Welcome to my kitchen! I’m so excited to share this recipe for lusciously sweet Sand Plum Jam. If you’ve never had sand plums before, you’re in for a real treat. These small, oval plums grow natively in the Great Plains states and have a wonderfully complex, spicy-sweet flavor.
Sand plums tend to ripen in early fall, making this the perfect time of year to gather them and transform them into jam. I look forward to sand plum season every year not only because I adore anything plum, but also because these humble little fruits make one of my absolute favorite jellies. The flavor is reminiscent of apricot or peach jam, with extra notes of spice.
Read on for everything you need to know about making exquisite Sand Plum Jam at home, including where to find sand plums, tips for pitting them, and step-by-step jar sterilization instructions. Whether you’re new to canning or an old pro, you’ll find this easy jam recipe rewarding and delicious. Let’s get started!
All About Sand Plums
Sand plums are a wild fruit that grow predominantly in prairie states like Kansas, Nebraska, the Dakotas, Montana, and Wyoming. They tend to thrive in riparian areas along streams or rivers. The bushes produce abundant small plums that ripen in early fall.
Sand plums go by several other common names, including cherry plums, dwarf cherries, goose plums, or wild cherries. No matter what you call them, these petite plums pack a tasty punch!
When fully ripe, sand plums transformations from yellow-green to red or purplish-red. They tend to be around half an inch in diameter, with smooth, thin skins and a large pit. The flesh is soft, juicy and extra sweet.
While not as commonly cultivated as regular plums you find in grocery stores, you can forage for wild sand plums yourself during late summer and early fall. Just make sure you have permission if picking them on private property. State parks, BLM land, and roadside harvest may also yield fruit.
Once you discover a good sand plum location, mark it on your calendar to revisit the spot annually. As long as weather and water conditions permit, sand plum bushes reliably produce fruit each year. With climate change and development encroaching on many natural habitats, it makes me cherish these wild foraging opportunities even more!
Preparing Sand Plums
After you’ve gathered your bounty of sand plums, you’ll need to rinse them, de-stem them, and remove the pits before cooking. It’s easiest to complete this prep work soon after picking. The fruits tend to be firmer when freshly foraged.
Give the plums a good rinse under cool running water. I like to put mine in a big colander and rinse gently. You don’t need soap, just a quick freshen-up to remove any dirt or debris.
Next, pinch off the stem end on each plum. Compost any leaves or stems you remove. Then slice the plums in half and pop out the pits. I save my pits to propagate new sand plum bushes!
Once prepped, use the sand plums right away to make a batch of heavenly jam. Or, you can store them covered in the fridge for 2-3 days before using. The cut fruit may also freeze successfully for longer storage.
Why Make Sand Plum Jam?
With their rich flavor, sand plums lend themselves perfectly to jam making. When paired with sugar and lemon, sand plums transform into a decadently thick, spoonable fruit spread. unlike runny uncooked plum sauce, jam has a smooth set thanks to natural pectin and an extended cooking time.
The classic flavor pairing of tangy citrus and sweet stone fruit makes sand plum jam a crowdpleaser. We love it as a topping for biscuits, swirled into yogurt or oatmeal, stuffed into crepes, or just eaten by the spoonful!
Making your own jam allows you to control the ingredients. Storebought versions often contain preservatives, artificial flavors or colors. My homemade sand plum jam uses just fruit, sugar, water and lemon juice. The simplicity of the recipe underscores the wonderful natural flavors.
Additionally, by canning jam in sterilized jars, the finished product can be shelf stable for up to a year. No need to fret about leftovers going bad. Just store your jars of sand plum goodness in a cool, dark place until you’re ready to savor them.
The sand plum season is fleeting. Preserving them as jam lets you enjoy summer’s bounty all year long. So grab your canning pot and slotted spoon…sand plum jam season awaits!
Print Sand Plum Jam Recipe
Summer’s Bounty Sand Plum Preserve
- Total Time: 90 minutes
- Yield: 64 servings 1x
Ingredients
- 4 cups sand plums
- 4 cups sugar
- 1/2 cup water
- 1 tablespoon lemon juice
Instructions
- Rinse and pit the sand plums.
- In a large pot, add sand plums, sugar, water, and lemon juice.
- Bring the mixture to a boil over medium heat, stirring constantly.
- Reduce the heat and let it simmer for about 60 minutes or until it reaches the desired consistency.
- Pour the hot jam into sterilized jars, leaving a 1/4-inch headspace.
- Seal the jars and process them in a water bath canner for 10 minutes.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Jam
