I looking for any help! I have made a variety of Jams and Jellies over the years and I have had many successes with a few failures. Where I live I have an abundance of Chokecherry bushes and Wild Plum bushes. I have just made a batch of Wild Plum jam that is very astringent! Has anyone ever redone a batch of jam because of its taste? What can I do to lessen the astringency of my current jam? I hate to have to throw it all out. Thanks!
I have redone a batch of marmalade because it didn't gel. It sounds like you need more sugar; you might try that with a few jars and see how it comes out.
Astringent Jam
Posted - Oct 27 2022 : 2:13:38 PM
Has anyone ever redone a batch of jam because of its taste? What can I do to lessen the astringency of my current jam? I hate to have to throw it all out. Thanks!