16 MASS. EXPERIMENT STATION BULLETIN 422 



Beach Plum Products 



The experimental work on beach plum products was done in the Department 

 of Food Technology and published by Davis and Levine (1). They came to the 

 following conclusions: "A number of highly desirable products can be made from 

 the beach plum. Among these the jam, jelly, and butter are the most popular. 

 Generally the fruit is slightly deficient in pectin for jelly purposes, and addition 

 of pectin was found necessary for the production of a high-grade jelly. No pectin 

 is necessary for the jam or butter." However, the\- also state, "It is probable 

 that under ideal conditions of maturity, satisfactory jellies for home use could 

 be made without the addition of any substance to increase the jellying properties 

 of the fruit." 



Literature Cited 



1. Davis, S. G., and Levine, A. S. Composition and utilization of the beach 

 plum. Fruit Products Jour. 21:361-364. 1942. 



2. Doran, W. L., and Bailey, J. S. Propagation of beach plums by softwood 

 cuttings. American Nurseryman 76:7. 1942. 



3. Doran, VV. L., and Bailey, J. S. A second note on the propagation of beach 

 plum by softwood cuttings. American Nurseryman 78:7-8. 1943. 



4. Graves, G. The beach plum, its written record. Nat. Hort. Mag. 

 23:73-97. 1944. 



5. Tomlinson, B. The culture of beach plums {Primus maritinia) in Mass- 

 achusetts. Mass. Agr. Ext. Service Spec. Cir. 46. 1941. 



PUBLIC.\TION OF THIS DOCUMENT APPROVED BY COMMISSION ON ADMINISTRATION AND FINANCE 

 3M-4-4S 16026. 



