Patterson Plum

Some of the trees will be oversized (long) and will incur extra shipping charges. If oversized shipping is required, we will notify you before the item ships in the spring.

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).

Some of the trees will be oversized (long) and will need extra shipping charges. If oversize shipped is required we will notify you before we ship the item in the spring.

RECIPE

PLUM JAM

Ingredients
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

Directions
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
minutes.

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.