums, but the tart plums that grow wild are more of an amber color and have a different flavor. Store-bought plums are sweet — and not much else. Wild plums are sweet, tart, sunny and more. Seek out wild ones first and then resort to the grocery-store variety. This recipe yields about 4 measuring cups of jam, but bear in mind that wild fruit has a lot of variation and your recipe may yield a quantity greater or less than this — and that is OK.
If you are looking for more beginner-friendly canning resources, head to my site, www.thedomesticwildflower.com, to learn more!
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