North American Fruit Explorers mailing list at ibiblio

["Donna &/or Kieran" <holycow@cookeville.com>]

Diane,
   Use the jam you've already made to make wine.  It'll be cloudy but good. 
The fruit will settle out but there will be a pectin haze unless you use 
enzymes to remove it.  We never bother with appearance of our wine though. 
If even the wine is too astringent, use it in blending with more boring 
wines such as apple and peach.  Use the remaining plums, skins and all, at a 
rate of no more than 1 qt per gallon plus 4 and 1/2 c sugar.  You'll 
probably do better to use the plums at a lower rate than that, mixed with 
apples or peaches.  You can run the fruit content way up if using apples or 
pears.  I used to fill a gallon jar half full of apples run in the food 
processor, add water and yeast, let it work and strain in 4 or 5 days.  You 
have to keep stirring the stuff while the fruit's in it to keep mold from 
growing.  Plum is my absolute favorite wine.  No worry about losing that 
special aroma, it'll be there, along with all kind of nuances.   Donna