Yesterday I became a great grandmother for the 7th time. A healthy boy, Dominic Ernesto S. was born to our eldest daughter in NJ.
Last night a neatnik grasshopper came to clean our grill after supper.
Today I made wild plum jam. My brother picked them for me. WOW! Knock your socks off! De-licious!
Wild Plum Jam
3 simple Ingredients:
- Wild Plums- approximately 3-4 cups
- Rinse the plums well. Put them in a saucepan. Add just enough water so they float.
- Bring the water to a boil. Boil a few minutes until the plums burst from the skin. Cover and remove from heat.
- Cool to room temperature. Do NOT drain or discard the water. (It will be red from the plum skins)
- When the plums are cool enough to handle, use your fingertips to slip the skin from each plum and remove the pit. Put the plum meat back into the saucepan with the water. Continue until all of the plums are skinned and pitted.
- Put the saucepan with plum meat/water back on the stove and bring it to a boil.
- Slowly add 1/2 cup sugar to the boiling plum water. Stir and reduce the heat.
- Simmer uncovered, stirring occasionally until the jam water is reduced to a thick syrup consistency.
- Check the taste carefully. It will be hot!
- Add more sugar and water if needed. Be sure to simmer so the sugar is melted.
- When the jam has a thick consistency and you are happy with the sweetness, remove the pan from the heat and cover it.
- Let it cool to room temperature.
- After cooling, check the taste and texture. If the jam is too thin, put it back on the stove to simmer it longer. If it's too tart, add more sugar. Don't forget to simmer again so the sugar is melted. *When the Wild Plum Jam is just right, spoon it into a pretty glass bowl and serve with hot, buttered homemade biscuits!