{"id":24230,"date":"2016-09-23T09:00:31","date_gmt":"2016-09-23T13:00:31","guid":{"rendered":"https:\/\/extension.umaine.edu\/cumberland\/?p=24230"},"modified":"2018-11-02T09:48:30","modified_gmt":"2018-11-02T13:48:30","slug":"teachable-moments-foraging-beach-plum-for-making-jelly","status":"publish","type":"post","link":"https:\/\/extension.umaine.edu\/cumberland\/2016\/09\/23\/teachable-moments-foraging-beach-plum-for-making-jelly\/","title":{"rendered":"Teachable Moments…Foraging Beach Plums for Jelly"},"content":{"rendered":"

\"Freshly<\/a>By Mallory Martin, UMaine Extension Staff, Administrative Support Specialist (Food & Nutrition)\u00a0<\/sub><\/em><\/p>\n

UMaine Extension Cumberland staff members will be bringing you new skills, tips, and tricks about a variety of Extension related programs in our Teachable Moments series. In this post we will follow UMaine Extension nutrition staff Kathy Savoie and Kate McCarty as they forage beach plums to create beach plum jelly.<\/em><\/p>\n

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On a beautiful, sunny day at the end of summer Kathy Savoie and Kate McCarty ventured to the Back Cove in Portland to pick beach plums.\u00a0They found different colored ones (red and purple) and they picked the ripe ones\u2014the unripe ones are green.<\/p>\n

On foraging Kate explains, “There’s lots of advice for foraging out there, but the applicable advice here in an urban environment is to make sure you’re picking in an area that hasn’t been affected by environmental contaminants, like road salt or exhaust.<\/p>\n

Wash the fruit well before you begin to prepare the recipe.” After foraging the plums they returned to the UMaine Regional Learning Center in Falmouth to make jam in our kitchen classroom. Below is the recipe and steps they took to safely preserve the beach plums and create jelly.<\/p>\n\n\t\t