Just look at the colour, isn't it magnificent? That's something of a relief as the fruit looked suspiciously dark once it had defrosted. It's got a very sharp, tangy flavour which I really like in a jam and also makes it useful from a culinary point of view. Warmed and mixed with a bit of white wine vinegar, garlic and chilli it would make a lovely, Chinese style, pouring sauce for tuna or pork.
Anyhoo, the recipe:
2 kilos yellow bullace
2.5 kilos sugar
water.
Put the bullace (with stones) into a large pan and add some water to stop them sticking. As my fruit were frozen they gave out their juice readily and didn't need much water, if you're using fresh, keep a close eye at this stage, adding more if needed to keep the fruit at a runny consistency.
When the fruit has collapsed, take the pan off the heat and skim off the stones. I used a slotted spoon, put the stones into a sieve and rubbed them around the sieve to release any juice or flesh still clinging to them.
Add the sugar and stir til dissolved, then boil steadily til setting point is reached. Spoon into hot jars and seal. Makes about 10 jars.
I have no idea what yellow bulace is?? A fruit?? Veg?? obviously freezable...do you have any pictures of one?? I am intrigued!!!
ReplyDeleteAnd thanks for visiting my blog.. :-)
Lol! Yellow bullace are a small wild plum, they also come in purple but the purple ones are v sour, still make good jam but not nice raw.
ReplyDeleteThere are photos on another post here (you mean you didn't read my whole back catalogue ;D):
http://norfolkkitchen.blogspot.com/2009/07/top-foraging-day.html
no sorry..not every post..it is only 8:56am...the only reason I can get on here at all is cause there's no school run...lol
ReplyDeleteAnd thanks!!
No school run - bliss!
ReplyDeletedo you need to strain the jam through muslin to remove skin? or does this disintegrate during cooking?
ReplyDeleteThere's no need to strain this jam, the skins don't disintegrate but they just sort of become part of the general 'mush' if you see what I mean.
ReplyDeleteWhen can you pick yellow Bullaces?
ReplyDeleteBev
When they're ripe! : D The yellow bullace near us and beginning to turn yellow now, I'd guess another week or two but it obviously depends on your local conditions.
ReplyDeleteThey turn from green to yellow but could be confused with under ripe cherry plums (which go from green to yellow to red) Just taste one, if it's soft and reasonably sweet, it's ready.
Thanks for that. The local garden centre said October time! - There won't be any left on the tree by then! I can squeeze them gently now, so I reckon they are nearly fit to drop, and I want to get them before they hit the ground! ;-)
ReplyDeleteCheers
Bev
Hi Tracey, I discovered foraging this year having been signed off sick since Feb. I found some yellow Bullace nearby and they do make fantastic jam. I also found a hedgerow full of Damsons, lucky me! Yesterday I was out looking for Crab Apples found some, got them chopped up and in a bag to strain last night and this morning made some wonderfully coloured Crab Apple Jelly for the first time.
ReplyDeleteCool - glad you're having fun. Keep an eye out for hazlenuts, they're starting to drop now.
ReplyDeleteA really excellent way of making mirabelle jam ( which is what yellow bullace are more often called) is to stone the fruit and macerate in sugar overnight in the jam pan. The next morning the fruit are brought to the boil in their juice and cooked for about 25 minutes until setting point is reached. No water is added, and the jam sets very well. It is really delicious, and retains some of the delicate perfume of the fruit. I like to add some rose petals to the fruit as they add lovely splashes of colour to the amber preserve.
ReplyDeleteThat sounds interesting, I'll have to give that a try. Thanks.
ReplyDelete