What an amazing year for beachplums. Even if you don't know about beachplums, chances are, you've heard someone talking about them recently. These tart little gems pop out right around labor day and tend to be prolific in cycles. Last year there was nary a plum to be found. This year, millions of them. Their earthy, plummy, tartness lends itself to great chutneys, jams and jellies. The recipe handed down to me through generations of bonac grandmas is a dense well-strained jelly, producing a jewel-like clarity and kicky tartness. Packed with vitamin A and C, antioxidants and minerals, and arguably, a little bit of magic, a batch of beachplum jelly is definitely worth the effort.
First, find the beachplums...
There are so many places to find beachplums in the Hamptons. Try Sammy's Beach, Lazy Point or Maidstone bay. I can't ethically say much more than that, but if the intent is genuine and the season is generous you will find them.
Collect a few pails of them, watching out for poison ivy and briar patches along the way.
Second, prep your fruit...
Fill your sink with fresh water and remove sticks, leaves and squishy fruit from your bounty. Don't worry about each and every stem, remember you are straining pits and skins anyway.
Third, pull out your juice...
Fill pots with fruit, add just a little water to keep them from sticking (this keeps the jelly dense and flavorful) and simmer constantly, smashing with a potato masher until the liquid is burgandy dark, the pits are separated and the flesh appears weak and orangey. Cool and strain through cheesecloth placed in a colander over big glass bowls. Squish all the remaining juice out, then strain through cheesecloth again (this ensures the most jewel-like jelly possible)
Fourth, make the jelly...
Pour all of your juice into large pots, measuring as you go. Add 1 cup of sugar for every cup of juice. Stir well and bring to a rolling boil (watch closely to prevent a boilover, contant stirring is recommended, I learned this the hard way) When boiling, add 2 packets of Certo for every 5 cups of juice, and continue to boil until the liquid coats a metal spoon thickly.
Fifth, jar your jelly...
Pour the hot jelly into sterile mason jars (sterilize in boiling water according to jar directions) cap tightly, turn upside down for 5 minutes. Turn back over and cool. You should hear the lids pop with suction over the next 24 hours which ensures a tight seal. Any jars that dont pop should be refrigerated as soon as they jell and should be used first. The others will keep for about a year safely.
Now you have the most coveted treats in town and everyone is suddenly your best friend. Enjoy the popularity. You deserve it.
