Make fresh plum juice. Select one pound of over ripe plums, five or six plums, quarter, remove stem and pit. Cut in chunks, fill 2 cups. Add 1 Tbs lemon juice, add 1 Tsp minced fresh ginger per cup. Put cup of ice water in bottom of food processor, add ingredients, run till smooth juice. Add cup of ice cubes on top. Taste, add sugar and ice water to taste. Makes four cups. For immediate consumption.

Make plum preserves, 2 cups: 2 cups of depitted 1/4” diced plums. Taste: if over ripe, 1/2 cup sugar. If ripe, 1 cup sugar. If green, 1 1/2 cup sugar, 1/2 cup water. Boil slowly till sugar is dissolved, then turn up heat and stir till mixture jellies, about 15 minutes. Pour into heated pint mason jar, leave 1/4” head space, close tight. Sterilize in boiling water bath 15 minutes. Set upside down to cool.

Make Japanese plum wine in a half gallon glass container. Boil 4 cups sugar in 4 cups water, cool. Put in glass container. Add as many whole unripe plums as will fit. Add as much vodka as will fit. Store in pantry till next harvest comes in. Drain wine into bottles, plums to compost heap, use container for next years harvest. Japanese Plum wine will be 14% alcohol, amber colored, taste sweet and smell like plums.

Make Amish plum wine and cider. Follow methods below.