Attention Iron Chefs! What would you do with wild plum juice?
Today’s secret ingredient is…wild plum juice! Ali cuisine!
So… there is a variety of wild plum that grows along fence rows in this part of the country. For years it has been a family tradition to pick a couple of gallons of them during June when they are ripe and make both wild plum jelly (a much sought after delicacy amongst our friends) as well as wild plum wine (a rather unique wine which has also gotten excellent reviews by most who have tried it)
So… this year I juiced the plums and have it stored in the freezer. However, I have way more than I need for jelly and don’t really have the storage for another couple of cases of wine.
Any suggestions for good ways to use this unique and very tasty plum juice?