Oklahoma Wild Sand Plum Jelly
Sit back and relax as Okie and The Prepper's Wife takes you for a drive down an Oklahoma back road in search of Wild Sand Plums. Then the Prepper's Wife will do a how-to on making and canning Sand Plum Jelly, mm mm mm yum!
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Wild Sand Plum Jelly Recipe.
4 pounds ripe sand plums
1 cup water
1 package powdered pectin
6 cups sugar
Wash and pick over the plums; do not pit or peel. Crush them in the bottom of a large enameled pot with the 1 cup of water, bring to a boil, simmer for 15 minutes. Crush again with a vegetable masher as the fruit softens.
Strain through a jelly bag/or strainer; add a little water to bring the measure up to 5 cups of juice. Return juice to the pot, reserving 1 cup in which to mix the pectin; combine pectin and reserved juice, add back to pot and bring to a full boil, stirring constantly. Add the sugar, continue stirring, and boil hard for 2 minutes.
Remove from heat, skim, and immediately pour into hot sterile half-pint jars, leaving 1/4-inch head-space. Cap and give a 5 minute hot water bath.
Yields approx. 8 half pint jars.
A B O U T - S A N D - P L U M S
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The bushes we have picked from are scraggly and grow along the dusty country gravel roads. No one waters them. I can't imagine that they'd be that hard to grow. Here in our part of Oklahoma, sand plums, are also referred as Thicket Plums or Chickasaw Plums (after all, our part of OK is the Chickasaw Nation). The predominantly grow along fence-lines along the back roads and highways. They often form extensive thickets , and I usually see them growing in poor sandy soil, poor clay soil and sometimes in pretty decent sandy loam Here's what I can tell you about sand plums, and I'm no expert either.
GROWING FROM SEED:
To grow from seed, collect the plums from the trees after the fruit is fully filled-out and firm. Let the fruit get as ripe as you can but be sure to collect some before the birds strip the trees of all the fruit. Clean the seeds of pulp and let them air dry before you store them. You only want to air dry them for a short time--just a few hours if it is very humid or up to one day if the air is very dry. It is better to dry them indoors in moderate temperatures and out of direct sunlight because too much heat/sunlight can induce a tougher dormancy period.
If you want, you can sow your summer to early-fall collected seed without drying, or you can cold-stratify the seed in the refrigerator. The idea temps for cold stratification of wild plum seed are 31 to 41 degrees according to sources. If you want to plant in the fall, get your seeds into the beds in September so they have time for some after-ripening before cold weather arrives. You can winter sow plum seeds (pits) in late January to late February or you can plant them in a cold frame at about that time. Cold-stratified plum seeds germinate best when nighttime temps are in the 50s and daytime temps are in the 70s.
GROWING FROM CUTTINGS: You can grow native plums from dormant hardwood cuttings, softwood cuttings, semihardwood cuttings or from root cuttings. The easiest way for most people (especially if you haven't raised trees or shrubs from cuttings before) is to use semihardwood cuttings taken in the early to mid summer. Take your semihardwood cuttings from the tips of branches, from new stems that are just barely beginning to turn woody at the base. If you cut them before they are beginning to turn woody, they are likely to rot before they root. Dip your cuttings into a rooting hormone (you can try willow water if you don't have or can't find rooting hormone) and place them in a tray of moist perlite/peat. Keep moist either by placing them under a mister or by misting them frequently. Some people place the tray of cuttings in a sealed plastic bag (like a giant zip-lock) to hold in moisture. Generally, they should begin to show root growth in 30 days or less.
A popular way for any of the native plums is to dig one up from the forest and transplant them into the yard. For sand plums, you often can sever a newer smaller sprout with a sharp spade and transplant it into a new area as long as the sprout or sucker has developed some root to sustain it once it is separated from the mother plant.
To plant them, give them the same conditions in which they are found in the wild. Many native plants grow best in native (unamended) soil and with as little supplemental water as possible. Because these plants are adapted to survive in the real world in tough conditions, they can have trouble adjusting to enriched soil, and heavy fertilizer/water. One reason you don't transplant native plants into rich potting soil or heavily amended native soil is that the native plants are very susceptible to the kinds of bacteria common in such enriched soil since they have not been exposed to those bacteria in more lean, more arid native soil.
Plum Jam [Easy and Refined Sugar-Free]
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Plum Jam
By: The Jaroudi Family
Ingredients:
2 cups chopped ripe plums
*2 tbsp prune paste (or date paste)
1 tsp lemon juice
lemon zest (optional)
2 tbsp chia seeds
Directions:
In a medium, pot add in your chopped plums.
Cook on medium-high heat and mix in date paste.
Make sure you stir often and bring the mixture to a low simmer. Once the fruit is cooked down (around 3 minutes) turn off the heat. Add in lemon juice (zest) and chia seeds.
Stir until well combined.
Let cool completely and store in the refrigerator for one week.
Notes:
We love having plum jam on top of nice cream, oatmeal, waffles/pancakes, or anything you’d use jam for.
