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Ingredients
- 1 3/4 c. Mayapple juice, strained
- 1/8 c. Lemon juice
- 3 1/2 c. Sugar
- 3 ounce Liquid fruit pectin
Directions
- 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.
- 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.
- 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.
- Yield: Four small glasses of pale amber jelly with an almost tropical flavor.
- Serve mayapple jelly on warm breads or possibly for a dessert with cream cheese and soda crackers.
- 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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