Damson Plums
It is a hot July here in Virginia, and the Damson Plums are ripe – their shocking blue nestled among the tree leaves. Great-Grandmother Ella Perdue used to make Damson Preserves; their flavor was sweet and tart and mysterious. Mom shared some of their Damson plum harvest with us, so today we are “putting by” some Damson Preserves. How lovely they sit in Emerson Creek’s new fruit bowl – perfect for washing and displaying the earth’s sweet bounty.

Damson Plum Jam
5 cups coarsely chopped Damson plums (2 pounds/seeds removed)
3 cups sugar
3/4 cup water
Combine all ingredients in large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to jellying point. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4″ head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 3 pints.

Psalm 104:27

These all look to you to give them their food at the proper time. When you give, it to them, they gather it up; when you open your hand, they are satisfied with good things.