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["bluestem_farm@juno.com" <bluestem_farm@juno.com>]

I made some wild plum syrup a number of years ago, decided that it was too astringent to eat, and put it on the shelf.  Last winter I tried some... I don't know if my tastes have changed that much, or if aging helped, but I thought it was great (in moderation!).   I mentionned the astringency to someone at the farmers' market, and she said that when they were making wild plum jellies and jams when she was growing up they boiled the fruits with lots of baking soda for a few hours before the actual jamming.  It didn't sound very healthful,  but I thought that I'd like to try it if I get enough plums this year to see what happens.

Muffy Barrett
South-central Wisconsin

From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Diane Porter
Sent: Monday, August 25, 2008 4:10 AM
To: North American Fruit Explorers
Subject: [NAFEX] Wild Plum Jam - sooooo astringent

I picked some wild plums that for the first time have ripened nicely.  
The skins are sour and astringent, but the juice is sweet and fragrant  
like flowers. I made some jam by nicking the skins, boiling the  
fruits, and squeezing out the juice.

Oh my, was it astringent! Clearly the skins ruined the jam.

I still have enough plums to try again, but how to go about it... The  
fruits are so small that it's not practical to skin them. Any thoughts  
on how to preserve the goodness and avoid the astringency of these  
lovely fruits?

Thanks,

Diane Porter, Fairfield, Iowa
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