Wild Maryland Cookbook​

Butchering Information


DNR Cookbook

Wild Plum Sauce


wild plum - photo Virginia Tech 

Submitted by Michael Petruzzello

Award winning entry in the at the 2020 Outdoor Show.



Place all of the ingredients in a non-reactive pan, bring to the boil and simmer for 20 minutes, or until thick. Transfer to a blender, blitz to a smooth shiny jam and store in a squeeze bottle. This will keep in the fridge for several weeks.​

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  • 4 cups chopped wild plums (or any kind of plum will do. Wild plums are more tart and store-bought plums are sweeter and will require only half of the brown sugar.)
  • 4 ½ cups soft brown sugar
  • 1 ½ cups red wine vinegar
  • 1 cinnamon stick
  • ½ teaspoon cloves
  • ½ teaspoon allspice
  • ½ teaspoon coriander
  • ½ teaspoon ground ginger
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