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Ингредиенты

  • 1 3/4 c. Mayapple juice, strained
  • 1/8 c. Lemon juice
  • 3 1/2 c. Sugar
  • 3 ounce Liquid fruit pectin

Инструкции

  1. Wash ripe mayapples, cut away the stem and blossom ends, and any waste parts. Cut the fruit into pcs and place in a large kettle with water to cover. Bring to a boil, then simmer till mayapples are tender, mashing during cooking. Strain the juice through a cheesecloth or possibly let it drip through a jelly bag.
  2. To the strained mayapple juice, add in lemon juice and sugar. Bring the mix to a boil, stirring constantly, then stir in pectin. Again bring to a boil, stirring constantly, and boil hard till the jelly stage is reached. Remove jelly from heat, skim, and pour into warm, sterilized jelly glasses. Seal at once with warm paraffin.
  3. Double the recipe if you have plenty of mayapple juice. The amount used in this recipe is the yield of about 2 c. of sliced mayapples simmered in 3 c. of water.
  4. Yield: Four small glasses of pale amber jelly with an almost tropical flavor.
  5. Serve mayapple jelly on warm breads or possibly for a dessert with cream cheese and soda crackers.
  6. Note: While the author says to seal the jars with paraffin, I think this method is no longer recommended by canning experts, and I'd process in a warm water bath instead.
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