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I have made some jam from the little plums (or are they yellow Damsons) pictued below, the 20p is to show how big they are. Although these were sweet when eaten straight from the tree, on being cooked they developed a very strong tangy flavour 
Although not too unpleasant it is almost too much, presumably the sharpness has come from the skins. I made some of this for the first time before about four weeks ago and not knowing what they were and presuming it would be sweet, added some half ripe fruit so that it would not be too sweet, not so
This time the fruit was all ripe and the proportion of sugar was increased to 1 1/4 lb to 1 lb of fruit to try and make it sweeter, it didn't decrease the sharpness at all, it was the same taste as the previous which included the half ripe fruit.
Firstly, does anybody know what kind of fruit it is, plum or Damson? I have an idea they are Green Bullaces or Wild Damson.
Secondly is it true that a teaspoon of Bicarb of Soda will neutralize the sharpness?
P.J.
Although not too unpleasant it is almost too much, presumably the sharpness has come from the skins. I made some of this for the first time before about four weeks ago and not knowing what they were and presuming it would be sweet, added some half ripe fruit so that it would not be too sweet, not so This time the fruit was all ripe and the proportion of sugar was increased to 1 1/4 lb to 1 lb of fruit to try and make it sweeter, it didn't decrease the sharpness at all, it was the same taste as the previous which included the half ripe fruit.
Firstly, does anybody know what kind of fruit it is, plum or Damson? I have an idea they are Green Bullaces or Wild Damson.
Secondly is it true that a teaspoon of Bicarb of Soda will neutralize the sharpness?
P.J.
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