Wild beach plum bushes are found in the scrubby dunes around the bays out here on the East End. A little larger than a cranberry, they ripen to a reddish purple at summer's end and make an excellent beach plum jelly. Our tradition is to go picking on Labor Day weekend. Once you find a nice thicket of them, it takes the two of us about an hour to collect a gallon and a half of the fruit needed for this recipe.
Wash them, picking out leaves, branches, and wizened or otherwise unappealing plums. They need to be cooked over low heat for a good long time to release the juice. I use a big old Crock Pot (no snickering, it does an excellent job). I keep them on low for a good six hours. Higher heat on a stove might be faster, mashing and stirring as you go, but the crock pot is so easy.You may pace your order there and use your credit card or other payment processors to cialis cost http://www.offscriptband.com/store/ send your payment. Kilham decided to get a look at the laborious task of unseating the vertical root of the famed Eurycoma Longifolia tree for himself. viagra soft tab Kamagra builds blood stream to the penis, cialis no rx permitting you to get a harder erection and keep up it for a more extended period. Women get a better chance to enjoy pleasurable orgasms with enlarged phallus as more friction is produced on the wall at all times while http://www.offscriptband.com/the-band/ levitra samples there is bending and lifting.
Strain the juice from the skins and pits through a jelly bag. You'll have about 6 cups of juice. Add 7 cups of sugar, bring to full boil, add a pouch of Certo and boil good and hard for another minute. Then into sterilized jars, finish in a boiling water bath for 10 minutes. Plummy, tangy and sweet. Hand-picked from the wild, hand-made and home-canned. A wonderful holiday gift. Splurge on pretty labels at myownlabels.com.
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