My grandma had a house on the peconic bay in long island, NY. Every year she would make beach plum jam from the wild beach plums that grew all around her house. She would also make beach plum vodka, and beach plum syrup. Beach plums have such a distinct flavor, and honestly make some of the tastiest processed foods I can think of. Beach plum jam is my most favorite of all jams.
My grandma passed away a few years ago, and I haven’t been to her house in a while, so I haven’t been able to eat any beach plum things in a few years (my aunties share her house now). But, I’m going to go visit next week! It should be prime beach plum picking time at my grandma’s old house, and I intend to make as many beach plum things as possible while I’m there, to load up on both nostalgia and deliciousness. My problem is that my grandma never wrote down her recipes, and made everything by eye.
Does anyone have a good beach plum jam recipe they could share?
Beach plums have such a different flavor from regular plums that I don’t think a regular plum jam recipe would work. And I have never really made jam before, so I don’t feel confident that I can eyeball it like my grandma did. My aunties do still have her old food mill, though, so at least I won’t have hand-pit all the beach plums!!!
I can, however, share the general method for making beach plum vodka. A finer liqueur has never been invented! Here’s the basic method:
Beach Plum Vodka:
½ gallon of vodka (1.75 liters)
2 ½ to 3 cups sugar (total)
Empty booze from bottle.
Fill bottle a quarter of the way with beach plums.
Add 1 inch of sugar to the top of the beach plums.
Re-fill bottle with vodka.
Let sit for six weeks.
Add sugar to taste over the six weeks.
Occasionally alternate bottle from standing up to lying down (helps the sugar dissolve) over the six weeks.
Remove booze and beach plums from bottle.
Strain beach plums.
Return the booze back into the bottle.
Pro-tip: if you have one of those big infusion jugs with a spout, you can just add the vodka, beach plums, and sugar to the jug and pour it out of the spout after six weeks. It’s a lot less messy this way.