PALM FRUIT JELLY
Brenda Litzke
4 Cups Fruit
6 Cups Water
Bring to a boil and simmer for 30 minutes.
Collect juice as it drains through a colander, then strain juice two or three times through several thicknesses of damp cheesecloth.
Let sit in refrigerator overnight because it will still contain lots of solids.
The next day, pour off juice, leaving residue in bottom of container, and strain juice again.
The juice may never be perfectly clear.
The natural color is yellowish amber.
The jelly is much prettier if tinted with red food coloring.
5 1/2 cups strained juice
7 1/2 cups sugar
Powdered pectin - 1/2 cup (or pectin you usually have access to)
Measure palm fruit juice into saucepan.
Stir pectin into juice until dissolved, add food coloring, and bring quickly to a hard boil, stirring occasionally.
Add sugar all at once.
Stir until sugar dissolves.
Bring to full rolling boil (a boil that cannot be stirred down); boil hard for 1 minute and 15 seconds, stirring constantly.
Remove from heat; quickly skim off foam with metal spoon.
Fill into clean, hot jars, leaving ¼-inch headspace.
Brenda Litzke
4 Cups Fruit
6 Cups Water
Bring to a boil and simmer for 30 minutes.
Collect juice as it drains through a colander, then strain juice two or three times through several thicknesses of damp cheesecloth.
Let sit in refrigerator overnight because it will still contain lots of solids.
The next day, pour off juice, leaving residue in bottom of container, and strain juice again.
The juice may never be perfectly clear.
The natural color is yellowish amber.
The jelly is much prettier if tinted with red food coloring.
5 1/2 cups strained juice
7 1/2 cups sugar
Powdered pectin - 1/2 cup (or pectin you usually have access to)
Measure palm fruit juice into saucepan.
Stir pectin into juice until dissolved, add food coloring, and bring quickly to a hard boil, stirring occasionally.
Add sugar all at once.
Stir until sugar dissolves.
Bring to full rolling boil (a boil that cannot be stirred down); boil hard for 1 minute and 15 seconds, stirring constantly.
Remove from heat; quickly skim off foam with metal spoon.
Fill into clean, hot jars, leaving ¼-inch headspace.