Yield: 1 servings
|\N \N||\"The wild sand plum is about the size of a large pecan, but is is round.|
|\N \N||It grows in the sand areas of Kansas and Oklahoma and is excellent for|
|\N \N||Making jelly.\"|
|\N \N||Sugar (3/4 cu to each cup of juice)|
Pick over the plums and wash them in cold water. Put plums in an open kettle with just enough water to cover the second layer of fruit.
Cook over medium heat until the plums are soft and all skins are split. Pour plums and liquid into a heavy cloth jelly bag or into a substitute made of flour-sack dish towels. Let drip overnight or four about 5 to 6 hours. Do not squeeze the bag, then the juice will be clear enough to make fine, ruby transparent jelly. The bag may be gently squeezed, but if it is, the jelly will be cloudy. For best results, do not cook more than 3 to 4 cups of the juice at one time.
Pour the juice into an open saucepan; bring to a rolling boil and skim if necessary. Add sugar to juice and stir until the sugar is dissolved. Continue cooking the juice rapidly but not at a rolling boil. Skim frequently. Cook until a tablespoon of jelly held over the kettle and slowly poured back into it will leave a thin covering on the spoon and a heavy drop will cling to the side of the spoon.
Continue cooking until two large drops form separately and cling to the spoon, then drop slowly back into kettle or cling securely to the spoon++" This is the trick part: Pour the hot jelly into sterilized glasses and seal as for any Jelly. From: Mabel Stewart, Oklahoma City, Okla. Pickles and Preserves, by Marion Brown Shared by: Pat Stockett
Submitted By PAT STOCKETT On 09-06-95