How to Make Sand Plum Jelly

Growing up in Kiowa, Kansas, Grandma Cappy made Sand Plum Jelly. Jars of the clear, ruby-colored jelly were given as gifts, because Sand Plums can only be found once a year and are hard to come by. Sand Plums are small, bright red, and look like super-sized cherries. They grow on thorny bushes that grow in sandy ditches and on sandy banks along the river. Mom and I would pick them, and finding a Sand Plum thicket was a treasure! However, picking them was miserable. They are ripe in June - when it is hot, humid and there are thorns, chiggers and mosquitoes! But anyone who knows Sand Plum Jelly, knows that it is worth it!

 

I think it is so special to me, because it is family tradition and because it is unique to home. Sand Plums can mostly be found in Kansas and Oklahoma. I purchased my first home in Texas and the first spring, discovered that I had a plum tree in the back yard. After some Googling and photo comparisons, I discovered that I had a Chickasaw Plum tree... which is a variation of the Sand Plums! The plums grow a little larger, but the taste, smell and color is exactly the same! The plum is bitter from the tree, but cooked down with sugar... YUM!



Grandma Cappy died in 1988, but in spirit,
I believe she helped me find my home and my "Sand Plum" tree! ♥

 

The plums turn bright red when ripe.

 

 

Carrying on the family tradition...


Cover the plums with water.
Partially ripe plums mixed with ripe plums are okay.
Cook on low heat in crock pot until the plums crack and have lost their color.

Scoop out the plums with a slotted spoon and discard.
Pour the juice through a strainer into a pitcher.
Let the juice drip through - do not squeeze bag or cloth.
This will ensure clear jelly.

(I strain twice; first through a wire mesh strainer,
 and then again through a jelly cloth.
A metal mesh coffee filter also works well - thanks Bert!)

 Store in refrigerator until you are ready to make the jelly.

 

 
When you are ready to make jelly, prepare:

Sterilized jelly jars.

Place jar dome lids in boiling water until ready to use.

Boiling water in pressure cooker or large pot for hot water bath.

(I create an assembly line - see photos below)

In 8-12 qt. Pot:

Pour 5 1/2 cups juice.

Add to Juice:

1 teaspoon butter (to prevent foaming)

1 box Sure Jell Pectin
Red food coloring (optional)

Juice Mixture:

Bring to a rolling boil (does not stop when stirred)

Quickly add 6 1/2 cups Sugar, stirring nonstop

Bring to a rolling boil again - and boil for 1 minute.

Remove from heat.

Ladle into jars.

Skim film/foam off top.

 

Place lids and rings on jars and lower into hot water bath.

Boil for about 10 minutes.

Remove from water and place on heat-safe surface.

Lids will "pop" as they cool - a sign of success!

Jar Lifter pictured above works great!

I purchase canning supplies at CanningPantry.com


My assembly line...

 

Voila! Aren't they pretty!?

I think Grandma Cappy would be proud!!

I have a Peach tree too, but they are not ripe yet,

and the peaches make the best "peach crisp" pie. YUM!

To be continued...  ♥