Tangy plum???? jam

[andersonec]

I have made some jam from the little plums (or are they yellow Damsons) pictued below, the 20p is to show how big they are. Although these were sweet when eaten straight from the tree, on being cooked they developed a very strong tangy flavour Although not too unpleasant it is almost too much, presumably the sharpness has come from the skins. I made some of this for the first time before about four weeks ago and not knowing what they were and presuming it would be sweet, added some half ripe fruit so that it would not be too sweet, not so
This time the fruit was all ripe and the proportion of sugar was increased to 1 1/4 lb to 1 lb of fruit to try and make it sweeter, it didn't decrease the sharpness at all, it was the same taste as the previous which included the half ripe fruit.
Firstly, does anybody know what kind of fruit it is, plum or Damson? I have an idea they are Green Bullaces or Wild Damson.
Secondly is it true that a teaspoon of Bicarb of Soda will neutralize the sharpness?



P.J.

[Scarlet]

I have a plum tree that has fruit of a similar size, mine are yellow and pink. I always call them cherry plums. I've tried cooking with mine over the years with a similar story to you, I don't like the jam, in pies it's taste is too strong even though on eating fresh they are delicious. I've found mine are great in chutney.

I'm not sure on your bicarbonate Q, though you could try mixing with another fruit?

[mothhawk]

Cinnamon reduces sharpness a lot, cook the fruit with a couple of cinnamon sticks tied in muslin (don't use powdered cinnamon, it spoils the clear appearance of the jam, and can make the texture a bit gritty).

[andersonec]

I have a plum tree that has fruit of a similar size, mine are yellow and pink. I always call them cherry plums. I've tried cooking with mine over the years with a similar story to you, I don't like the jam, in pies it's taste is too strong even though on eating fresh they are delicious. I've found mine are great in chutney.

I'm not sure on your bicarbonate Q, though you could try mixing with another fruit?

Scarlet, After doing some searching, I think yours are called Mirabelles but never tasted them.
Mixing them never entered my head, but will make a note of that one.

P.J.

[andersonec]

Cinnamon reduces sharpness a lot, cook the fruit with a couple of cinnamon sticks tied in muslin (don't use powdered cinnamon, it spoils the clear appearance of the jam, and can make the texture a bit gritty).

MH, 'er indoors can't stand Cinnamon, so won't be going down that route.

P.J.

[mothhawk]

You could dilute the flavour by using half and half plums and either cooking apple or marrow. Neither of these impart much in the way of flavour, but they do bulk out jams. When I make apricot jam I always add the same weight of ripe cooking apple, and no-one yet has noticed, either from taste or texture.

[Farmer_Gyles]

I have those growing in my front garden - amazingly, they'd been growing in the hedge for 15 years before i noticed them - I asked about them on here a few years ago - consensus was they are "cherry plums" - sadly the tree produces only a handful each year