Warm Plum Pulp (Gourmet Preserves)
6# wild plums
1 1/2c water
1-1oz Big Bomb peppers (from my folks)
Yielded 6 1/2c pulp.
Traditional Warm Plum Jam (Gourmet Preserves)
3 1/2c warm plum pulp
3 1/2c sugar ($1.28)
Yielded 4 cups @ $0.32/cup.
Pomona's Pectin Warm Plum Jam
3c warm plum pulp
3tsp calcium water
1 1/2c sugar ($0.55)
1 1/2tsp Pomona's Pectin ($4/oz by the box; calcium included)
Yielded 3 cups.
Upon first taste (before cooling), the Pomona's was a bit more astringent, and the traditional had a bit more pepper bite. On an English muffin (again, it was still warm), I detected more heat in the traditional. They both need more heat. Maybe I should be calling them Warm-ish Plum Jam. We didn't calibrate the thermometer; the Traditional is more like jellied plum candy--very firm!
No comments:
Post a Comment