Late summer and early fall’s wild plums make the best jam and preserves; if you’re lucky enough to live in an area where they’re abundant, gather them in the wild. Otherwise, store-bought varieties will do just find. This recipe adds dried plums (prunes) to thicken and sweeten the mixture without sugar or hours of cooking.
Makes about 2 cups
2 pounds plums or wild plums
1/2 cup apple or grape juice
1 cup pitted dried plums (prunes)
Honey to taste (optional, only if plums are very tart)
1. Pit and coarsely chop fresh plums. Combine with juice in a heavy saucepan. Bring to a simmer and cook, covered, for 20 minutes, until plums are soft. Stir in prunes and cook, covered, for 10 minutes longer, until the mixture is thick and sticky.
2. Transfer mixture to a food processor and process until smooth and creamy. Let cool, then transfer to a sterilized glass jar and refrigerate for up to 10 days. Plum butter may also be frozen.