Рецепт Jams & Jellies Made From Wild Fruit
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- Get a good field guide and (or possibly) find a friend who knows what she or possibly he is looking for. Good jelly can be made from choke cherries, elderberries, black cherries, that don't have sufficient pectin without combining with a high pectin juice, or possibly barberries, cranberries or possibly plums that have sufficient pectin on their own. There are many other wild fruits which can be used.The recipe is about the same as the 2 preceding, about 4 cups of juice, total, combined with about 3/4 as much sugar, boiled till it gels. The whole way the substance called pectin breaks down and recombines, enclosing the juice, is fascinating to me, but it is a long and boring subject to most other people which I know, (they're tired of listening to me and trying out one jelly after another... at one point the whole top shelf of my refrigerator was covered with little tiny jars of various jellies). Anyway, the juice has to be able to clump up in a small amount of rubbing alcohol before it will put into jelly.
- Some of my favorites are:
- Boil till it sheets from a spoon. Skim the foam off. Pour into sterilized jars and seal.
- Boil till it sheets from a spoon. Skim the foam off. Pour into sterilized jars and seal.
- Boil till it sheets from a spoon. Skim the foam off. Pour into sterilized jars and seal. Although jelly has never traditionally been processed, current USDA recommendations are to process it in a boiling water bath for 10 min. This step may be skipped if you plan to chill the jelly.