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Jellies and Jams

 

Mayhaw Jelly

 

    Ingredients

     

  • 3 pounds mayhaws
  • 4 cups water
  • 1 box Sure Jell
  • 5-1/2 cups sugar

Directions

To ripe berries, add four cups water. Bring to boil and simmer, covered, 10 minutes. Strain through cloth bag, squeezing out juice. Mix Sure Jell with juice in a 6-8 quart saucepan. Bring quickly to a hard boil, stirring occasionally. Add sugar all at once. Cook and stir. When mixture returns to full rolling boil, cook and stir one minute more. Remove from heat, skim off foam, pour in jars and seal.

 

Strawberry Jam

 

    Ingredients

     

  • 4 cups (abt 2 qts) fresh strawberries, crushed
  • 2 cups sugar
  • Pinch of salt
  • 1-1/3 cups white Karo syrup

Directions

Mix together, quickly bring to a boil and cook for about 30 or 40 minutes, or until jam sheets from a metal spoon. Stir often. Keep foam skimmed as it comes to the top. Pour into hot sterilized jars. Seat at once.

Yield: 4-1/2 pints

 

Blueberry Jam

 

    Ingredients

     

  • 4 cups blueberries, crushed
  • 2 tbsps lemon juice
  • 1-3/4 oz. pkg. dry pectin
  • 7 cups sugar

Directions

Wash blueberries and crush. Add lemon juice. Follow recipe on box for adding dry pectin and then cook 1 minute at rolling boil after sugar is added. Pour into jars and process in hot water bath for 10 minutes.

Yield: 5-6 (8 oz) jars.

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Changes last made on: Tue Jul 22, 2009