• 10/23 Natl Canning Day 5

    From Dave Drum@1:18/200 to All on Thu Oct 21 14:57:18 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: May Apple Preserves
    Categories: Five, Fruits, Condiments
    Yield: 2 Quarts

    2 qt May apples
    1 c Water
    3 1/2 oz (2 boxes) Sure-Jell
    5 c Sugar

    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.)

    RECIPE FROM: https://www.motherearthnews.com

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