Wild Jam

Remember this picture from my last but one post? 
These little plums growing in the hedgerow are, I think, cherry plums.

Now they are ripening. 
I've been grabbing a handful by way of breakfast for the last few mornings as I walk past.
This afternoon Katie and I picked a bag full.
They get darker and more purple than this but they taste sweet enough even when still orangey red.

They are the size of cherries and very juicy. 
I dug out my cherry stoner which usually only sees olive action.
It didn't take long to stone them all.

The recipe I followed was for 4lbs of plums, 4lbs of sugar and 1 pint of water.
I had 2lbs 7oz of plums so I used the same amount of sugar and about 12 fl oz of water.
I cooked the fruit with the water until soft. I tied up the stones in a square of muslin and suspended it from the handle. I'm not sure it makes any difference but I think it may help extract as much pectin as possible.
Once the fruit was soft I added the sugar and boiled for about 10 minutes until it set.

Two jars was all I got.

We noticed that the damsons are coming along nicely too.


  1. How Fabby! There is something sooo special about foraged jam, and those two jars will be all the more delightful then twenty would have been! Judith

  2. Oh my, that looks delicious! Nothing like those plums in the hedgerows here, but I'm keeping an eye on the damsons too :)

  3. Hello there! I've just discovered your blog this evening & just wanted to say how much I am enjoying reading through your posts!! Can't wait to read more & have a bash at some of the recipes you've mentioned!

    Jo :) x

  4. Snap - I made wild plum jam last weekend although didn't have a stoner so it took rather a long time picking them out! I'll be investing in one if I pick any more though!

  5. That jam looks so good, love your photos.

  6. Can't beat a stoner! I have an amazing garlic press, that also has a cherry/ olive stoner device on it, which works very well for damsons - my fave forager's freebie. It was quite expensive but has paid for itself many times - we eat a lot of garlic and I've broken a few inferior presses - mind you a lot of cheffy types get sniffy about crushing, rather than chopping garlic (they have kitchen slaves, I don't!).

    Anyway, I rattle on, love the look of your jam. I have blackcurrants to harvest if it stays fine tomorrow - OH spent the day on friday cutting back nettles to make them accessible - our gardening has not been exemplar this year!
    I had my first stab at jam last week with some donated blackcurrants (I normally make jellies, because I'm a bit sluttish and there is less prep to do). It was great, and you get more pots with jam than jelly - (mind you, the resulting mush in the jelly bag can be used for winemaking very successfully).

    My blog has gone quiet because we have to leave the shonkywonky barn soonish and return to our floating home. Sad in some ways, but not terrible and the damsons around there are amazing!

  7. How fantastic to be able to pick from the hedgerows! That jam looks delicious:)

  8. I made some last year and never bothered to stone them, just passed the lot through a coarse sieve. It seemed to work.

  9. Anonymous1:49 am BST

    This is a surprisingly tasty jam. My mum made it last year and I couldn't believe how fragrant it came out!!!

  10. I do miss making jams and sauces etc. but I have on one to eat them now. I used to love making them on the old Rayburn I used to have, then spreading it over 'straight out of the oven' bread.
    x Sandi

  11. I love wild plums from the hedgerow.
    Julie xxxxxx

  12. Yummy! I bought a bag of these from an honesty stall near our house last summer -they didn't quite make it to jam, maybe this year.

  13. A lot of work for two jars - but I bet when you open them it will be a taste sensation.

  14. It wasn't a lot of work :o)

  15. My goodness, you've been busy! Time to sit down and enjoy now!

  16. I found a tree like that the other day and I stripped it of all fruit - 12! So not enough to make anything with,I just ate them.

  17. The jam is such a beautiful color! Good job!

  18. Anonymous6:04 pm BST

    They look great - our plums are nowhere near ready yet.
    I did the same a couple of years ago with the plum stones dangled in the jam pan in a netting bag, but the next time I forgot and it didn't seem to make a huge difference.

  19. Thanks for your message Sue. Just to let you know that Waitrose seems to have started stocking it - picked no3 up there.

  20. Yum, mine are nowhere near ripe yet you lucky thing! I shall hang on to the recipe and report back!

    Sarah x

  21. Oh brilliant - thanks for this. I have plums growing in my garden (not ripe yet) and was thinking about jam recipes.
    Really enjoying your blog at the moment :o)


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