Plum jerkum

Plum jerkum is a type of fruit wine made from plums. It is a traditional beverage originating from the Warwickshire region in England. The term "jerkum" is believed to have been derived from the local dialect, referring to the astringent, or "jerking" qualities of the beverage.

History

Plum jerkum has been produced in Warwickshire since the 17th century. It was traditionally made from the Bullace plum, a variety native to the region. The beverage was particularly popular among farm laborers, who would often drink it as a substitute for cider.

Production

The production of plum jerkum involves fermenting plums in a similar manner to how apples are fermented to produce cider. The plums are first crushed to extract the juice, which is then fermented using yeast. The fermentation process typically lasts for several weeks, after which the jerkum is aged for several months to a year before it is ready for consumption.

Taste and Characteristics

Plum jerkum is known for its strong, fruity flavor and high alcohol content. It is often described as having a tart, slightly astringent taste, similar to that of a dry cider. The color of the beverage can range from a light pink to a deep purple, depending on the variety of plums used.

Cultural Significance

Plum jerkum holds a significant place in the cultural heritage of Warwickshire. It is often associated with traditional celebrations and festivals in the region. In recent years, there has been a resurgence in the popularity of plum jerkum, with several local breweries and wineries now producing their own versions of the beverage.

See Also

• Fruit wine
• Cider
• Warwickshire

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