This recipe did not set up. I didn't add any sure jell and a year later I still have Sand Hill Plum SYRUP. Use pectin.

You must cook it a long, long time. I also used the cold plate method--chill a china plate in the freezer and when you think it is ready dip a spoon in the hot mixture and dap it on the cold plate. If it sets, it is ready. If you have syrup, reprocess it and cook it longer. It will set up, but is a soft, jam type set.

I am so excited - as a first-time sand plum jelly maker this recipe was really helpful. I did add pectin, since I'm a novice. I got 11 half-pint jars out of 2 quarts of sand plums (8 cups of liquid) and I only filtered it once so there is a bit of fine pulp. It jelled and the jars sealed and it is beautiful. Tastes great, too! (This was my first time making jelly of any sort, so thank you so much for the helpful recipe!)

This is my husband's favorite jelly. And, I've experienced the heartbreak of it not setting up, even though it's supposed to have enough pectin. I have successfully used Pomona's Universal Pectin. It has an indefinite shelf life, and does not need sweetener to set up; the pectin reacts with calcium water, which comes in powder form in a separate packet with the pectin you purchase, and so therefore you can successfully use a much smaller amt. of sugar and other types of sweeteners too -- like agave, stevia, etc. A great boon for those who must watch their sugar intake.

I used this recipe exactly as it states and mine set up perfectly.

Thank you for sharing your recipe! I lived around the Pratt area as a young child and remember picking the sand plums with my mom and making the best jelly! I live in eastern Kansas now and found some wild sand plums and made your recipe! Tastes just like I remember from 45 years ago! Thank you!!!!

I love picking the wild plums almost as much as I like eating this kind of jelly. In my area, we only get an optimal harvest about once every three years. The secret to getting it to set up without adding pectin is to include about 10% of green plums with your ripe, reddish-purple plums. The green plums are much higher in pectin content, while the ripe ones are necessary for flavor and that rich, translucent-red color.

If your jelly didn't set-up, you may have used to many ripe plumbs. You need to have about equally ripe and almost ripe plumbs.

Attention for anyone having trouble setting: Wild plums are low acid, so you will need to add 1/4 cup of lemon juice (or equivalent acid) for the jam to set. I'm just finishing up a 35 (8 oz.) jar batch of wild plum (prunus americana) jam and the first 10 jars are syrup but the rest, with 1/4 lemon juice added turned out phenomenal. My recipe is below:

4 cups wild plums
4.5 cups sugar
1 package sure-jell pectin
1/2 cup water (from the initial plum cooking)
1/4 cup lemon juice

Put the wild plums into a sauce pan and fill with water until covered. Cook until most or all of the plums have split open. Save 1/2 cup of this plum water. Put the plums through a food mill (I used the Oxo brand food mill). Place plum puree into saucepan. Add pectin, 1/2 cup plum water, and 1/4 cup lemon juice. Stir constantly. Bring to rolling boil. Add 4.5 cups of sugar. Stir constantly. Bring to rolling boil for 1 minute. Remove from heat and place immediately in jars. Use your own canning process. Enjoy.

What I want to know is why the pulp is removed. I always use the pulp.. more like preserves I suppose and it is wonderful. What am I missing?

Your are missing the name.. Jelly.. You are making Jam. And yeah it is great! 😊️

I always smash the fruit through a colander, use all the pulp. So good!