This is what occurs when an analytical mind enters the kitchen! I am going to have to try this but blackberry season has been over here for two months. We have this amazing wild plum here if I can get to them before some one else does! They are on the road sides here. The finished product in jam tastes like cranberry. Will look today.............
Plum has a lot of fiber and less juice, but once you macerate the fruit with sugar, let it sit overnight in the fridge to extract more liquid. Then separate and process the same way. You can also partially cook at low temp to release liquids, stop cooking and partially freeze the liquids as in the recipe. Every year is different and each fruit is different, you'll need to experiment a bit. Good luck!
Using this technique is not that labor intensive, it does add about 2 hours to the process and of course you will do other things while you await "the freeze".
This is what occurs when an analytical mind enters the kitchen! I am going to have to try this but blackberry season has been over here for two months. We have this amazing wild plum here if I can get to them before some one else does! They are on the road sides here. The finished product in jam tastes like cranberry. Will look today.............
Plum has a lot of fiber and less juice, but once you macerate the fruit with sugar, let it sit overnight in the fridge to extract more liquid. Then separate and process the same way. You can also partially cook at low temp to release liquids, stop cooking and partially freeze the liquids as in the recipe. Every year is different and each fruit is different, you'll need to experiment a bit. Good luck!
Using this technique is not that labor intensive, it does add about 2 hours to the process and of course you will do other things while you await "the freeze".