Britesea
Sustainability Master
We have two wild plums that I've been nursing along, as well as our Greengage Plums. The wild ones haven't given us any plums yet- they are about 3 years old now, so maybe next year?
Wild Plums!
- Thread starter baymule
- Start date
- Thread starter
- #102
baymule
Sustainability Master
I cooked 3 batches of plum juice. I mash them through a strainer so there is plenty of “plum” in the jam. I almost had enough for another batch, but put it back in the refrigerator. I got 10 pints and 8 half pints.
The plums are small, about cherry sized. If they are dead ripe, they are sweet, but for the most part, they are tart. I use the Sure Jell in the pink box that takes less sugar, so the jam is sweet with a tart taste.
The plums are small, about cherry sized. If they are dead ripe, they are sweet, but for the most part, they are tart. I use the Sure Jell in the pink box that takes less sugar, so the jam is sweet with a tart taste.
- Thread starter
- #103
baymule
Sustainability Master
We picked what is probably the last of the plums this year. I cooked some, left more out to finish ripening. Probably in a few days I'll make jam.
henless
Lovin' The Homestead
I love wild plum jelly/jam! Haven't made any in a long time.
- Thread starter
- #105
baymule
Sustainability Master
I got side tracked slaughtering 23 Cornish Cross chickens,cutting them up and vacuum sealing them. In the freezer now, can finally finish up the wild plum jam.
I just did 3 batches of 5 pint jars each. After what I’ve been doing lately, it feels like a day off! The front jars are dark red, as they cool, the color will lighten up a little. Tha quart jars in the back are chicken backs, parts and pieces that I canned for the dogs.
I just did 3 batches of 5 pint jars each. After what I’ve been doing lately, it feels like a day off! The front jars are dark red, as they cool, the color will lighten up a little. Tha quart jars in the back are chicken backs, parts and pieces that I canned for the dogs.
