http://www.cottagesmallholder.com/two-wild-plum-jam-recipes-38 Stumbling self sufficiency in a small space Wed, 08 Feb 2012 21:55:57 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.cottagesmallholder.com/two-wild-plum-jam-recipes-38/comment-page-4#comment-75509 Joan Lambert Bailey Mon, 16 Jan 2012 21:56:10 +0000 http://www.cottagesmallholder.com/?p=38#comment-75509 I finally made the jam (http://www.popcornhomestead.blogspot.com/2012/01/ume-hachimitsu-jam.html) with relative success. Your tips and advice about the stones were really helpful. It turns out the pits of the ume are almond-shaped and textured, and they did afford a slightly burnt taste before being removed. Another batch will hopefully be underway this weekend. Thanks again! I finally made the jam (http://www.popcornhomestead.blogspot.com/2012/01/ume-hachimitsu-jam.html) with relative success. Your tips and advice about the stones were really helpful. It turns out the pits of the ume are almond-shaped and textured, and they did afford a slightly burnt taste before being removed. Another batch will hopefully be underway this weekend. Thanks again!

]]> http://www.cottagesmallholder.com/two-wild-plum-jam-recipes-38/comment-page-4#comment-74969 Betty Dahlstedt Tue, 27 Dec 2011 17:01:52 +0000 http://www.cottagesmallholder.com/?p=38#comment-74969 Hello Kaira: Yes, the kernels are inside the stone. I have not tried to use that method (yet) However, I have made the wild plum jam with regular sugar and no added pectin. I think you just have to boil it a bit longer to get it to set. Start with a small amount of fruit first and see what happens. Let us know how it works for you. Good Luck. Hello Kaira:
Yes, the kernels are inside the stone. I have not tried to use that method (yet) However, I have made the wild plum jam with regular sugar and no added pectin. I think you just have to boil it a bit longer to get it to set. Start with a small amount of fruit first and see what happens. Let us know how it works for you. Good Luck.

]]> http://www.cottagesmallholder.com/two-wild-plum-jam-recipes-38/comment-page-4#comment-74963 Kaira Tue, 27 Dec 2011 10:20:35 +0000 http://www.cottagesmallholder.com/?p=38#comment-74963 Hello, thank you for these recipes. Where I live (Uruguay) there is no preserving sugar (with added pectin) and I shopped around for pectin and couldn't find any. I guess I will have to do without it. Can I use regular sugar? What can I do to make it set? How long should I boil it for? You mentioned putting kernels in... is that the stone or I have to open the stones to get the kernels? I'm sorry, I'm not sure what kernels are :( Hello,
thank you for these recipes.
Where I live (Uruguay) there is no preserving sugar (with added pectin) and I shopped around for pectin and couldn’t find any.
I guess I will have to do without it. Can I use regular sugar? What can I do to make it set? How long should I boil it for?
You mentioned putting kernels in… is that the stone or I have to open the stones to get the kernels? I’m sorry, I’m not sure what kernels are

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