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Canning Wild Plums Recipes

When we moved in to our current home, it took a couple years to realize we have wild plum trees overhanging our driveway. They are a yellow with a pink blush, about an inch and a half in diameter, and rather tart. I was hoping to be able to can some this year, but I haven't noticed that many hanging on the trees, and I think the frost got them this year.

When we go for drives out on the backroads, there seems to be lots of wild plum trees, so I think this page will come in handy, when I finally get to fill my bucket.

Our plum tree with one plum

We planted a plum tree near our garden this Spring. It had one plum on it when we got it, but the squirrels took it even though it wasn't ripe.

See the Directions for Canning by Open Kettle Method

Canned Wild Plums 67

  1. Pick over and wash wild plums.
  2. Barely cover with water and let boil until skins pop. Drain and pit.
  3. Pack fruit jars covering with juice they were cooked in, adding desired amount of sugar, and process 30 min. in hot water bath.

These can be used for pie or preserves later on.
See the recipe: Canned Wild Plums 67

Wild Plum Sauce 03

  1. Pick plums before they are fully ripe, as soon as they have a nice color and are still solid.
  2. Wash them and put in fruit jars. Pour hot or cold water to overflowing - then cold pack these 20 minutes.
  3. Then pour off this water holding back plums with a spoon; pour on hot syrup already boiled, and seal.
  4. Use a medium syrup for this. The juice that is poured off the fruit can be used in making jelly.

Medium Syrup = 1 part sugar to 1 part water for berries and medium sweet fruits.
See the recipe: Wild Plum Sauce

Sugared and Dried Wild Plums 04

  1. Wash and dry thoroughly the wild plums; and then cut them in half and remove the stone.
  2. Let them drain in a colander for several hours and then sugar them. Just sprinkle generously with sugar and spread out in the hot sun.
  3. Shake very often and add more sugar occasionally. When a hard crust is formed and they are quite dry, they are ready to store.
  4. They must be kept dry and cool. For variety, substitute half an half with raisins.

See the recipe: Sugared and Dried Wild Plums 04

Wild Plum Jam

  1. Use wild plums -- good and ripe.
  2. Put through a sieve or colander before cooking.
  3. Combine 6 c. pulp and 7 c. sugar.
  4. Boil 7 minutes or until desired consistency.

Has golden color and no bitter taste.
Recipe from a 1951 Erwin, SD recipe book pg 33

Cherry Plum Jam

  • 2 lb. dark sweet cherries
  • 10 medium red plums
  • 1 cup water
  • 2 Tblsp. lemon juice
  • sugar
  • 1 box powdered pectin

Prepare fruit in halves, mix fruits with water and lemon juice. Boil and cook 3 minutes, measure and add 1 cup sugar for 1 cup fruit and juice. Add pectin and cook 2 minutes. Jar and process 10 minutes.
Recipe from a Warrick County Cooks for Life recipe book pg 101

Italian Prunes 05

  1. Wash fruit thoroughly and remove stems. Drop plums into boiling syrup, made in the proportion of 1 part sugar to 1 1/2 parts water.
  2. Plums should not be more than two deep in the pan. Remove pan from stove 2 minutes after adding fruit.
  3. Let stand covered 20 to 30 minutes.
  4. Pack plums into hot sterilized jars and pour the boiling syrup over them. Fill the jars to within 1/2" of the top.
  5. Process 10 minutes in a hot water bath. Complete seal according to type lid being used. Extra syrup may be canned for beverage.
See the recipe: Italian Prunes 05

Fruit Canning Pages


Canning Apples
Canning Grapes
Canning Grape juice
Canning Pears
Canning Peaches
Canning Strawberries
Berry Jams and Preserves
Misc. Jellies and Marmalades


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