beach plum jelly recipe
When it comes to homemade preserves, beach plum jelly is a delightful and unique treat that captures the essence of late summer. Beach plums, native to the coastal regions of the Northeastern United States, offer a tart and sweet flavor that translates perfectly into a luscious jelly. If you’re lucky enough to live near a beach plum habitat or can get your hands on these elusive fruits, this recipe will guide you through the steps to create your very own batch of beach plum jelly.
What are Beach Plums?
Beach plums (Prunus maritima) are small, tart fruits that grow on low shrubs along the sandy dunes and coastal areas from Maine to Virginia. These hardy plants thrive in harsh, saline environments where few other fruits can survive. Beach plums ripen from mid-August to mid-September, offering a brief but fruitful window for harvest.
The fruit’s size can vary from that of a large blueberry to a small cherry, and their color ranges from deep purple to a light red. Unlike other plums, beach plums have a distinctly tart flavor, making them perfect for jellies, jams, and sauces.
Why Make Beach Plum Jelly?
Beach plum jelly is not just a delicious spread for your morning toast; it is a way to savor the fleeting season of these unique fruits. Making your own jelly allows you to control the ingredients, avoid preservatives, and enjoy a homemade product that is often superior to store-bought versions. Plus, the process of making jelly can be a rewarding and meditative experience.
Ingredients Needed
To make beach plum jelly, you will need the following ingredients:
- 4 pounds of fresh beach plums
- 1 cup of water
- 7 cups of granulated sugar
- 1 package of powdered pectin (6 ounces)
- 1/4 cup of lemon juice
Additionally, you will need the following equipment:
- Large pot
- Jelly strainer or cheesecloth
- Measuring cups and spoons
- Canning jars with lids and bands
- Canning pot or large stockpot for water bath canning
- Jar lifter and funnel
Step-by-Step Guide to Making Beach Plum Jelly
Step 1: Preparing the Beach Plums
Begin by thoroughly washing the beach plums under running water. Remove any stems and leaves, and discard any damaged or unripe fruit. Place the cleaned beach plums in a large pot and add 1 cup of water.
Step 2: Cooking the Plums
Set the pot over medium heat and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 20-30 minutes, or until the plums are soft and have released their juices. Use a potato masher to help break down the fruit and extract more juice.
Step 3: Straining the Juice
Once the plums are cooked, it’s time to strain the juice. Set up a jelly strainer or line a large colander with several layers of cheesecloth. Place the colander over a large bowl or another pot to catch the juice. Carefully pour the cooked plums into the strainer and let the juice drain for at least an hour, or overnight if possible. Do not press or squeeze the pulp, as this can make the jelly cloudy.
Step 4: Measuring the Juice
Measure the strained juice to ensure you have the right amount. You should have about 5 cups of juice. If you have less, you can add a bit of water to make up the difference, though this may slightly dilute the flavor.
Step 5: Preparing the Canning Equipment
While the juice is straining, prepare your canning equipment. Sterilize the jars, lids, and bands by boiling them in a large pot of water for at least 10 minutes. Keep them hot until you are ready to fill them.
Step 6: Cooking the Jelly
Pour the measured beach plum juice into a large pot. Add the powdered pectin and lemon juice, stirring to combine. Bring the mixture to a full rolling boil over high heat, stirring constantly.
Once the juice is boiling, add the sugar all at once. Stir until the sugar is completely dissolved and the mixture returns to a full rolling boil. Boil for exactly 1 minute, then remove the pot from the heat.
Step 7: Skimming the Foam
Skim off any foam that has formed on the surface of the jelly using a metal spoon. This foam can cause cloudiness in the final product, so it’s best to remove as much as possible.
Step 8: Filling the Jars
Using a ladle and a funnel, carefully fill the hot, sterilized jars with the hot jelly, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the lids on the jars and screw on the bands until they are fingertip-tight.
Step 9: Processing the Jelly
Place the filled jars into a canning pot or large stockpot fitted with a rack. Ensure the jars are covered by at least 1 inch of water. Bring the water to a boil and process the jars for 10 minutes.
After processing, carefully remove the jars from the pot using a jar lifter and place them on a towel to cool. You should hear a popping sound as the jars seal. Once the jars are completely cool, check the seals by pressing down on the center of each lid. If it does not pop back, the jar is sealed. Any jars that did not seal properly should be refrigerated and used first.
Step 10: Storing and Enjoying
Label the jars with the date and store them in a cool, dark place. Properly sealed jars of beach plum jelly can last for up to a year. Once opened, refrigerate and use within a few weeks.
Beach plum jelly is a versatile preserve that can be enjoyed in many ways. Spread it on toast, biscuits, or scones for a delicious breakfast treat. Use it as a glaze for meats, particularly pork or chicken, or incorporate it into baked goods for a unique twist.
Tips for Success
- Choose the Right Plums: For the best flavor, use fully ripe beach plums. Under-ripe plums can be overly tart, while overripe plums may not set properly.
- Accurate Measurements: Proper measurements are crucial in jelly making. Too much or too little pectin, sugar, or juice can affect the final texture and set of the jelly.
- Sterilization: Ensure all your equipment is thoroughly sterilized to prevent any contamination, which can spoil the jelly.
- Temperature Control: Maintaining a full rolling boil is essential for the jelly to set properly. Use a candy thermometer if necessary to monitor the temperature.