This week I was able to get 20 pounds each of Elephant Heart Plums and Freestone Peaches. This has made for a busy weekend of processing and canning. We processed and froze the peaches for future use. Then we processed the plums for plum jam. We have discovered that plums have a lot of natural pectic so we decided not to add any and to add very little sugar and cook it down until it was thick enough.
We then canned 8 pints for later use this winter. It is tart and delicious and will be awesome on just about anything.
I used this recipe and it turned out great. https://natashaskitchen.com/plum-jam-recipe-no-peel-no-pectin/

As you can see in the photos, I was also able to sneak in a cobbler for my birthday using both of these awesome fruits along with a little ginger which really brought out the flavor.