Beach plums

[JesseS]

I ended up using Mrs G’s plum jam recipe for proportions and cooking-

The Italian Prune Plums are in!

A very old French recipe Four lbs of of pitted, quartered Italian or French Prune plums 2- 3 cups of sugar only The juice of two lemons (freshly squeezed) One cinnamon stick Place the plums in a large glass bowl, add the sugar, fresh lemon juice, and cinnamon stick. Cover with saran and place in the fridge over night. (this is where the magic happens). You will be surprised at the amount of natural juice the plums will produce in the maceration process. No need for water. The next day …

but used my modest beach plum harvest which was supplemented by some South Dakota plums and elderberries, about a third each. Preliminary testing has been quite positve, there is some astringent richness, tart zip, and great color.