In a saucepan, bring the blossoms and water to a boil. Simmer for approximately 20 minutes, until blossoms are faded in color and the liquid is a deep lavender color. Strain in a colander and discard the blossoms.
Pour liquid through a jelly bag or cheesecloth. Use 4 cups of the kudzu liquid with sugar and fruit pectin, following instructions on pectin package.
2 pints pyracantha berries
2 pints water
1 small lemon
1 small grapefruit
1 package Sure-JellŽ
5 1/2 cups granulated sugar
Boil berries in water for 20 minutes. Drain and measure juice. Add juice of lemon and grapefruit. There should be 4 1/2 cups of combined juices. Add 1 package of Sure-JellŽ to juices and bring to a boil. Boil for 1 minute and then add sugar. Boil to jell, about 2 minutes at a rolling boil. Pour into prepared sterilized jars, then seal.
12 dried red corncobs*
3 pints water
1 package powdered pectin
3 cups granulated sugar
1 tablespoon lemon juice
* Red corncobs come from what is termed "field corn" that is raised to feed animals.
Rinse cobs well. Break in half. Boil gently 30 minutes and strain the juice through a wet cloth. Measure to get 3 cups. If necessary, add water. Add the pectin and bring to a full rolling boil. Add sugar and heat to dissolve. Bring to a boil again, boil for at least a full minute or until it starts to jell - another minute or so. Skim; pour into sterile glasses or jars and seal.
It is now recommended that all jelly be processed for 10 minutes in a boiling water bath.
Pick dandelion blossoms early in the morning (this helps avoid insects). Remove the stems. Make sure there are no green parts left as they are bitter. Boil blossoms in water for 3 minutes. Drain and save liquid. Using 3 cups dandelion liquid, lemon or orange extract, powdered pectin and sugar, cook jelly according to the directions on powdered pectin box.
5 to 5 1/2 cups apple wine
3 cups sweet woodruff packed
5 cups granulated sugar
6 ounces liquid fruit pectin
Heat 2 cups of apple wine to just below boiling. Pour over well bruised sweet woodruff. Cover and let steep no longer than 24 hours.
Strain and add more wine to make 5 cups. Place the wine and sugar in a large nonreactive kettle and bring to a boil, stirring until sugar is dissolved. Add pectin and return to a full boil. Boil, stirring constantly, for one full minute. Remove from heat, skim, and pour into hot sterilized jars. Wipe rims and seal. Process in boiling water bath for 15 minutes. Cool and check for airtight seal.
What fascinating recipes! A former neighbor grew what I would term 'commercial grade' dandelions for years to make wine... and we still have quite the issue each spring to clear them out of *OUR* yard. Might have to try making Dandelion Jelly before we hit 'em with the Roundup next year. *giggle*
My mother in law made Corn Cob Jelly from regular corn cobs after she cut the kernels off the cobs and canned the corn. It was a pretty yellow/peach color and tasted just like apple jelly. I wouldn't have believed it if I hadn't seen her make it. About a week ago I was telling somebody about that and the comment I got was "No way"!
Haven't tried this, but I'll bet it's a pretty color.
1 ˝ qts. of beautyberries, washed
2 qts. water
Boil 20 minutes and strain to make infusion. Use 3 cups of the infusion, bring to boil, add 1 envelope
Sure-Jell and 4 ˝ cups sugar. Bring to second boil and boil 2 minutes. Remove from heat and let stand until foam forms. Skim off foam, pour into sterilized jars, seal.
I haven't actually made the first 3 recipes, didn't have the ingredients. I like the rest, though. This year, I have switched to less sugar in recipes, which then called for a switch in pectin from Sure-Jell to Pomona's Pectin. (Sure Jell lower sugar is so loaded with fructoser and sucrose, it's just as sweet tasting and bad for a lower-sugar diet.)
I didn't make any violet jam or sweet woodruff this year (moved, and no violets in the new yard) or even any candied violets, something I love to do. Sweet woodruff is what's used to flavor May Wine, btw.
This jelly is a bit of work, but has such a nice delicate taste!
Large bowl of lilac blooms (6 cups or so?) remove
all the green and use just the bloom.
2 tablespoons lemon juice
1 box powdered pectin
4 cups of sugar
Wash the blooms well, put in a large pot. Add enough water to cover the blooms. Bring to a
boil and boil for 5 minutes. Strain out the blooms and place 4 cups of the liquid into the pot. Add 2 tablespoons lemon (this will change the color to a very pretty rose/peach color. More or less lemon will vary this color) and one box of pectin to the 4 cups of liquid juice. Bring to a boil.Add 4 cups of sugar and bring to a rolling boil. Pour into sterilized jars and seal.
i was just reading on a lot of the old replys ,i came on one, i have never heard of such but im going to try, its your corn cob jelly, hope my corn comes in so far have 4 little bitty ears.showed my hubby and he said here we go again..
