The delicious fruit of the Beach Plum can be used in a variety of food products. The fruit has been collected from the wild for the production of jellies, wines, and preserves since colonial times.

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Beach Plum Jelly
Add one pound washed, ripe fruit to a large pot. Crush or prick with a fork. Add enough water to just cover the fruit, but the fruit should not float (approximately 8 cups of water).

Cook over a low heat and then bring to a moderate boil for 15 to 20 minutes, until the fruit is soft and losing its color.

Strain through one thickness of moistened cheesecloth or jelly bag.

Return the strained pulp to the pot, add another 8 cups of water, and boil for about 10 minutes. Skim of any froth that forms.

Strain again and save the juice. Mix the pulp and the juice, and concentrate by passing through four thicknesses of cheesecloth. Then add 6 cups of sugar and 2 ounces pectin and bring to boil again. Boil mixture 10-20 minutes. The mixture should thicken and is ready once it is thick enough so that two large drops forming on the back of a spoon meld or gel into one. Pour mixture into sterilized glass containers. Yield is about 18 ounces of jelly for every pound of fruit.

Beach Plum Jam
5 cups beach plums; use purple, red and a few green plums mixed for the high pectin content.

5 cups sugar

1 and one half packages pectin (dry or liquid)

1. Sterilize jars and lids in boiling water.

2. Lightly chop pitted plums (with skins) in food processor.

3. Put chopped plums and sugar in a large pot. Simmer, stirring occasionally, for about 15 minutes.

4. Using a candy thermometer, bring temperature up to 200 degrees- then add 1 and a half packages of pectin. Bring to boiling for 2 minutes. Remove from heat. Pour into sterilized jars.

6. Seal, and boil in hot bath for 10 minutes.

Beach Plum Cobbler

4 pounds beach plums, halved, pitted

1 cup sugar

2 � tablespoons cornstarch

1 tsp. vanilla extract


2 cups all-purpose flour

5 tablespoons sugar, divided

1 tablespoon baking powder

� tsp. ground cinnamon, divided

� cup (1 stick) chilled unsalted butter, cut into � inch cubes

� cup plus 2 tablespoons whipping cream

1 large egg

Vanilla ice cream

For filling: Preheat oven to 400F. Toss plum, sugar, cornstarch and vanilla in large bowl to coat. Transfer to a 13x9x2 inch glass baking dish. Bake until thick and bubbling at the edges, about 30 minutes.

For biscuits: Whisk flour, 3 tbsp.sugar, baking powder, salt and � tsp. cinnamon in large bowl to blend. Add butter in with fingertips until coarse meal forms. Whisk � c. whipping cream and egg in small bowl to blend. Stir cream mixture into flour mixture just until blended. Gently knead in bowl until dough comes together, about 5 minutes.

Remove beach plums from oven and stir gently. Break off golf ball size pieces of dough and arrange over hot plum mixture, spacing apart. Brush dough with remaining 2 tbsp. Cream. Mix remaining 2 tbsp sugar and � tsp. cinnamon in small bowl. Sprinkle over dough.

Bake cobbler until fruit is bubbling, biscuits are browned and tester inserted into center of biscuits comes out clean, about 30 minutes. Cool slightly. Serve hot or warm with vanilla ice cream.

8 servings

Adapted from Bon Appetit- August 2004 �Plum Cobbler with Cinnamon Biscuits�

Beach Plum Cordial
4 cups ripe beach plums, washed

2 � cups sugar

1 fifth of vodka or rum

Place all ingredients into a sterilized glass gallon jug. Shake well every morning and night for 2 weeks. Put away in a cool place for 2 months. Strain carefully through cheesecloth.

Beach Plum Vinaigrette Dressing
5 Tsp beach plum jelly or jam

1/4 cup Champagne vinegar or white wine vinegar

1 Tsp Dijon-style mustart

1 Cup Canola oil

1 Tablespoon chopped shallots

Salt and freshly ground pepper to taste

In blender or food processor, pulse the preserves, vinegar and mustard until smooth. Continue pulsing and add the oil until incorporated. Add shallots, salt and pepper; pulse briefly. Refrigerate in a bottle.