https://foragerchef.com/wild-plum-jam/
If you've been foraging wild american plums (Prunus americana) you've probably been frustrated with the tannic taste of the fruit. Over the past 10 years of working with them, I finally came up with a way to process the fruit without the extreme tannins of the skins transferring to the finished product. This video will show you how it's done.
The finished product is tart, sour, sweet, and one of my favorite wild fruit preserves to make.
More on wild plums
https://foragerchef.com/wild-plums/
