The Texas BBQ Forum

This has always been my favorite preserves. Hog plums will be ripe about June 15th here.

Can't wait to butter a hot biscuit and spread some of this on:

Wild Hog Plum Preserves

5 quarts ripe hog plums
2 quarts sugar
1 quart water

Boil plums in water for 10 minutes stirring frequently.
When plums are cool, remove seed. This should yield 2 quarts of pulp.
Add 2 quarts sugar to pulp and boil 20 minutes after the pulp starts boiling. Stir frequently.
Makes 7 pints of preserves.

Stan

Mom used to put up grape jelly from the "mustang" or muscodine (sp?) grapes THAT ONCE grew wild like crazy in Grapevine and Colleyville in the post oak trees. Stuff was near black but really good on homemade biscuits.

Boots, we call em Possum Grapes up here.
Make great jelly, if ya can pick enough of them little bitty things.