Juicy greengages, damsons, mirabelles, Shiros, and many wild plums make excellent jam. Leave the skin on for maximum flavor. Please read How to Process.

Prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 4 clean, hot half-pint jars.

Combine in a large heavy saucepan:

Lightly crush, then bring to a boil, stirring frequently, until it reaches the jelling point. Remove from the heat and skim off any foam. Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.