Now that Kansas has an official state fruit, try Wichita Eagle editor Michael Roehrman’s recipe for sand plum jelly.
Sand Plum Jelly
About 5 lbs. sand plums
1 cup water
8 cups sugar
1 box Sure-Jell pectin
Stem and thoroughly wash the plums. Place in a heavy bottomed pot and add water. Bring to a boil and let simmer 10 minutes, or until all fruit has popped. Ladle juice and fruit into a jelly bag or a colander lined with cheesecloth set atop another container and let juice run through. Do not press against the pulp or you could end up with cloudy jelly.
Measure 6 cups of juice. You can add a little water to reach 6 cups, but it will dilute the flavor some. Pour into a heavy bottomed pot. Stir in Sure-Jell. Bring mixture to a rolling boil, add sugar and return to rolling boil. Boil exactly one minute.
Ladle jelly into sterilized jars and skim off foam, leaving ¼ inch of headspace. Attach jar rings and lids and then process in a boiling water bath for 15 minutes.