1 3/4 cup mayapple juice, strained
1/8 cup lemon juice
3 1/2 cup sugar
3 oz liquid fruit pectin
A Recipe for
Mayapple Jelly
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. |
| a nation taste-blind. M.F.K. Fisher |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
This Recipe for Mayapple Jelly is one of thousands in the Recipes-to-go Fruit Cookbook.
Eat little, sleep sound. |
| Iranian Proverb |
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In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. |
| a nation taste-blind. M.F.K. Fisher |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
This is a recipe for Mayapple Jelly from the recipe cookbook of Recipes-to-go (Fruit)
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
Food Tip |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
Food is an important part of a balanced diet. |
| Anonymous |
Wash ripe mayapples, cut away the stem and blossom ends, and any waste
parts. 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.
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 with an almost tropical
flavor.
Serve mayapple jelly on hot breads or 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 hot water bath instead.
From _The Wild Flavor_ by Marilyn Kluger. Los Angeles: Jeremy P.
Tarcher, Inc., 1984. Pg. 245. ISBN 0-87477-338-5. Electronic format
by Cathy Harned.
Serves: 1
Mayapple Jelly Recipe brought to you by Recipes To-Go