How to Make Sand Plum Jam and Jelly

[@Shinyedits1234]

Thank you for this video. I have a wild plum tree in my backyard of my suburban home in Dallas. I make jam every fall. It was a joyful find. My mom was from Oklahoma, and I brought some wild plums home one day from my walk from school. She told me to ask the homeowner if I could gather more, and she would make jam. Doing this every fall reminds me of my mom. Your video is the best most step by step, informative video on this process.

[@precillalobo3638]

Nice to see.full of greenary..welcome to my channel..so nice plums..very fresh and healthy one 148👍

[@adenabolte5094]

We are making Sand Plum jelly tomorrow and I enjoy your video. Blessing to you from Creek County Oklahoma!

[@OSUMFT]

Love Creek County! Saying "hey" from Pontotoc County :-)

[@judyreynolds305]

I have that same food masher/ colander/ sieve!! I mash all pulp out also, and rinse those seeds and dry seeds to get every drop!!

[@HamCubes]

You're an excellent teacher! You showed and told. Thank you! PS The French call that a chinois.

[@peggygray9504]

This is the prettiest color of jam I have ever seen and I must say I have never heard of the Sand Plum before and I'm a country girl. I notice you really crank your band down very tight. I hope you don't have any problems with it sealing or buckling. I am sure you don't or you wouldn't continue to do it. I guess I'm just not that brave. Happy canning to you.

[@kellyroberts3248]

Hi Peggy! I suppose I probably do what I was taught - ha. No, they always seal, but thanks -- I'll try and not screw the rings down quite so tightly. Thanks!

[@LindaPenney]

many thanks for sharing have a blessed day

[@kerianneodwyer8800]

Thank you! this was very helpful. much love from NY!

[@EveryPointontheMapOK]

Always good to get love from NY -- sending it back from Oklahoma!

[@susanstambaugh5967]

Thank you for posting this on You Tube. I have been looking for my mother's sand plum jam or jelly recipe. This seems pretty close. I grew up near Enid and sand plum jelly was a summer event every year. It is also my favorite jelly/jam as well as my brother and sister's. I have located a large thicket near the Red River so will hope to be making the jam later this summer.

[@kellyroberts5431]

'Congratulations for finding such a great source. This year was a very bad year for much of the state because of the pervasive late freeze. Hope you enjoy your jamming time!

[@bigredonemg]

I use this ricer to process my apples into applesauce after the three-layer steam juicer gets the juice out. Super thick applesauce that needs no sugar. Great juice too!

[@colinblankenship2401]

thank you for sharing

[@gtrapper3745]

Great video!!! Thank you

[@catherinearnott1595]

thank you so much. much appreciated

[@catherinearnott1595]

thank you so much.

[@catherinearnott1595]

you have just answered my question. thank you. how long would this keep. please

[@kellyroberts5431]

I like to use jam within the first 12-24 months at the longest. A seal does allow micro quantities of air exchange so it's the sugar and absence of oxygen that keeps it stable try to finish your inventory in 12 months if possible!

[@chocolatestraw3971]

So is the difference between making jam and jelly that colander/sieve lets some of the fruit through so it's not just juice?

[@kellyroberts3248]

YES - that's exactly it. Jelly is juice only, and sometimes - even - filtered juice. Jam has at least some degree of fruit pulp in the mix.

[@chocolatestraw3971]

@@kellyroberts3248 I guess maybe what I made with mullberries was preserves then, but I was calling it jam as you just mashed up the berries without sifting anything out. Thanks. I bought one of those chamois. Unfortunately the harvest wasn't very good this year in my neck of the woods. Went back to my hometown, and a high school friend and I walked around several acres belonging to the family of a third friend, and we only got enough for seven jars. :D

[@r.d.burgess9836]

Thank you... There are more plums this year in Nebraska than I have ever seen in 50 years. Do you use the low sugar pectin?

[@OSUMFT]

Hi there -- I actually did NOT use the low-sugar pectin in this video, but since then I've used it many times. Honestly, I keep the fruit to sugar ratio about the same because I've started liking the jelly a little more tart. Good luck!

[@r.d.burgess9836]

Can I double the recipe with one box of pectin ?

[@OSUMFT]

@@r.d.burgess9836 You can double or triple the recipe as long as you follow the same proportions. I can't remember off the top of my head how much bulk pectin I use per cup -- I'll have to go back and look. Sorry I can't recall.

