So, the other day my boss brought me two HUGE bowls full of these little plums. We don’t really know what kind they are, but they came off of her flowering plum tree that she has in her yard. They are about the size of golf balls and they are more on the tart side. They were soooo good! I kept going to the back room and popping one in my mouth. Yum yum!! The only downside is the pit, which is kind of difficult to get out.
The process could NOT be simpler, and I will get to have plums all winter!! Perfect!
This recipe will work with any plum, even the big ones, which I would cut those in half or even quarter them so they wouldn’t have pits. These will soften up, so I don’t imagine the pits will bother me when I eat them. I’ll just be able to pop them out no problem!
I plan on gathering up some more plums, my sister has a sand plum tree in her yard, and canning some for her for her babies to eat. Oh, and after you can them, some of the color comes out of the plums and they are a GORGEOUS purple color!! I ended up getting 8 quarts out of the two bowls, and I did two batches of the liquid. So since you pack them before you start, I’d just go with that math—1 batch of liquid for every 4 quarts of packed jars.