The sharp tartness of unripe green plums picked from the branches in May mellows into a gentle sweet-tart balance when simmered with sugar. The fruit is soaked in water to reduce some of its tartness before cooking, leaving the skins firm while the flesh becomes almost jelly-like.
Wash the green plums and prick them in several places with a fork.
Submerge the pricked plums in plenty of water and soak for 20 minutes, changing the water once; this step noticeably reduces their tartness.
Drain the plums and put them in a clean pot. Add the sugar and water, then simmer over low heat for 15 minutes, stirring occasionally. Once the plums turn translucent and the syrup thickens, remove the pot from the heat and fill jars.
Before boiling, prick the plums in several places with a fork; otherwise, their skins may split and break apart as they cook. Changing the soaking water twice reduces the tartness noticeably; soaking them once is not enough.
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