[@r.d.burgess9836]

I appreciate your confidence in not doing the hot bath. I think that was part of my problem with the choke cherries last month

[@r.d.burgess9836]

From about five gallons of plums I now have 3 quarts of juice. A bit wore out so tommorow I will try a 6 cup batch with one box of pectin

[@bagginsbandb]

Very nice video. Question, if you make jelly, instead of jam, do you still keep the sugar to juice 1-to-1?

[@kellyroberts3248]

Yes -- it works the same. Just looks more clear and acts a little more slippery on your spoon - ha. But yes, same ratio. Thanks.

[@kkimberly2004YT]

I know extremely little about canning and have never done it before, but why no one ever strains the jelly to get rid of some of the foam before pouring it in the jars? I love that cone-shaped strainer and the holder. Where did you get it from? You should wrap the bricks in foil.

[@OSUMFT]

Hello there! Great idea about wrapping the bricks in foil. It's called a chinoise and you can get them here: www.amazon.com/Norpro-Stainless-Steel-Chinois-Pestle/dp/B0036B9KII/ref=asc_df_B0036B9KII/?tag=hyprod-20&linkCode=df0&hvadid=216532839499&hvpos=&hvnetw=g&hvrand=12427252906088289093&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9026243&hvtargid=pla-351089212023&psc=1

[@kkimberly2004YT]

@@OSUMFT Thank you so much

[@kkimberly2004YT]

Btw, My mom makes sweet potato pies and one nuisance is getting the little hair-like fibers from the yams. So do you think this would be helpful?

[@catherinearnott1595]

hi this looks interesting. thank you. I have a wild hedge beside me. which has a red fruit on it.. no idea what it is. could you describe in detail if that's OK. what this fruit you are using looks like please. thank you.

[@kellyroberts5431]

Hi there. We have a Facebook group called "Oklahoma Wildcrafters" that I would suggest you join. They are wonderful about helping identify berries, fruit, and vegetation found in the wild. Just upload your photo and most likely you'll get all the info you need!

[@catherinearnott1595]

hi. so you don't have to can this. it's ready just like that. ?

[@kellyroberts3248]

Yes -- as soon as it cools, it's ready...just like that!

[@kellyroberts3248]

Many people go ahead and can (meaning: submerge in boiling water for up to 15 minutes or so). However, Because the jars are sterilized, the contents are boiling hot, and the lids and rings are sterilized as well, it's not necessary. Many things people can also need to be cooked, so the canning process cooks the contents. But this is "already cooked." Hope that makes sense. I would say...if the jam cools too much while you're filling the jars, canning for at least 15 minutes would be an important step -- it would help bring the contents back to a high heat so the seal is nice and tight when it hits the cold air.

[@2207nw18]

Where do you get your sand plums?

[@EveryPointontheMapOK]

Good morning! Where you get your sand plums is a while extra video, I would imagine. However I will say they grow across Texas, Oklahoma and Kansas ... and many find them in the sides of roads and in countryside bar ditches. You can also grow them by ordering the plants from nurseries now. If you order them the official name is Chickasaw Augustus. Meaning, the Chickasaw plum gets ripe in August....or something like that. Ha.

[@michellebrown1316]

I have a few questions would you be able to answer them

[@OSUMFT]

Hi, Michelle: I'm glad to try. Please post your questions here, or you can send them to this account: [e-mail] thanks!

[@christybingham6628]

How much pectin?

[@EveryPointontheMapOK]

Hi, Christy: It really depends upon the year and sand plum crop. However, a good rule of thumb is 1 Tablespoon plus 3/4 Teaspoon for every cup of pulp. Normally, that would be my go-to amount, but for some reason, this year I had to put almost 2 Tablespoons of pectin for every cup. I've never had to use that much. Maybe you could start with 1.5 Tablespoons per cup and be just fine. Good luck!

[@kellyroberts5431]

So, it really depends upon the fruit, but a good start would be 1 Tablespoon plus 1 Teaspoon per cup of pulp. I've had years where I almost had to use 2 Tablespoons per cup.

[@feelmusic15]

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[@kellyroberts2941]

I'm sorry you don't have this fruit in your hometown. However, I'm sure you have many fruits I do not have here!