Bulgarian Wild Plums (djanki) | How to make | Juice, Jam & Chutney!

wild plums

🥗Healthier: organic plums

💰Cheaper: regular plums

Organic plums are fresher, while regular plums are more accessible.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

Pick wild plums from trees in Bulgaria.

Put raw ripe plums into the slow cooker pan.

Add 1 cup of water to the slow cooker to prevent burning.

Cook the plums in the slow cooker for 8 to 10 hours until very squishy.

Mash the cooked plums with a potato masher.

Pass the mashed plums through a sieve to extract juice.

Combine 3 cups of the plum juice with 1 part water and 1 part sugar in a pan.

Cook the juice mixture for 15 to 20 minutes to pasteurize it.

Pour the pasteurized juice into jars and let cool.

For the jam, add 2 kg of plums and 2 kg of sugar to a pan with enough lemon juice to cover the base.

Mix the plums and sugar in the pan and cook to a setting point.

Add 2 kg of yellow plums, 800 g of brown sugar, 2 cinnamon sticks, 8 cloves, 1 teaspoon of all spice, 1 teaspoon of ground ginger, a couple of onions, and a few bay leaves to another pan.

Add 700 ml of vinegar to the mixture and cook it down.

Pour the jam into jars and process in a water bath for up to 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary