DIY





May Apple Preserves Recipe

Try this May Apple Preserves Recipe for a sweet fruit preserve perfect to top toasted bread during your breakfast meal.

| July/August 1977

This May Apple Preserves Recipe makes a delicious fruit preserve of this unique, delicious fruit.

May Apple Preserves Recipe

Simmer two quarts of May apples (with stems and blossom ends removed) in one cup of water until the fruit is soft. Then pour the mass directly into a colander and press the pulp through into a container, leaving the skins and seeds behind. Add one box of Sure-Jell for every four cups of cooked fruit, and bring the mixture to a boil. Finally, add five cups of sugar, bring to a hard boil, and — after one minute — pour the finished preserves into sterile jars and seal with paraffin or canning lids.

(If you choose to use low-methoxyl pectin for this recipe instead of Sure-Jell, you can substitute approximately 2 1/2 to 3 cups of honey for the sugar . . . or the spread simply can be jelled without additional sweetener. Remember, though, that preserves made in this way must be "put up" in sterile jars with conventional canning lids. A simple paraffin seal is not adequate to prevent bacterial growth in low-sugar foods.)


Read more about May apple plants: The Mighty May Apple.



Nabooru
2/6/2008 3:26:03 AM

Great information and recipes. Though I was disappointed not to find the word "poisionous", "deadly" or "toxic" anywhere in your article ... Which is precisely what would describe every OTHER part of this plant!! Please warn your readers not to nibble at anything other than the fruit of the mandrake. It isn't pretty!







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