Any of the chutney recipes can use them, fruit leathers, cobbler, fried pies, sub them for apples in Apple Brown Betty, and you can always can them plain in sugar syrup for later use.

The Plum Ketchup recipe I have is not for canning (refrigeration only).

Wild Plum Ketchup

2 cups cooked and strained plum puree
1/4 cup apple cider vinegar
1/2 cup honey (or brown sugar)
1 teaspoon cinnamon
1/2 teaspoon ground cloves
Good dash of nutmeg
1/2 teaspoon salt
Pepper to taste

Directions

Mix all the ingredients and bring to a low simmer. Let the mixture cook until it thickens considerably. Taste while the batch is cooking and adjust vinegar, sweetener and spices to taste. Let the mixture cook over low heat until it reaches a thick, jam-like consistency. Keep refrigerated.

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If I start with a tested tomato based recipe, does it sound reasonable to to sub out some tomatoes and replace with the more acidic wild plums?

Yes as long as the total volume is the same.

Dave

I fondly remember the wild plum jelly..but that's an easy answer.

Thank you for the recipe Dave. It sounds good, I think I will try it. I do want to can most of the plums for preservation, so I will look at some approved tomato ketchup recipes and pick one that looks good!

In Fancy Pantry, Helen Witty uses wild (or beach) plum jam to make a wild game sauce - has shallots, the plum jam, orange and lemon juice, spices and red port wine. She gives canning instructions.

I can post that later if you're interested.

Canadian Living uses plums and pears in a tomato-based chili sauce, which can be canned (recipe linked below).

Here is a link that might be useful: Chili Fruit Sauce

malna, thank you for the link. I may save that one and pull it out when the pears are ready. The plums still look good so I think i will pick some more and freeze them until I get more tomatoes and pears! thanks again.