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Mayapple Jelly

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      Title: MAYAPPLE JELLY
 Categories: Canning, Fruits, Harned 1994, Jam/jelly, Wild foods
      Yield: 1 Batch
 
  1 3/4 c  Mayapple juice; strained
    1/8 c  Lemon juice
  3 1/2 c  Sugar
      3 oz Liquid fruit pectin
 
  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.
 
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