After our little foraging trip, we had a kilo of wild plums, tiny and more sour than sweet. I roasted them to soften them then pushed the pips out, one by one. I transferred the soupy flesh to a saucepan, added sugar, then watched it bubble and simmer until it was sticky and jammy. Then I poured it into scalding hot jars, left them to cool, then tied it all up with string.
The end result - tart, not too sweet, perfect on a scone. Hopefully not poisonous.
{Washi tape purchased from my old friend, the Craft Queen.}