Prune Paste
By: The Jaroudi Family
Ingredients:
1 cup of prunes
1 cup of water
Directions:
Blend ingredients together in a high-speed blender.
You want the mixture to be a smooth texture.
[If your blender is having trouble, you can soak the prunes in hot water.]
Store in the refrigerator for about one week. Freezes well.
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Plum Jam Recipe | Plum Preserve Recipe No Pectin
Hey friends, juicy, ripe plums are in season and so it's time to make homemade Plum jam or Plum preserve without pectin. This recipe is a charm as it is a super simple and easy-to-follow recipe and makes absolutely delicious jam. It tastes so good and needs just three pantry ingredients.
Ingredients:
1 kg (2.2 lbs) plum, pitted, fully ripened, firm, and sweet variety
2 cups sugar, or more for sweeter jam, see notes
1 tablespoon lemon juice
Find the complete Printable Recipe here:
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Timecodes:
00:00 - Intro
00:06 - Plum jam applied to a slice of bread.
00:13 - Deseed Plum
00:29 - Add Sugar
00:33 - Cook
00:35 - Add Lemon Juice
00:43 - Mash or blend
00:56 - Thickness Test
00:59 - Cold Plate test
01:03 - Fill hot jam in jars
NO PECTIN Plum Jam Recipe
We want to preserve every bit of summer we can, sticking the pantry with the finest local ingredients. After a trip to a farm we brought home a gallon of cherry plums and set to work to preserve their zesty flavor in a jam. I used a water bath canning method to seal the jars.
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Organic Cane Sugar
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Sugar-Free Plum Jam | Without Pectin | Foodaciously
We'll show you how to make plum jam without any sugar (sugar-free) and without pectin. Only ripe plums and apples. With half the sugars than store-bought jams, it's perfect to spread on toast or to top your breakfast oatmeal.
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✅ Ingredients (you can switch between Imperial and Metric System on our site):
Very Ripe Plums 1 kg
Apple 1
Water 100 mL
Lemon Juice 1 tbsp
Cinnamon 0.5 tsp
Ginger 0.5 tsp
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Blackberry and Yellow Plum Jam Recipe
In recent years the manufacturing trend is to produce jams from single fruits only, or to combine fruits mainly in order to create interest, such as mixed berry jam. Before commercial pectin was available, only certain high-pectin fruits such as yellow plum, Valencia orange, quince, apples and pears could be made into a jelly-like preparation through boiling. Other so-called soft fruits such as cherries, strawberries, (ripe) blackberries and raspberries do not contain enough pectin to thicken into jam or preserves on their own, so in commercial canning, pectin is added. Rather than use commercial pectin, we thought we would combine a high pectin fruit (our yellow plums) with a lower pectin fruit (unripe blackberries are high in pectin, whereas ripe ones are considered moderate).
The trick in successfully getting the mixture to gel is to raise it to 220F as efficiently as possible, with as large a surface area exposed as possible, in order to reduce the mixture in a timely manner, so that the pectin can do its magic. If the pectin cooks for too long, it will be denatured. But of course, if the sweetened fruit mixture is exposed to excessive heat, the mixture will scorch onto the bottom of the pot. So be sure to watch closely as the jam cooks.
Jam is best canned by the hot-pack method. Clear instructions for canning may be found on the Internet here:
Prepare jam jars in advance of cooking the jam, so that they may be filled and processed immediately once the jam is finished. Alternatively, finished jam may be allowed to cool and then stored in a sealed container in the refrigerator.
Makes roughly 3 cups.
Equipment:
• large mixing bowl
• large saucepan or dutch oven
• wooden spoon and/or heat-proof spatula
• ladle or serving spoon
• small plate (in freezer) or candy thermometer
Ingredients:
2 cup blackberries whole, fresh, ripe, local
2 cup yellow plums pitted, cut 8 ways, ripe, local
2 cup sugar white
1⁄4 tsp salt
2 Tbsp lemon juice
Procedure:
1. Wash all the produce and set it on a towel to drain.
2. Pit and chop the plums.
3. Place all the fruit into a large mixing bowl with the sugar and mix well.
4. Allow the fruit and sugar mixture to sit for an hour.
5. Using the spatula, scrape all of the fruit and sugar mixture into the saucepan and place over medium heat.
6. Add the salt and lemon juice to the pot and stir well.
7. Continue stirring, keeping a close watch as the mixture comes to the simmer. The hotter it gets the more stirring it needs.
8. At first the jam will foam; scoop the foam off with a ladle or serving spoon.
9. Allow the jam to continue simmering, being sure to scrape the bottom of the pot constantly, until the mixture thickens and the bubbles become larger.
10. In order to test the doneness of the jam, drip a small amount onto the cold plate taken from the freezer, and see whether the mixture hardens up enough not to drip off the edge of the plate.
11. Once the jam seems to have come to the proper thickness, or the thermometer reads 220F, take the jam off the heat, and immediately put it into prepared jars for canning, or allow it to cool and then put it away in the freezer or refrigerator.
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