Darius, THANK YOU!! The Dandelion, Sweet Woodruff, and Sassafras jellies sound most interesting. I am saving these recipes to use.
As a kid, my hubby's grandmother made all of them pick bag after bag of dandelion blossoms. They were made into a wine that she sold. Does anyone have a recipe for Dandelion Wine? I would love to make a batch, mostly so that we could taste what she used to sell back in the 1960s.
Ahh, you got my curiosity up! I found some interesting data:
Quoting: The Ojibwa Indians called it Winisbugons (usually translated "Dirty Leaf" but perhaps better translated "Leaf in the Bog"). The French in Quebec gave it the poetic name la Petit te du bois, "The Little Tea of the Woods." Throughout its extensive range it has won a number of regional names: Box Berry, Canadian Mint, Checkerberry, Deerberry, Leatherleaf, Ground-tea or Groundberry, Hillberry, Mountainberry, Patridgeberry, Spiceberry, Teaberry, Wax Cluster, & other names. The berries provide winter food for squirrels, chipmunks, deermice, grouse, partridges, bobwhites, turkeys, & is even eaten by the red fox in emergency. The leaves as well as the berries are liked by deer & bears.
The berries are edible for people too. Though I do occasionally pluck one to pop in my mouth while gardening, we by & large don't harvest ours because they feel more valuable just decorating the garden; the flavor is bland, tasting only faintly of wintergreen. Native Americans taught the first white immigrants to use the leaves medicinally; it is a far more authentic home-remedy than most herbals, containing the same methyl salicylates that are in asprin.
Wintergreen was once famous as a native tea hence the regional name Teaberry, but it has fallen out of use because people have forgotten how to prepare it. The leaves can be harvested at any time of year, but have to be fermented if they are to have any taste beyond just a pleasant odor. To prepare the leaves, pack a jar with them, fill with sterile water, & set the sealed jar in a warm spot for several days, until the water becomes bubbly with fermentation.
The first soaking of water makes a strong tea when heated & diluted to taste; or the flavored water can be used in cooking or to add a distinctive flavor to lemonaid or pecoe tea. The fermented leaves themselves are strained & placed in a dehydrator or permited to dry out naturally if it is a low-humidity season. The dried leaves can later be prepared in boiling water like any other tea, making a milder brew than the water from the original fermenting.
Quoting: wintergreen: Have you every munched on waxy little red wintergreen berries as you've walked through the woods? They are so good. The plant is pretty, too, a low creeping herb with very green roundish leaves. If you crush a leaf, a wonderful wintergreen odor is released, much stronger than the wintergreen flavor in the berries. I've tried to keep the berries in my pocket for future reference as I've hiked, but they soon wrinkle and lose their flavor.
The most used product of wintergreen is the essential oil of wintergreen, which is obtained by steam distillation of macerated leaves. Not something you would do at home, probably. The oil is then used to flavor gums, candies, and toothpaste.
The leaves and fruit contain methyl salicylate, related to aspirin, which is easily absorbed through the skin. So wintergreen rubs are common for aches, pains, and arthritis. Next time you're in the supermarket, read the ingredient labels of pain killer rubs. If they say methyl salicylate, you can bet it's wintergreen oil. Sniff a tube of Ben-Gay. Recognize that piercing sweet odor? It's the wintergreen oil.
Wintergreen tea, which you can make from steeping the leaves, is used in traditional medicine for headaches, sore throats, and aching muscles. The berries can be eaten raw, as above, or added to jams and stewed fruit dishes. They do not have enough flavor to be used by themselves as a cooked fruit.
I planted several High Bush Cranberry shrubs several years ago and have looked up jelly recipes made from them. A recipe I saw said that when you are cooking the cranberries it smells like wet dirty socks!!!!
Tell me out there have any of you made or tried High Bush Cranberry Jelly? Is it good or bad? Would like to find a good recipe for these cranberries.
Cuckoo, I don't know about highbush cranberries, but I've made jam using half blueberries and half (regular Ocean Spray type) cranberries... I used the no sugar needed pectin and followed the blueberry jam recipe, adding sugar to taste (less than half the amount called for in traditional blueberry jam)... it was fabulous!
I don't know the difference between highbush cranberries and the type you buy in the store (ie Ocean Spray), but have made a fabulous cran-grape marmalade with mixed Concord grapes and cranberries, with some orange peel. It has been a real hit with everyone we've given it to.
10 habaneros, stems removed (some folks leave the seeds, but for a smoother look, cut open peppers and de-seed them. WEAR GLOVES!
