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 wild plums grow across the Great Plains and have a wonderfully complex, spicy-sweet flavor that lands somewhere between an apricot and a tart cherry.
Sand plums ripen in the heat of summer, usually from June through early August depending on where you live and how the year’s weather has run. That makes early and midsummer the time to gather them and turn them into jam. I look forward to sand plum season every year, not only because I adore anything plum, but because these humble little fruits make one of my absolute favorite spreads. The flavor is reminiscent of apricot or peach, 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, how to get a good set without store-bought pectin, and step-by-step jar sterilization. Whether you’re new to canning or an old pro, you’ll find this easy jam recipe rewarding and delicious. Let’s get started!
Key Takeaways
All About Sand Plums
Sand plums are a wild fruit that grows predominantly in prairie states like Oklahoma, Kansas, Nebraska, the Dakotas, and into Texas. They thrive in sandy soils and along the edges of streams, rivers, and roadsides, where they form dense thickets. The bushes produce abundant small plums that ripen through the summer.
Sand plums go by several common names, including sandhill plums and Chickasaw plums (the botanical name is Prunus angustifolia). In fact, the sandhill plum was named the official state fruit of Kansas in 2022. No matter what you call them, these petite plums pack a tasty punch!
When fully ripe, sand plums turn from yellow-green to red or reddish-purple. They tend to be around half an inch to an inch in diameter, with smooth, thin skins and a single large pit. The flesh is soft, juicy, and sweet-tart.
While not as commonly cultivated as the plums you find in grocery stores, you can forage wild sand plums yourself in summer. Just make sure you have permission if you’re picking on private property. State parks, public land, and roadside thickets may also yield fruit, so always confirm foraging is allowed where you are.
Once you discover a good sand plum spot, mark it on your calendar to revisit the following year. As long as weather and water conditions cooperate, sand plum bushes reliably produce fruit season after season. With development encroaching on many wild habitats, it makes me cherish these 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 do this prep soon after picking, while the fruits are still firm.
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 of each plum. Compost any leaves or stems you remove. Then slice the plums in half and pop out the pits. I save a few pits to try propagating new sand plum bushes!
Once prepped, use the sand plums right away for the best flavor and set, or store them covered in the fridge for two to three days before using. The cut fruit also freezes well for longer storage.
Why Make Sand Plum Jam?
With their rich flavor, sand plums lend themselves perfectly to jam making. Paired with sugar and a little lemon, they transform into a decadently thick, spoonable spread. Unlike runny uncooked plum sauce, jam sets to a smooth, sliceable texture thanks to the fruit’s natural pectin and an extended cooking time.
The classic pairing of tangy citrus and sweet stone fruit makes sand plum jam a crowd-pleaser. We love it on biscuits and toast, swirled into yogurt or oatmeal, spooned into thumbprint cookies, or just eaten by the spoonful!
Making your own jam lets you control the ingredients. Store-bought versions often contain preservatives and artificial flavors or colors. My homemade sand plum jam uses just fruit, sugar, water, and lemon juice, and the simplicity lets the natural flavor shine.
And by canning the jam in sterilized jars, the finished product stays shelf-stable for up to a year. Just store your jars of sand plum goodness in a cool, dark place until you’re ready to savor them.
Sand plum season is fleeting, so preserving the harvest as jam lets you enjoy summer’s bounty all year long. So grab your canning pot and slotted spoon — sand plum jam season awaits!
Getting a Good Set Without Added Pectin
Sand plums are naturally high in pectin, which is why this recipe doesn’t call for a box of it. A couple of simple tricks help the jam set reliably:
- Include a few slightly underripe plums. Underripe fruit has more pectin than fully ripe fruit and helps the jam firm up.
- The lemon juice is not just for flavor. Its acidity helps activate the fruit’s natural pectin.
- Cook to the gel point. Bring the jam to 220°F on a candy thermometer, or use the cold-plate test: chill a small plate in the freezer, spoon on a little jam, wait 30 seconds, then push it with your finger. If it wrinkles, it is set. If it is still runny, keep cooking and test again.
If your jam ends up thinner than you’d like, it still makes a wonderful syrup for pancakes, ice cream, or cocktails, so nothing goes to waste. When the plums run out, move on to blackberry jam with pectin. New to putting up jars? Start with water bath canning for beginners.
Print Sand Plum Jam Recipe
A small-batch sand plum jam made with just fruit, sugar, water, and lemon juice — naturally high in pectin, so it sets beautifully without any store-bought pectin.
- Total Time: 90 minutes
- Yield: 4 half-pint jars 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
Frequently Asked Questions About Sand Plum Jam
When are sand plums in season?
Sand plums ripen in summer, generally from June through early August across the Great Plains. The exact timing shifts year to year with the weather, so start checking your local thickets in early summer.
What do sand plums taste like?
They have a spicy-sweet, complex flavor, similar to apricot or peach but with a tart, cherry-like edge that makes the jam especially good.
Do I need to add pectin to sand plum jam?
No. Sand plums are naturally high in pectin, so the jam sets with just fruit, sugar, water, and lemon juice. Including a few slightly underripe plums and cooking to 220°F helps it set firmly.
Why didn’t my jam set?
The most common causes are undercooking or using only very ripe fruit. Cook the jam to the gel point (220°F or a passing cold-plate test), and add a few underripe plums and the lemon juice, which supply extra pectin and acid.
Can I make sand plum jam without canning it?
Yes. Skip the water-bath step and store the finished jam in the refrigerator for up to three weeks, or freeze it for several months.
Where can I find sand plums if I don’t forage?
Look for them at farmers markets and roadside stands in the Great Plains during summer, or ask around locally. Always get permission before foraging on private land.
