Sand Plum Jelly

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

1. To make juice: Sort plums using red, pink and partially pink plums; discard leaves and stems.
   
2. Place in a large pot and barely cover with water.
3. 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.
   
4. 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.)
   
5. To make jelly: Fill water bath canner with water (enough to cover jars); bring to a boil.
6. 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.)
7. 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!
   
8. Measure EXACT amount of prepared fruit juice into large saucepan.
9. Stir in 1 pkg. Sure Jell® into prepared juice. Add 1/2 teaspoon butter or margarine to reduce foaming.
   
10. Bring mixture  to full rolling boil—a boil that doesn’t stop bubbling when stirred—on high heat, stirring constantly.
    
11. 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.
    
    
    
    
12. Remove from heat. Skim off any foam with a metal spoon.
13. Immediately ladle into prepared jars, filling each to within 1/4” of top. Wipe jar rims and threads. Cover with two-piece lids. 
    
14. 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.) 
15. Add water-bath canner lid and then bring water to a gentle boil. 
    
16. Then, process jelly for 5 minutes for Kansa altitudes. (Adjust altitude as needed.)
    
17. Remove jars and place upright on a cooling rack to cool completely.
18. After jars cool, check seals by pressing center of lids with finger; if lid springs back, lid is not sealed and refrigeration is necessary
19. 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

1. To make juice: Sort plums using red, pink and partially pink plums; discard leaves and stems.
2. Place in a large pot and barely cover with water.
3. 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.
4. 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.)
5. To make jelly: Fill water bath canner with water (enough to cover jars); bring to a boil.
6. 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.)
7. 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!
8. Measure EXACT amount of prepared fruit juice into large saucepan.
9. Stir in 1 pkg. Sure Jell® into prepared juice. Add 1/2 teaspoon butter or margarine to reduce foaming.
10. Bring mixture  to full rolling boil—a boil that doesn’t stop bubbling when stirred—on high heat, stirring constantly.
11. 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.)
12. Remove from heat. Skim off any foam with a metal spoon.
13. Immediately ladle into prepared jars, filling each to within 1/4” of top. Wipe jar rims and threads. Cover with two-piece lids. 
14. 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.) 
15. Add water-bath canner lid and then bring water to a gentle boil. 
16. Then, process jelly for 5 minutes for Kansas altitude. (Adjust altitude as needed.)
17. Remove jars and place upright on a cooling rack to cool completely.
18. After jars cool, check seals by pressing center of lids with finger; if lid springs back, lid is not sealed and refrigeration is necessary
19. 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.