I made a lemon pie and canned 4 pints of Damson plum* preserves
Leroy Hall worked all day cutting wood and relaying the walk and cleaning out rubbish in the garage-
I made muffins for supper-
Mother has been very keyed up all day-
Mary Brong Miles and daughter & Mrs. Youngs called-
|Damson plums are the small, dark purple ones^|
^Image attribution: By Alois Lunzer (Brown Brothers Continental Nurseries Catalog 1909) [Public domain], via Wikimedia Commons
*Damson plums are a small European plum. The recipe below is from Ten Thousand Places blog...
Damson Plum Jam
1 quart damson plums, stemmed and washing, but still whole
2 cups sugar
1/4 cup orange juice
1/4 cup water
Bring all ingredients to a boil, mashing the plums with a potato masher (my favorite jamming tool!).
Boil till jelly state, continuing to stir and scrape the bottom of the pan. You can tell this by several tests, but I usually eyeball it. When you lift you spoon, if they jam comes off it in sheets, rather than individual drops or streams, then it is ready. I tried to take a picture of this, but, failed. The picture to your left is of not-yet-jelly stage, badly out of focus.
Pour into hot sterilized jars, sealing them or covering with paraffin according to your preference. This recipe makes about five 4oz. jars. I successfully doubled the recipe to make to 11 4 oz jars.