How to Make Wild Plum Jelly
Wild plums have been a staple of the Native American diet for thousands of years. Today, they are still popular and are eaten fresh or preserved in jams and jellies. A member of the rose family, the wild plum grows on a thorny shrub, usually in prairies and woodlands. Plan to go plum picking anywhere from late spring to late summer, depending upon your location. Ripe plums are those that will fall from the branch at just the slightest touch. Look for plums that don't have any holes in them or insects on them. Make sure to wear gloves as the shrubs can be quite thorny. Five pounds of plums should make four pints of wild plum jelly. Does this Spark an idea?
Things You'll Need
- 5 pounds wild plums, halved and pitted
- 4 cups water
- Mixing spoon, large
- Masher
- Large pots, one with a lid
- Jelly bag
- Colander
- 1 package (1-3/4 ounces) powdered fruit pectin
- 7-1/2 cups sugar
- Canning jars with lids
- Preserving canner
- Jar lifter (tongs)
Instructions
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1
Wash the plums thoroughly and pit them.
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2
Pour 2 cups of water into a large pot and place the plums in the pot.
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3
Turn the stove to moderately high heat, cover the pan and allow the water to boil. Stir the fruit occasionally as it boils, until it turns to mush. If the fruit is extra-hard, use a potato masher to smash them. Boil them, stirring or mashing, for 30 minutes.
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4
Moisten the jelly bag and wring it out well so that it is damp, but not dripping. Place the bag in a colander set over a clean pot.
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5
Pour the cooled plum mixture into the bag and allow the juice to drain, overnight, through the colander and into the pot. Do not force the juice out of the mixture or your jelly will be cloudy.
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6
Combine the plum juice and the powdered pectin in a clean pot. Place it over medium heat and bring to a boil.
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7
Stir in the sugar and bring to a full rolling boil. Boil, stirring constantly, for one minute.
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8
Remove the pot from the heat and skim off any foam that formed on the top of the mixture. Pour the hot plum mixture into hot, sterilized jars, to within 1/4 inch from the top, and seal.
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9
Place the jars in the preserving canner, filled with boiling water and allow them to boil for a minimum of 5 minutes.
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10
Lift the jars out of the boiling water, using your jar lifter, and allow them to cool overnight.
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