May Apple recipes
04-27-2016, 05:13 AM
#1
Nontypical Buck
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Join Date: Dec 2005
Location: MICHIGAN
Posts: 2,568
May Apple recipes
WARNING: DO NOT CONSUME WHEN PREGNANT.
May Apple Preserves.
Simmer two quarts of May apples (with stems and blossom ends removed) in one cup of water until the fruit is soft. Then pour the mass directly into a colander and press the pulp through into a container, leaving the skins and seeds behind. Add one box of Sure-Jell for every four cups of cooked fruit, and bring the mixture to a boil. Finally, add five cups of sugar, bring to a hard boil, and — after one minute — pour the finished preserves into sterile jars and seal with paraffin or canning lids.
(If you choose to use low-methoxyl pectin for this recipe instead of Sure-Jell, you can substitute approximately 2 1/2 to 3 cups of honey for the sugar . . . or the spread simply can be jelled without additional sweetener. Remember, though, that preserves made in this way must be "put up" in sterile jars with conventional canning lids. A simple paraffin seal is not adequate to prevent bacterial growth in low-sugar foods.)
Mayapple Jelly
1 3/4 cups Mayapple juice; strained
3 1/2 cups sugar
1/8 cup lemon juice
3 oz liquid fruit pectin or one dry packet
Wash ripe mayapples, cut away the stem and blossom ends, and any waste parts. REMOVE SEEDS. Cut the fruit into pieces and place in a large kettle with water to cover. Bring to a boil, then simmer until mayapples are tender, mashing during cooking. Strain the juice through a cheesecloth or let it drip through a jelly bag. To the strained mayapple juice, add lemon juice and sugar. Bring the mixture to a boil, stirring constantly, then stir in pectin. Again bring to a boil, stirring constantly, and boil hard until the jelly stage is reached. Remove jelly from heat, skim, and pour into hot, sterilized jelly glasses. Seal at once with hot paraffin or lid in hot bath. Double the recipe if you have plenty of mayapple juice. The amount used in this recipe is the yield of about 2 cups of sliced mayapples simmered in 3 cups of water. Yield: Four small glasses of pale amber jelly
Al
May Apple Preserves.
Simmer two quarts of May apples (with stems and blossom ends removed) in one cup of water until the fruit is soft. Then pour the mass directly into a colander and press the pulp through into a container, leaving the skins and seeds behind. Add one box of Sure-Jell for every four cups of cooked fruit, and bring the mixture to a boil. Finally, add five cups of sugar, bring to a hard boil, and — after one minute — pour the finished preserves into sterile jars and seal with paraffin or canning lids.
(If you choose to use low-methoxyl pectin for this recipe instead of Sure-Jell, you can substitute approximately 2 1/2 to 3 cups of honey for the sugar . . . or the spread simply can be jelled without additional sweetener. Remember, though, that preserves made in this way must be "put up" in sterile jars with conventional canning lids. A simple paraffin seal is not adequate to prevent bacterial growth in low-sugar foods.)
Mayapple Jelly
1 3/4 cups Mayapple juice; strained
3 1/2 cups sugar
1/8 cup lemon juice
3 oz liquid fruit pectin or one dry packet
Wash ripe mayapples, cut away the stem and blossom ends, and any waste parts. REMOVE SEEDS. Cut the fruit into pieces and place in a large kettle with water to cover. Bring to a boil, then simmer until mayapples are tender, mashing during cooking. Strain the juice through a cheesecloth or let it drip through a jelly bag. To the strained mayapple juice, add lemon juice and sugar. Bring the mixture to a boil, stirring constantly, then stir in pectin. Again bring to a boil, stirring constantly, and boil hard until the jelly stage is reached. Remove jelly from heat, skim, and pour into hot, sterilized jelly glasses. Seal at once with hot paraffin or lid in hot bath. Double the recipe if you have plenty of mayapple juice. The amount used in this recipe is the yield of about 2 cups of sliced mayapples simmered in 3 cups of water. Yield: Four small glasses of pale amber jelly
Al
