Mayhaw Or Plum Jelly Recipe

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Mayhaw Or Plum Jelly Ingredients

WALDINE VAN GEFFEN VGHC42A

4 cup mayhaw or plum juice or juice and p, ulp
1 box mrs. wages lite home- jell frui, t pectin
18 to 20 pks of equal, or
12 package sweet 'n low

A Recipe for
Mayhaw Or Plum Jelly

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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The poets have been mysteriously silent on the subject of cheese.
G.K. Chesterton

Mayhaw Or Plum Jelly

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”
Madeleine L'Engle (1918--) American author.

Mayhaw Or Plum Jelly Directions

Measure juice into large saucepan. Stir in pectin and let sit about 10
minutes. Place over high heat and stir until mixture comes to a full
rolling boil that cannot be stirred down. Boil for 1-1/2 to 2 minutes.
Remove from heat; add sweetener to taste and stir for 2 minutes to mix
thoroughly.Skim off foam with a metal spoon. Pour into hot sterilized,
jars, leaving 1/4" headspace. Wipe threads and jar rimi clean with a
damp towel. Seal with new lids prepared according manufacturer's
instructions. Process in boiling water bath for 10 minutes or store
in refrigerator. Source: The Advocate, BTLA.

Serves: 1

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Mayhaw Or Plum Jelly Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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