Sand Hill plum jelly is a special treat in my family. My grandmother always had jars of it when we visited her and she taught her daughters how to make it. The plums are native to much of Kansas but are often found in the western part of the state where my parents grew up (my mother says the flavor of the plum varies from area to area). The plums grow naturally in sandy soil and are effective at stopping blowing sand—for a photo, click here. My parents picked some on one of my grandfather's pastures at the end of July and my mom made a batch of the jelly (to be enjoyed this holiday season). Recipe after the jump.In a large pot, cover 7 pounds of fruit with 1 1/2 cups water. Bring to a boil, then simmer, covered, 10 minutes. Put the berries and liquid through food mill (you should get 5 1/2 cups juice; for a clearer jelly, do not press on pulp, and for an even clearer jelly, you can strain it after it goes through the mill). Add 1 box Sure-Gel fruit pectin and bring to a boil. Add 7 1/2 cups sugar and bring to a hard boil. Boil 1 minute and take off burner. Let set for a few minutes, then skim off foam. Put in hot jars (my mom runs hers through the dishwasher right before using but you could clean and put boiling water in them). Top each jar with 1/8 teaspoon paraffin wax.
October 14, 2010
Sand Hill plum jellyPosted by Kellee Miller
Post a comment
Comments are moderated, and will not appear on this weblog until the author has approved them.