5 cups seeded cubed zucchini
1 1/2 cups white vinegar
7 cups sugar
6 fluid ounces certo liquid pectin or ball fruit jell
1.Place habaneros, zucchini, and vinegar in a food processor and process till smooth.
2.Combine pepper, zucchini mixture in a heavy bottom pot with sugar.
3.Bring to a boil and simmer for 25 minutes. Stir to keep it from sticking
4.Add pectin and bring to a full rolling boil for 1 minute. (Keep stirring, and be careful)
5.Remove from heat and ladle into sterile jars leaving 1/4" of headspace. wipe rims with clean cloth, and process in a boiling water bath for 10 minutes.
Has anyone made jelly from a plant/shrub called a Jelly Bean Plant? (Not the Burro's tail/Jelly Bean sedum plant). A friend from church brought me some blossoms?, pods?
from this plant to make jelly. They are a little smaller than a golf ball and are burgundy
colored. She said to use an apple or grape jelly recipe to make it and that it was very good.
I have tried to search for such a plant but can't find it. I live in southern Georgia. Don't
know if this plant grows in other places. Anybody out there know about this plant? Thanks, Gloria
My first thought was "Mayhaw," since you're in GA... but then you posted the photo, so no go. The shape really reminds me of the seed pods that form on my Hibiscus (either H. syriacus or H. moscheutos), but they are green before they mature, not burgundy. Hmm...
My Quince turn a deep ed, almost the color of Crab apples.., and are the size maybe a little bigger than a golf ball, maybe baseball sized in a good year.. Was just trying to think of what would be ready this time of year..Jill, Mayhaw's are ready in May & early June..
At least the color of those blooms are the color of the Quince bloom, lol.. I have both kinds of Quince and I love the blooms..
I've made Mayhaw jelly several times and these aren't mayhaw's. They grow
on a bush/shrub that is (from what I understand) about 4-5 ft tall and about 3 ft wide. They have an unusual pit. My friend said she was told not to break a pit or it would make the jelly bitter. Will try to get a picture of the pit uploaded.
I was hoping you would recognize the picture since you live down here too. I will try to
get a few more from my friend and take a picture before they are simmered. Maybe part
of a branch or some leaves. The extension service may know what these are.
I got a good deal on some med. size persimmons (oriental) last week... was thinking if I could pick up some more, they'd make a nice fruit butter, as they're nearly that consistency already. Does anybody know, if a persimmon is still slightly astringent, will it sweeten with cooking? I'm thinking of the way plantains change when they're cooked... but I don't know if that works with persimmons. I don't seem to be a good judge yet of "all the way ripe" with these.
The pit is full of seeds lying in little rows like peas in a pod. They are not
round like little balls but flattened on the sides.
I'll try to upload the pictures on the ID forum.
I ran into another friend that has lived here almost all her life and she also
knew of the plant. She had received some seeds from an old timer that grew
"old timey" plants. As far as she knows, it is called the Jelly Plant and she thought
it had leaves similar to an okra plant. She had this years and years ago and had trouble
remembering for sure.
I had already decided to ask my other friend if she could bring me a small
branch with leaves and fruit on it. Hopefully that will help identify it.
Gloria, I'm still thinking that sounds like some kind of hibiscus to me... H. moscheutos has round seeds, but H. syriacus (Rose of Sharon) has flattened seeds with distinctive fuzzy edges. I had no luck searching online last night (got curious)... the "hibiscus jelly" recipes I found were more like mint jelly, with hibiscus blooms added to apple jelly.
I got an answer on Plant ID from Darwiniensis-Darwin Australia. He thought it was Hibiscus sabdariffa (Roselle). I started searching the name and the pictures of the caylces are the
same. Articles I've read ranging from Purdue University to Florida University also mention
this and show the same type of caylces. There are also a couple of articles here on Dave's.
It originated in Africa, is used as a drink, flavoring, coloring, for jelly and jam. It's called Jamaica sorrel, Indian sorrel, Guinea sorrel, Queensland jelly plant, jelly okra, lemon bush,
and Florida cranberry. It is believed to have been brought to Florida from Jamaica about 1887. A Dr. Webber at the USDA Subtropical Lab at Eustis, Florida was growing some of
the plants around the 1890's.
Purdue University has a very good article regarding this plant.
Thank you all for your input and a big thank you to Darwiniensis who gave me the name. And also Larkie for suggesting I put it on Plant ID...why I didn't think of this first, I don't know.
Sounds great.. Since I can see some of the photo's of the foliage now, you can tell it is in the wild Hibiscus family. I use to grow the okra H. and the leaves and bloom are the same.. Very easy to grow from seed..Use to have them reseed all over, but think the chickens finally got all the seeds one year when they were out of the pens more than usual..