Ricko Posted August 8, 2011 Report Share Posted August 8, 2011 I might have missed the season for the bullace by me, I will have to get busy and pick them for some jam. Bullace?-small wild plums Are they ready by you? Quote Link to comment Share on other sites More sharing options...
Kes Posted August 8, 2011 Report Share Posted August 8, 2011 Amazingly I cant find any here on the estate we shoot over. Used to shoot a place in wales and there were hundreds of trees/bushes and tons of fruit. I would be very happy to find a few and make some Jam. Quote Link to comment Share on other sites More sharing options...
Beardo Posted August 8, 2011 Report Share Posted August 8, 2011 the one's at the bottom of my garden aren't ripe yet Quote Link to comment Share on other sites More sharing options...
Ricko Posted August 8, 2011 Author Report Share Posted August 8, 2011 I picked some down in mid Wales last week and have them on the boil now. But the ones on the canal by me are a bit strange; dark red ones are over-ripe and most have dropped off, red/green ones are ready, yellow ones are not quite ready yet and will need another 10 days or so. Quote Link to comment Share on other sites More sharing options...
pavman Posted August 8, 2011 Report Share Posted August 8, 2011 Mrs P came out on the farm and we picked about 2kg last W/E now all potted up, only problem we had was not enough pectin so its a tad runny unles we keep in the fridge Quote Link to comment Share on other sites More sharing options...
unclemicky Posted August 20, 2011 Report Share Posted August 20, 2011 Picked 16lb of bullace today , will be making some jam an a gin/brandy/whisky tipple Pavman I buy jam sugar with added pectin from our local asda , £1.68 for 2lb, Quote Link to comment Share on other sites More sharing options...
Kes Posted August 20, 2011 Report Share Posted August 20, 2011 Since the op's post I have been and looked at every bush on the shoot. At the farthest northern pit, there are five bushes covered with them - still not fully ripe but a week or so? I like them really ripe and cut the sugar down by half i.e. a pound of ripe fruit to 1/2 lb sugar. I'm thinking of trying bullace gin too. If you hadnt asked the question, I'd never have looked - thanks. Quote Link to comment Share on other sites More sharing options...
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