Pottawattamie Jelly

My friends, Clytie and Spence, have a long-standing tradition: During the summer when wild pottawattamie plums are ripe, they pick enough to make a hundred or more 1/2 pints of beautiful, clear, red jelly. During their annual performance of the Nutcracker in December, the jellies are sold as a fund-raiser to help replace the cost of costumes. Well, Madelyn and I were lucky enough to be recipients of this incredible treat. We ate it drizzled over home-made bread pudding and Clytie sent us on our way with our own jars and one for Mom.

Spence told us the Pottawattamie Indians showed the early saints where the shrubs grew wild in Iowa when the saints stopped in Winter Quarters on their trek west. In the spring they took dried root stock with them to the Salt Lake Valley and planted them along the irrigation ditch banks. Over the years as the Salt Lake Valley and beyond has expanded, the bushes are becoming harder and harder to find. In fact, I didn't find much of anything on the internet that was recent either. But in 1922 U.P. Hedrick wrote the Cyclopedia of Hardy Fruits, Macmillan Co. (En must have come later). The horticultural name is P. Munsoniana and Hedrick said, "This variety is possibly of greater cultural value than any other of its species. The fruit is of high quality, the texture is especially pleasing in eating...and it keeps and ships very well...munsoniana plums grow without danger of winter injury to tree or bud as far north as the forty-fourth parallel." Hmmm. Suddenly I'm back in Idaho perusing our encyclopedias of gardening and planning the next year's garden... Anyway, I had never heard of Pottawattamie plums until recently. They don't appear to be cultivated as a crop commercially, but maybe one of the newer organic farms might take an interest. I hope the saplings can be ordered from certain plant nurseries but I've had no luck in finding them yet. But press on I will! The jelly tastes divine--tart and sweet at the same time, and the finished product is the most beautiful jewel red color, almost too lovely to eat.