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.