Sand Plum Jelly, By AMERICAN YEOMAN

PING! PING! PING!……What a wonderful sound! No, that’s not several M1 Garands ejecting clips at the same time- (which is also a wonderful sound)- but the sound of canning jar lids sealing. Growing and preserving your home-grown food or in this case what nature has provided is a critical skill for the independent American. Starvation has been man’s constant companion during our time on Earth, never far away, always lurking, and even in times of plenty, certainly part of our hardwired consciousness. Food has long been and is currently being used as a weapon, tens of millions of dead Chinese and Ukrainians testify as to its effectiveness. Few things put a mind at ease more than a well-stocked pantry and knowing that you can produce and preserve your own food as needed.
I am a simple man. There are few things I like better than simple food- a sandwich, a good bowl of chili or stew, a pork chop, bacon and eggs…… The humble peanut butter and jelly sandwich, much despised these days and seen as borderline child abuse in our modern era is a comfort food to me. I’m a Jif man, crunchy, and we always have at least a dozen jars of it in our food stores. Peanut butter offers decent nutrition, is easy to prepare, is widely available, fairly inexpensive and stores well for a long time– But that’s not what this article is about. Whether store bought or homemade (Why would you not?) jelly or jam is a critical part of the PB and J equation. My wife makes an absolutely divine Triple Berry Jam- Strawberry, Raspberry and Blackberry, that forms the backbone of our stores in this area. My favorite jelly or jam however is the deep red, wild sand plum version. The biggest problem with it is that yields of wild plums are so variable due to moisture and heat. Some years, like this one, the plum bushes are overloaded with fruit and in other years they do well just to live to next season. Birds and other wildlife will compete with you for the bounty and of course, beware of snakes while picking.
The plums are red to orange in color when ripe and about the size of a thumbnail most places. The plums contain a small pit, which of course helps propagate the bushes. The fruit ranges from sweet to tart in flavor though normally more on the tart side. The process of turning the fruit into jam or jelly is the same as with most fruits and berries- extract juice or smash fruit into pulp, add pectin and sugar, heat, place in jars and water bath process.
From the time I remove the plums from the freezer to the above mentioned Ping!, takes about an hour of preparation and work- though this can vary wildly quite honestly….. The first batch of jelly I made this year, was a disaster. I hadn’t made any jelly in several years- that whole moisture/weather thing had denied us much in the way of plums recently. Like most things in life, the more you do it, the better you get and making jelly is no different, the second batch came off with about 800% less cursing and many fewer pots, pans, spoons etc…being used. Wife still thinks I destroyed her kitchen in the process but the results speak for themselves-
Maybe you don’t have wild plums- but nature provides many other possibilities- cactus fruit, muscadines, blackberries or blueberries and there is always your garden produce or even farmers market finds. The plums I used for this project were given to me by friends, the weather conspired against me this year in getting out much and I’m grateful for the gift! Look around, you might be surprised how many “abandoned” fruit trees there are in your neighborhood….a knock on a door- and maybe a jar or two of the end product, will often get you all the fruit you can pick. The important thing is that you are putting away food AND that you are learning the process now when the cost of failure is some of your time and a few dollars in produce. A simple, deep pot, some canning jars and lids, a heat source and a $10 accessory pack from Walmart and you can start to put food away. Peace of mind in a jar.

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About the Author: NC Scout

NC Scout is the nom de guerre of a former Infantry Scout and Sergeant in one of the Army’s best Reconnaissance Units. He has combat tours in both Iraq and Afghanistan. He teaches a series of courses focusing on small unit skills rarely if ever taught anywhere else in the prepping and survival field, including his RTO Course which focuses on small unit communications. In his free time he is an avid hunter, bushcrafter, writer, long range shooter, prepper, amateur radio operator and Libertarian activist. He can be contacted at [email protected] or via his blog at brushbeater.wordpress.com .

5 Comments

  1. Jon August 12, 2021 at 09:53

    Yes sir! It’s that time of year in our neck of the woods. Early harvest from our gardens and orchard is sold at the farmers market. Now is the time where we skip selling produce and shift our efforts to putting food by for the winter.
    Preserving food is a great team building activity! Get to know your neighbors. Learn together, build together.
    Jams and jellies are super easy to make and put up. Low initial investment in equipment, so there’s no barrier to entry. It’s even better when neighbors get together for an afternoon canning bee! Nothing brings folks together like food!
    Pressure canning low acid food requires a bit more equipment but it’s easy enough to do once you get over your initial fears. And it is fear that keeps most folks from growing and preserving their own food. It’s possible that those fears might be deliberately stoked by some who have nefarious motives?
    Food security is real security. Everyone should have a little garden even on the smallest suburban lot. You’ll struggle and learn and get better. The satisfaction is in overcoming difficulty and mastering a new skill. And of course the joy of food made just as you like it.
    Before buying another budget rifle, pack, or other toys a prudent fellow might learn how to grow and preserve food. An All American pressure canner isn’t cheap, but it costs less than a day at the range. The skill you build learning to operate it is invaluable.
    Thanks for a timely post! Great encouragement for everyone to learn new skills that make life better.
    Now I’ve got to get busy canning cucumbers and squash!

  2. Terminatrix August 12, 2021 at 12:52

    This will be my first year making rose jam. Flowers are easy to grow and the edible petals make excellent jam too. Panzys, also pink carnations. I grew a group of Calendulas for tea. Calendulas are said to be cancer and illness preventative. Its my crop that no one knows are food they can steal.

    • American Yeoman August 12, 2021 at 14:37

      EXACTLY! I am a Huge fan of edible landscaping- bushes, shrubs, trees, flowers etc…. Entire cultures have lived on tree crops for example- not something most modern people think of as “food”. The acorn was so important as a food staple to natives in parts of California that there are documented WARS fought over the best stands of acorn producing trees!

      • Terminatrix August 12, 2021 at 21:13

        You might like this video..or you may know the same story with the American Chestnut trees that where here during the dinosaurs when-“a mysterious virus was accidentally brought in from China” just happened to spread to the trees in NYC and destroyed the main food and agricultural crop of the Appalachian’s. Believe that story? Another China accident.
        Its pretty amazing they are still alive under the ground trying to grow that they may rise up again one day…
        https://www.youtube.com/watch?v=-xgbedXnbfw

  3. PoliticalFleaBites August 21, 2021 at 15:49

    A friend gave us two five gallon buckets of wild honey harvested from the attic of a house that was being demolished. Now we have many quarts of nature’s best food and wound treatment. It’s valuable for bartering in a non-money economy.

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