Introduced by the U of Saskatchewan in 1960, this plum
has a unique weeping growth habit. The fruit is 4 to 5 cms in diameter,
deep red with a slight waxy bloom. The flesh is firm, sweet and aromatic
and the skin is thin and not sour. This cultivar ripens mid September. A
much larger and sweeter than other hardy plums, excellent for fresh
eating, baking, jams and drying. Needs wild plum to pollinate. Mature ht 4.5 m (15 ft).

Planting Instructions
Growing Shrubs-Trees-FruitTrees



4 1/2 cups pitted, chopped plums
1/2 cup water
7 1/2 cups white sugar
1/2 tsp butter (optional)
1 (1.75 oz) package powdered fruit pectin

8 half pint canning jars with lids and rings

Place the plums and water into a large
pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer
for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if
needed. Bring the mixture to a full, rolling boil over high heat,
stirring constantly, and then mix in the pectin quickly. Return the jam
to a full boil, and boil for 1 minute, stirring constantly. Remove from
heat, and skim off and discard any foam.

Sterilize the jars and lids in boiling
water for at least 5 minutes. Pack the plum jam into the hot, sterilized
jars, filling the jars to within 1/8 inch of the top. Run a knife or a
thin spatula around the insides of the jars after they have been filled
to remove any air bubbles. Wipe the rims of the jars with a moist paper
towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large
stockpot and fill halfway with water. Bring to a boil over high heat,
then carefully lower the jars into the pot using a holder. Leave a 2
inch space between the jars. Pour in more boiling water if necessary
until the water level is at least 1 inch above the tops of the jars.
Bring the water to a full boil, cover the pot, and process for 10

Remove the jars from the stockpot and
place onto a cloth-covered or wood surface, several inches apart, until
cool. Once cool, press the top of each lid with a finger, ensuring that
the seal is tight (lid does not move up or down at all). Store in a
cool, dark area. Refrigerate opened jars for up to 3 weeks.