The Pioneer Woman Tasty Kitchen
Profile Photo

Sandplum Jelly

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

36
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

So pretty shimmering in a jar and so tasty spread on a piece of toast, sandplum jelly is a delightful legacy of the Kansas and Oklahoma sand hills.

Ingredients

  • FOR THE JUICE:
  • 1 gallon Sandplums
  • 2 cups Water
  • FOR THE JELLY:
  • 6 cups Sandplum Juice
  • 6 Tablespoons Real Fruit Pectin
  • 6 cups Sugar
  • 8 whole Half-pint Canning Jars, Lids And Rings

Preparation

For the sandplum juice:
Place the well-washed and picked over sandplums into a large pot and add the water. Over medium heat bring to a boil and allow plums to simmer until plums pop and “mush” and you no longer see any whole plums. Strain juice into a bowl through a sieve (lined with a cheesecloth if so desired).

For the jelly:
Sterilize the half pint jars according to standard canning procedures.

Measure sandplum juice and pour into a big pot. Mix in real fruit pectin. In a separate bowl measure sugar. Do not add sugar to the juice yet.

Bring juice and pectin mixture to a rolling boil over medium-high heat while stirring. Add sugar all at once and return to a rolling boil. Boil for 1 minute.

Ladle hot jam into hot sterilized jars, cover with lids and screw on bands. Process the jars in a water bath according to standard canning procedures for 5 minutes. Remove them from the water bath and set on the counter to cool. Check seals after 24 hours. Store any that didn’t seal properly in the refrigerator.

One Comment

You must be logged in to post a comment.

Profile photo of C. L. ( Cheryl )  "Cheffie Cooks"  Wiser

C. L. ( Cheryl ) "Cheffie Cooks" Wiser on 7.24.2014

Hi Bev, this sounds so good. Never heard of sandplums? Cheryl.

No Reviews

You must be logged in to post a review.

Related Recipes

Canning Chickpeas
Profile Photo by Gina Marie in Canning
Canning chickpeas yourself yields a superior product and opens the...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Spicy Bread and Butter Pickles
Profile Photo by Gina Marie in Canning
Canning your own Spicy Bread and Butter Pickles is a great...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Strawberry Lemon Jam
Profile Photo by Rachel Hanawalt in Canning
Think all strawberry jam canning recipes are the same? In this...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 36 Level: Intermediate


Rhubarb Chia Seed Jam
Profile Photo by Adina Beck in Canning
Jam made without sugar! It's great! I make the normal sugar...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Rhubarb Peel Syrup
Profile Photo by Adina Beck in Canning
A genius rhubarb syrup recipe, which uses something that you would...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy