We had a “bumper” crop of sand hill (chickasaw) plums last year. Well, it was a bumper crop for me as it was more than I could find time to use. Let’s just say the birds and chickens were well fed! I only had time to make a couple of batches of plum jelly last year.

We planted this sand hill plum thicket and a hedgerow in the spring of 2019. It took a few years before it started to produce. I wrote about our first fruits in 2022. My goal around here was to create an edible forest, feed upland game birds, and have the flora to make pemmican.

Ripe For The Picking

I started picking plums in late June to early July. Sand hill plums aren’t a fruit that are all ready at the same time. I had to pick a few times and keep them in the fridge until I had enough for a batch of jelly. You will know they are ripe when they start to turn a deep red with an almost purplish/maroon tinge and they easily come off the branch when you brush them with your fingertips. They also have sort of a matte finish and will also feel plumper and softer than the unripe plums. Picking them when they are at their ripest (when they taste the sweetest) yields a tastier jelly. Sand hill plums are extremely sour, tart, and tangy to begin with. Just beware of the thorns!

As I picked plums, Martin the Rooster hung out under the tree I worked, scrambling to eat each plum that I accidentally brushed off or dropped! Pretty smart cockerel.

Canning The Jelly

I’m assuming you’ve canned jelly/preserves before and you are aware of the nuances. The following instructions are, therefore, abbreviated. This recipe is adapted from the original at Everyday Home Cook, which you can view by clicking here.

Step 1

In the beginning, I thought I was going to need a cherry pitter, but it turns out you can strain out the pits! Rinse your plums and place them in a pot with a cup of water (just so the plums on the bottom don’t burn). Simmer and cook down your plums (I break them up a little with a potato masher as I am impatient). When they are completely macerated and the pits have fallen out, it is done.

Strain the resulting pulp through a sieve, catching the liquid in a large measuring cup or bowl. Discard the pulp and pits. You may choose to save the liquid (covered) in the fridge overnight, if you want to finish making the jelly the next day.

Step 2

Start your boiling water canner. Make sure you have clean, hot, sterilized jars ready to go. Heat up your lids.

Step 3

You want to have 6 cups of liquid to work with. (If I didn’t get 6 cups of plum liquid, I just add enough water to bring the liquid up to 6 cups total.) You will need 8 cups of sugar measured out and ready to go. Pour your liquid into your pot and follow the directions on whatever pectin you are going to use. (I used one box of powdered Sure Jell Pectin plus 1 tablespoon powdered Ball Real Fruit No/Low Sugar Pectin because making jelly isn’t for the faint of heart and my jelly almost always doesn’t set unless I add more pectin! I also have to use a thermometer and make sure the jelly reaches 220 degrees F.) Bring to a boil and whisk in sugar. Bring the jelly back to a rolling boil and boil for 1 minute, stirring constantly. Be careful or you will have a volcano erupt everywhere all over your stove (I always move it off the burner for a moment or two to avoid it boiling over)! Skim off foam and save it to eat as it is delicious.

Step 4

Ladle hot jelly into jars using a funnel, screw lids on, and boil in water bath canner for 6 minutes. Remove and cool for 24 hours. Eat skimmed foam while waiting (it’s delicious).

Uses for Sand Hill Plum Jelly

We use the jelly in a variety of ways here on the farm:

• On biscuits/toast
• Ice cream topping
• Pastry/cookie filling
• Cocktail mixer
• In sauces (e.g., sweet & spicy meatballs)