These little yellow plums grow like crazy in France during the summer. Perfect for foraging and jamming!
sugar with pectin added
jars and lids
Sterilizing jars: Wash jars and lids well. Place in a sink filled with cold water and 4 Tbsps bleach. Soak ten minutes, then air dry on a clean rack.
Making the jam
Cut a circular sliced around each plum, then place them in a large, heavy saucapen with high sides. Cook on med-high, stirring often, until the liquid cooks out of the fruit.
Let cool a few minutes, then pour the plums into a large colander sitting in a larger bowl. Using a wooden spoon, stirring in a circular motion, work the plums throught he colander - leaving just the peels, pits and fibers behind.
Pour the plum pulp back into the saucepan. Add 1/2 cup sugar with pectin for each 1 cup plum pulp. Over medium-high heat, stir the mixture until it begins to boil. Boil, stirring and scraping the bottom well, for seven minutes.
Pour jam into jars, leaving 1/2-inch headspace. If needed, wipe the rim with a clean towel. Twist the lid on, then turn the jar upside-down for five minutes to sterilize the lid. Flip the jars back over to cool completely. Once cooled, the lid should be tight and flat, which means it is properly sealed.
Store in refrigerator.