It’s that time of year –– sand plums are at their prime at the Henry farm. Barry, Steve and I picked and . . . after following the steps below, we ended up with 29 jars of Sand Plum Jelly + 3 ½ quarts of juice that went into the freezer.
Although unripe sand plums do have a high pectin content (3/4 ripe plus to ¼ unripe plums), after all the picking, sorting, and cooking, I prefer to rely on Sure Jell™, making sure after a labor intensive endeavor, that the jelly actually gells1
Here’s the instructions, in usable form, that are included in the package of Sure Jell™ with a few of my own additions (based on old time recipes) . . .
Sand Plum Jelly Approximately 4 lbs. of plums yields about 9 cups of jelly
5 1/2 cups prepared juice
6 1/2 cups granulated sugar
1 (1.75 oz.) pkg. Sure Jell®
1/2 teaspoon butter or margarine
- To make juice: Sort plums using red, pink and partially pink plums; discard leaves and stems.
- Place in a large pot and barely cover with water.
- Cover and heat on high temperature; bring to a boil, then reduce temperature to medium high; reduce heat and simmer approximately 10 minutes or until plums are soft and tender; stir often.
- Cool slightly and strain juice and plums through cheesecloth (a cheesecloth bag made by sewing 2-3 layers of cheesecloth into a e bag shape is ideal). Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. (I usually let plums drip overnight and then proceed to next step.)
- To make jelly: Fill water bath canner with water (enough to cover jars); bring to a boil.
- In another container, sterilize jars and lids by simmering in boiling water for at least 10 minutes while jelly is cooking. (Recipe for Crabapple Jelly contains photos of this process.)
- Measure EXACT amount of granulated sugar into a bowl and set aside. DO NOT REDUCE AMOUNT OF SUGAR AS THIS WILL RESULT IN SET FAILURE!
- Measure EXACT amount of prepared fruit juice into large saucepan.
- Stir in 1 pkg. Sure Jell® into prepared juice. Add 1/2 teaspoon butter or margarine to reduce foaming.
- Bring mixture to full rolling boil—a boil that doesn’t stop bubbling when stirred—on high heat, stirring constantly.
- Add pre-measured sugar to juice in saucepan. Return to full rolling boil; boil exactly 1 minute stirring constantly. I continue to cook longer until jelly starts to sheet off a spoon—an old time indication that jelly is gelled (see diagram below); usually about a minute of two longer.
- Remove from heat. Skim off any foam with a metal spoon.
- Immediately ladle into prepared jars, filling each to within 1/4” of top. Wipe jar rims and threads. Cover with two-piece lids.
- Place jar on elevated rack in water-bath canner that is filled with boiling water (step 1) . Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if needed.)
- Add water-bath canner lid and then bring water to a gentle boil.
- Then, process jelly for 5 minutes for Kansa altitudes. (Adjust altitude as needed.)
- Remove jars and place upright on a cooling rack to cool completely.
- After jars cool, check seals by pressing center of lids with finger; if lid springs back, lid is not sealed and refrigeration is necessary
- Let prepared jars stand at room temperature 24 hours. Label and store jellies in cool, dry, dark place up to 1 year. Refrigerate opened jellies up to 3 weeks.
Recipe without photos . . .
Sand Plum Jelly Approximately 4 lbs. of plums yields about 9 cups of jelly
5 1/2 cups prepared juice
6 1/2 cups granulated sugar
1 (1.75 oz.) pkg. Sure Jell®
1/2 teaspoon butter or margarine
- To make juice: Sort plums using red, pink and partially pink plums; discard leaves and stems.
- Place in a large pot and barely cover with water.
- Cover and heat on high temperature; bring to a boil, then reduce temperature to medium high; reduce heat and simmer approximately 10 minutes or until plums are soft and tender; stir often.
- Cool slightly and strain juice and plums through cheesecloth (a cheesecloth bag made by sewing 2-3 layers of cheesecloth into a e bag shape is ideal). Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. (I usually let plums drip overnight and then proceed to next step.)
- To make jelly: Fill water bath canner with water (enough to cover jars); bring to a boil.
- In another container, sterilize jars and lids by simmering in boiling water for at least 10 minutes while jelly is cooking. (Recipe for Crabapple Jelly contains photos of this process.)
- Measure EXACT amount of granulated sugar into a bowl and set aside.DO NOT REDUCE AMOUNT OF SUGAR AS THIS WILL RESULT IN SET FAILURE!
- Measure EXACT amount of prepared fruit juice into large saucepan.
- Stir in 1 pkg. Sure Jell® into prepared juice. Add 1/2 teaspoon butter or margarine to reduce foaming.
- Bring mixture to full rolling boil—a boil that doesn’t stop bubbling when stirred—on high heat, stirring constantly.
- Add pre-measured sugar to juice in saucepan. Return to full rolling boil; boil exactly 1 minute stirring constantly. (I continue to cook longer until jelly mixture sheets off a spoon—an old time indication that jelly is gelled—usually about a minute of two longer.)
- Remove from heat. Skim off any foam with a metal spoon.
- Immediately ladle into prepared jars, filling each to within 1/4” of top. Wipe jar rims and threads. Cover with two-piece lids.
- Place jar on elevated rack in water-bath canner that is filled with boiling water (step 1) . Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if needed.)
- Add water-bath canner lid and then bring water to a gentle boil.
- Then, process jelly for 5 minutes for Kansas altitude. (Adjust altitude as needed.)
- Remove jars and place upright on a cooling rack to cool completely.
- After jars cool, check seals by pressing center of lids with finger; if lid springs back, lid is not sealed and refrigeration is necessary
- Let prepared jars stand at room temperature 24 hours. Label and store jellies in cool, dry, dark place up to 1 year. Refrigerate opened jellies up to 3 weeks.
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