Wild Plum Jam
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- Опубліковано 3 жов 2024
- foragerchef.co...
If you've been foraging wild american plums (Prunus americana) you've probably been frustrated with the tannic taste of the fruit. Over the past 10 years of working with them, I finally came up with a way to process the fruit without the extreme tannins of the skins transferring to the finished product. This video will show you how it's done.
The finished product is tart, sour, sweet, and one of my favorite wild fruit preserves to make.
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Now, you have some sense! I just sat there trying to peel them all with a little knife, then I said, there has got to be a better way! Then I saw your video! You just saved me hours!!!
This past fall i made some wild plum jam with some wild hyssop and lemon balm. It was absolutely wonderful atop peaches and pears with creme fraiche
Thank you so much for sharing your delicious insight to BaKinG the stringent wild fruits prior to making the creation of choice. We prepped and made our today and 😱 it was so yummy!!!! No more tears during persimmon season! 💃💃💃 You are a plant hero!! 😁😁
@@andreahughey8597 Hey that’s great! Glad it could be helpful. Did you make it with persimmons too? I haven’t worked with our Native ones.
@@foragerchef4141 Soooooo helpful. We have two persimmon trees on our property and every year I get so sad because none of my purées turn out tasty…we will be in season here shortly and am trying your method. Will report back on result. 😄😄
The baking trick is amazing!!! Thank you. So much better than the mess of boiling and a much better puree. Also frees up a pot. Knocked out 36 pints today using that method. I could never get my jam to 220. I live at about 4500 elevation so wonder if that is why. I could not get over 210 but the key seems good.
I was surprised to see the pine powder cookie on your homepage while looking for the pine tree pollen recipe on Google. In Korea, the powder is mixed with honey to make a dessert. I was looking for a variety of recipes. So I found out about your UA-cam. I'm happy to be able to follow your cooking through the video. This plum jam is really cool, too! Thank you for sharing the recipe.
Thanks
That looks so good!!
My dad made some plum jam out of the few lbs of wild plums i harvested a couple weeks ago. It's not super flavorful but it's still sweet and delicious on some buttered toast, i like it about as much as strawberry jam 😊
Wow!
Delicious!
A question?
Can you apply the same method with Natural Cranberries!!
Thank you for sharing your knowledge and talent.🌹🌹🌹
Greetings from Edith, Singapore
We see a ton of beach plums on Cape Cod but we dont bother harvesting since I dont know what to do with them. Thank you for sharing your method!
You're welcome.
I strongly suggest you look into the bible of beach plums, "plum crazy" by Elizabeth Post Mirek".
There are many many ways to use Prunis Maritima, and baking isn't one of them.
Kindly note that the plums used here are similar but are not beach plums.
I've been picking these on Long Island for 49 years and this year has been a bumper crop.
I've got about 45 lbs in the freezer.
Can I use the blue plums like that??
So it’s equal weight of plum purée to sugar ratio?
@@Joe-j7u The recipe’s on my site. There’s a link in the video description for every recipe in this channel so you can print them off, etc.
What unsweetened apple pectin do you use?
Can’t remember the name off hand and I’m at an event rn. It’s listed in the recipe on my website.
We have a bumper crop of wild plums (both red and yellow) hanging over our fences from the county trail behind our house. After seeing this, I'm going to try your method.
What ratio of plum to sugar do you use?
Thank you.
@@deborahhemstock9978 the recipe is on my site and linked in the video description I don’t remember the ratios offhand
@@foragerchef4141 Thank you. Aha! I realized the problem was with my phone. Once on my PC, I saw it right away. 🙄
What amount of plum puree to sugar?
@@barbaraiversen5207 like all the videos, the full recipe is on my site for you to view and print off for free, there’s a link at the top of the video description.
we had a buuuuck wild plum season down here in Iowa, hauled in a dozen or so pounds from a good grove with very little effort. I had some great success with wine and cider from them a couple years ago but for my money I think the jam's where it's at. I popped mine into the freezer this year after reading the guide on your website - should I still bake them when i'm ready to process or should I proceed directly from frozen?
Here you can proceed directly from frozen, don't bake them. The freezing should loosen the flesh.
@@foragerchef4141
sweeeeet, thanks man!
@@delishuspear You bet. You might find it helpful to pit them and run the skins through a food mill to get the pulp. Sam Thayer uses a screen. That was it will be a cold extraction and very low-tannin.
Frustration! Total bust for wild plums this year in Quebec. I've made this before and loooove it! Ah well. Foraging is all about wait til next year. Many other tree fruits were amazing this year!
Shoot. We’ve had a streak of good years but I can remember how scarce they’ve been in the past on an off year.