The Pioneer Woman Tasty Kitchen
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Sandplum Jelly

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Level: Easy

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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

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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.

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