top of page
  • Writer's pictureKrissie Mason


Updated: Nov 30, 2018

If you are a whitetail hunter, late August and early September offer an opportunity to lay up some wild plum preserves that will pair with your fresh venison roast the way a big, ballsy cigar mates with Chattanooga Whiskey 1816 Reserve. On the other hand, if your freezer still has hold-outs from last years harvest, this recipe offers a perfect opportunity to make room for your 2017 Boone and Crockett. When your preserves are finished slather the sweet, salty heat on a slice of crusty homemade bread.

Here's what you'll need:


2 ½ to 3 pounds of wild plums

2 to 3 cups water

5 cups white sugar

1 teaspoon of salt

3 to 4 jalapeno peppers sliced and diced fine

¼ pound crispy peppered domestic pork bacon, or ¼ pound wild boar Irish bacon

Add water and transfer to the stove.

1. Wash the plums. Put in a saucepan

2. Cover plums just to top with cold water

3. Add sugar and salt.

4. Simmer the mixture until the skins split and release the pits.

5. With a slotted spoon remove pits as the bubble to the top.

6. Continue simmering the concoction until the juice thickens on a dipped spoon without dripping.

7. Remove to a colander

and drain over large bowl.

8. Remove any remaining pits and squish juice, pulp, and skins through.

9. Place half of the diced jalapeno peppers/bacon in the bottom of 8oz. sterilized jelly jars.

10. Fill jelly jars to ½ inch below the jar tops. Sprinkle the remaining half of jalapenos, or bacon on top.

11. Seal jars and place in a pot. Fill with water to cover approx 1” above the cover

12. Bring water to a simmer and simmer for approx 10 minutes.

13. Take jars from water bath and place on a flat surface until the lids seal.


bottom of page