Beach Plum Jam
The Bikedude
East Coast.
BEACH PLUM JAM
(Makes 8 cups)
Here's a delicacy for anyone who is lucky enough to be at the beach in late
summer. Beach plums look like small purple olives growing on waist high bushes
along the coast.
2 quarts freshly picked beach plums
6 cups sugar
Juice of 1/2 lemon
3-ounce package liquid pectin
1/4 cup Cointreau
The Washington Post, September 5, 1990
Wash the plums and place in a large pot with water barely to cover. Gently
simmer for 8 to 10 minutes, or until the plums are quite soft. Strain the plums,
reserving 3 cups liquid. Put the plums through a food mill or sieve: You should
wind up with 2 to 3 cups of pulp.
Combine the pulp and cooking liquid in a heavy, non-aluminum saucepan and
bring to a boil. Stir in the sugar and lemon juice and simmer for 2 minutes.
Remove the pan from the heat and stir in the pectin, followed by the Cointreau.
Ladle the hot jam into six to eight 1-cup hot sterilized jars, and cover.
Put the jars in a large pot with enough water to cover by 2 inches. Boil for
10 minutes. Let cool to room temperature. The jam will keep almost
indefinitely.
Per tablespon: 41 calories, .1 gm protein, 11 gm carbohydrates, 0 gm fat, 0
gm saturated fat, 0 mg cholesterol, .2 mg sodium.
Steven Raichlen is a Miami-based national food writer.
Jerry Roush
The Bikedude wrote:
>
> I found this recipie for anyone lucky enough to find beach plums on the
> East Coast.
>
> BEACH PLUM JAM
>
> (Makes 8 cups)
>
> Here's a delicacy for anyone who is lucky enough to be at the beach in late
> summer. Beach plums look like small purple olives growing on waist high bushes
> along the coast.
>
> 2 quarts freshly picked beach plums
> 6 cups sugar
> Juice of 1/2 lemon
> 3-ounce package liquid pectin
> 1/4 cup Cointreau
[snip]
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