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Tuesday, February 21, 2017

Wild Plum Butter

In September, along the creek banks in southern Oregon, wild
plums – perfuming the air – hang thickly on branches and drop in soft profusion
on the ground to be eaten by raccoons and other varmints – and folks too who
pick endless bucketsful off the loaded branches and turn the bounty into
delicious wild plum butter. (If you don’t have wild plums, store-bought will
do.)

8 cups pitted and chopped plums
1 ½ cups water
6 cups sugar

Note: Be sure to select unblemished plums, wash well and remove
signs of decay or imperfections before chopping.
Place the plums in a saucepan large enough, about 4 quarts,
so the jam won’t boil over. Add the water and bring to a boil and continue
boiling for about 10 minutes. Add the sugar and continue boiling rapidly until
the jam is thick and clear, or until it registers 222 degrees F to 224 degrees
F on a candy thermometer. Remove from heat, skim foam off the surface, and pour
or ladle the jam into freshly scrubbed and sterilized half-pint canning jars
with sterilized new lids and washed and scalded rings. Wipe the rims well and
seal, cool jars upright, label and date them, and store upright in a cool,
dark, and dry place. Makes 8 half-pint jars.


Source: “The Pioneer Lady’s Country Kitchen” by Jane Watson
Hopping, Chapter September Bumper Crops
and Canning Kettles; Bumper Crops and Canning Kettles


Notes: to try. old-time recipe.
posted by KathyJ

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