About this recipe
Wild plum can be found in the mid to late summer. In the ozarks we have several varieties but the plum Americana is my favorite to use because of the size. This plum jam is a great base to make a plum sauce or simply spread on some toast or grilled with some pork.
Instructions
- Collect a large amount of ripe wild plums; remember, they will counter-ripen.
- Mix the plums in a mixer with the paddle attachment until thoroughly broken up.
- Take the plums and place in a pasta strainer over a bowl and work the plums pressing down continuously with a rubber spatula, all the pulp should fall to the bowl on the bottom.
- Take the total of plum pulp, measure, and place into an insulated (cast iron ceramic coated is best) stock pot or Dutch oven.
- Add 1/3 of the total measurement of pulp, in honey or Mugolio in with the pulp.
- For example, if you have 3 cups of pulp, add 1 cup of honey.
- Also, add 2 tablespoons of powdered wild ginger and a pinch of salt.
- Reduce in medium-low for 3-4 hours or until well thickened.
- Can or freezer in bags for later use.
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I am writing a comprehensive cookbook about foraging and cooking Ozarks foraged foods. As an experienced wild foods chef with almost 15 years of experience cooking, I have decided it is time to share my accumulated knowledge with other aspiring wild foods chefs. This book will take a deep dive into foraging, fermenting, and cooking Ozarks wild foods.
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