We tried making blueberry jelly once or twice, that turned out ok.
We were just a little shy of 13 jars of plum jam. I finally tried a little after it cooked for a bit. Reminded me of rhubarb sauce in that even after a fair amount of sugar was added it still finished tart and a bit dry.
I think it would make a good fermentable beverage some day. Who knows, maybe next year we will pick more.
We were just a little shy of 13 jars of plum jam. I finally tried a little after it cooked for a bit. Reminded me of rhubarb sauce in that even after a fair amount of sugar was added it still finished tart and a bit dry.
I think it would make a good fermentable beverage some day. Who knows, maybe next year we will pick more.