How I Make Jelly from Wild Foraged Sand Plums

Sand plums grow wild across the plains. They are also known as the Chickasaw or Cherokee plum for they were originally cultivated by the Native Americans. In this modern age, many past by these plum berry bushes without notice. You can find many, lining the road side ditches. I, on the other hand, keep a bag in the car, continually scoping for the next spotted patch. The size of the plums range from a nickel to half dollar size. The gathering season here in Oklahoma occurs from June to August. Sand plum’s color will range from pale yellow to a bright red. A good rule of thumb when foraging for any edible is to make sure you are gathering from a clean source. By that I mean an area free of any pesticides or herbicides.

Since I normal gather in small batches I typically freeze them in a gallon bags until I have enough to process. With the help of a few family members we quickly reach that goal. My family has been fortunate, a wild patch of sand plums began to grow on our property a few years ago. Gathering together has become a favorite pastime of ours. We hope it will grow large enough that it can be our main source of sand plums.

Sand plum jelly, like any jelly, comes from the fruits juice. You will first need to prepare the fruit by washing it and removing any debris. There are a few methods to extract the fruit juice. I have found that boiling the plums in a large pot helps soften the fruit, allowing the juices to flow. Once soften strain through cheesecloth or thin colander to remove the fruits pulp. You can use a fruit press if you have one.

Before beginning you will need to sterilize your jars. I normally use my water bath canner and boiling them. A quick rinse through a dishwasher will also do the trick. You will want them to still be warm when ready to use.

I modified an old Amish plum canning recipe years ago to use for sand plums. I believe wild sand plums are not as sweet. They also require more water added in the boiling stage to produce equal amounts of juice. Listed below are the ingredients needed. I use powdered pectin when I make jelly. However, if using liquid pectin, use one less cup of water and add ½ cup more sugar. I recommend doing a batch at a time to reduce the risk of error in the recipe.

Ingredients:

5 cups plum juice

1 package powdered pectin

7 cups of sugar

Begin by adding powdered pectin to the juice. Bring mixture to a rolling boil, stirring continually. Quickly stir in sugar and return to a rolling boil for 2 minutes. Remove from heat and discard of any top foam. If using liquid pectin stir in now. Ladle jelly into your clean, warm jars, filling to 1/8inch from the top. Using a cloth clean dip in vinegar and clean jar rims. Note, you can use a wet rag without vinegar as well. I just like the added disinfectant vinegar provides. Place new flats on the top and screw hand tight.

Now, lower canning rack into the water. Water must cover the tops by 1 to 2 inches. Add hot water if needed to achieve accurate level. Process jelly for 10 minutes. When

the processing time is complete remove jars for water. Place on a folded towel or cookie rack. Let jars sit and cool over night or up to 24hrs. Check the seals of each jar. If sealed properly remove the band, wipe clean and store. If a jar did not seal, place in the refrigerator for immediate consumption.

Not to be a “Debbie Downer” here, but there is a chance the jelly doesn’t jell correctly. If you have been canning for any amount of time you know it happens. I am reminded of a scene out of Love Comes Softly, where the lady baked biscuits and they burned. So she went and buried them in the yard, so nobody would know, out of embarrassment. Truth is, nothing is ever perfect! Do not feel like a failure if your jelly isn’t quite right. We have all been there, trust me! So if you ever find yourself in the same predicament I thought I would offer some remedies! A few common uses for runny jelly are pancake syrup and ice cream topping. Another quick remedy is to add a tablespoon of chia seeds and refrigerate overnight. The chia seeds will naturally gel the liquid. Lastly, you can attempt to reprocess the jelly. To do so place one quart of runny jelly in a pan. Add 2 tablespoons of lemon juice and boil for 3 to 4 minutes. Now, test for a gel consistency. If the correct consistency is met, reprocess for 5 minutes in a water bath. If it has not been met, for each quart of runny jelly, you will need to add 1/4 cup sugar, 1/2 cup water, 2 and 4 teaspoons powdered pectin. Hopefully, you can reprocess at this point.

Making Jelly is a great way to get into canning and food preservation. It is fairly simple and a great way to get the most out of your foraged fruits. Foraging for the fruit is another way to use something nature provides. Happy Foraging and Canning!

Written by Bethany Beathard