Before my husband I knew nothing of hog plums. I knew plenty of making jelly and jam from my mother though! Chez is well known for her salsa, with varying levels of spice, jellies, and pickled okra. My mother has canned food since as far back as I can remember. People paid her money for her canned goods when I was little. They received them for gifts at Christmas if she had an abundant crop. My father even requested the salsa AFTER their divorce. That’s saying something!
I remember assisting her but mostly remember a HOT kitchen and lots of “watch out” and “be careful.” Oh and waiting for the lids to pop. That’s fun.
Shortly after I met Nick, his grandfather had a bumper crop of okra, which we canned together. After we dated a time, his mom let me wear his Granny’s apron and we spent the day making peach jam together in her kitchen.
You get where I’m going right? You can’t can alone and you wouldn’t want to. It’s a good experience with those you love.
Now hog plums are native to my husband’s hometown. They are sometimes called Chickasaw Plums and they’re as tart as can be. Warheads have nothing on these tart, almost bitter, ruby red berries. You add A LOT of sugar to make this jelly. It’s not healthy and not for diabetics but it’s very good on warm toast, biscuits, or a peanut butter and jelly.
I will tell you now this is labor intensive. Canning is a task. Then you’re rewarded with the fruits of your labor and it’s like, YES!!!!!
Hog Plum Jelly
- Two boxes of Sure Jell (I’m known to buy off brand items but not in the case of canning)
- Jars, waxed lids, and rings
- A good funnel
- Jar lifter (or kitchen tongs with a rubber end)
- Two big boiling pots
- Strainer with small holes and potato masher
Theses as are all the items you’ll need to can. Obviously you’ll need the items below to make jelly!
- 6 cups white granulated sugar
- 5.5 cups of hog plum juice or your selected fruit of choice (Read step 2 to understand how to get your juice or fruit)
- You’ll need to boil your jars and rings. Get a pot boiling and plop ’em in. They stay there HOT while you work.
- In a small side pots put your lids on low to warm them.
- Hog plums must be boiled until soft, then mashed and strained, to be peeled and deseeded for juice. If you’re using another fruit (such as peach), just be sure you have it peeled without seeds and chopped finely.
- Boil your fruit juice (what’s left after you mashed and strained your boiled fruit) until it’s a rolling boil. Stir constantly. (Rolling means a serious boil. If you can take it of the stove and it continues to boil then it’s a rolling boil. Anything less is a felony in jelly making.)
- Now that your fruit juice is a rolling boil (or your other fruit pulp is a rolling boil), add your six cups of sugar and stir continuously. Don’t stop stirring until it is back at a rolling boil.
- This is a time where everything seems frantic. You will remove a hot jar and a ring from the pot. Ladle the hot fruit syrup inside and wipe the rim. Wiping is important to make sure the rings seal.
- Then top with a warm lid and your ring. Set aside. Continue until all fruit syrup is gone!
- Now your jelly needs to cool and lids need to pop. You’ll hear them pop when they’re done.
- Success!
Now, let me just say we made this recipe using Nick’s aunt, brother, and mother got help, my mother by text for help, and the Sure Jell box recipe for plum jelly. You’re safe to follow most of any their recipes to get jelly success.
Boil & Bake 