About Natal Plums
Carissa macrocarpa – Natal plums (also referred to as Num Nums) are a wild plant that thrives in warmer weather. These are native to Natal, South Africa (hence the name), but also grow wild in warm US states, like California, Texas, Hawaii and Florida.
Their bright red fruit has a sweet and tart taste that is similar to cranberries. It has wicked thorns on it (foraging is quite the task), making it a good barrier for predators. It’s also used for fire landscaping.
Our plants are ready for harvest in October and November. They seriously make the best jam, which is also great as Christmas gifts!
Identifying Natal Plums (Photos)
Making Natal Plum Jam
You know what’s great about Natal Plums? You don’t have to deseed OR peel them! Just wash well and they’re ready to go.
To make Natal Plum Jam, you will need enough Natal Plums to equal 1 qt (4 cups) after being cooked and mashed. This is about 2 to 3 pounds of Natal Plums.
Wash the plums and place in pot with water. Give those plums a good mashing. Bring to a boil and boil for 10 minutes. Mash ’em again.
After cooking the plums add apple juice, lemon juice and pectin. Boil, then add sugar. Boil again. (Full recipe details below)
Now we’re ready to can! Since this is a high acid food, we will be water bath canning.
Fill hot clean jars and process in water bath canner. Now enjoy the fruits of your labor or give them as festively colored and sweet tasting holiday gifts!
