Juice of 1 lemon
1 box Sure-Jell fruit pectin
5 cups sugar
1/2 teaspoon butter, to prevent foaming
Note: Gather fruit stalk when the first fruit begins to fall from the tree. Place in large bag and let it ripen outdoors until it begins to fall off the stalk, usually in a day or two. A large plastic tub covered with screening to keep flies away also works well!
Rinse the fruit thoroughly; it is not necessary to remove the 'caps' on the fruit as they will cook off. Fill a large pot with the fruit leaving several inches at the top. Cover the fruit with water, bring it to a boil, and then cook at medium for 1 hour uncovered. Let the fruit cool down for an hour. To collect the juice: Scoop portions of fruit and juice into a jelly bag or food mill over another container and squeeze the bag to get the juice, some of it will appear thick, and then discard the pits. (This is the messy part). You may notice that your juice may vary in thickness, and you can combine all of it and stir to get a more homogenous batch before you begin the jelly making. As you measure for each batch, sieve it through a clean kitchen towel or fine sieve to remove any small bits of pulp.
To make jelly: In large pot (pasta size) combine palm juice and lemon juice, and stir in box of pectin, using a whisk. Heat to a boil and stir in sugar and butter. Bring mixture back to a boil and turn heat down to medium high and continue to cook for 13-15 minutes. Monitor closely so that it does not boil over. Palm jelly requires longer cooking time than other jelly.
Pour jelly into half-pint sterilized canning jars, leaving 1/4 inch headspace. Place in large pot with water covering jars, and process for 5 minutes in boiling water bath.
5 cups sugar
1/2 teaspoon butter, to prevent foaming
Note: Gather fruit stalk when the first fruit begins to fall from the tree. Place in large bag and let it ripen outdoors until it begins to fall off the stalk, usually in a day or two. A large plastic tub covered with screening to keep flies away also works well!
Rinse the fruit thoroughly; it is not necessary to remove the 'caps' on the fruit as they will cook off. Fill a large pot with the fruit leaving several inches at the top. Cover the fruit with water, bring it to a boil, and then cook at medium for 1 hour uncovered. Let the fruit cool down for an hour. To collect the juice: Scoop portions of fruit and juice into a jelly bag or food mill over another container and squeeze the bag to get the juice, some of it will appear thick, and then discard the pits. (This is the messy part). You may notice that your juice may vary in thickness, and you can combine all of it and stir to get a more homogenous batch before you begin the jelly making. As you measure for each batch, sieve it through a clean kitchen towel or fine sieve to remove any small bits of pulp.
To make jelly: In large pot (pasta size) combine palm juice and lemon juice, and stir in box of pectin, using a whisk. Heat to a boil and stir in sugar and butter. Bring mixture back to a boil and turn heat down to medium high and continue to cook for 13-15 minutes. Monitor closely so that it does not boil over. Palm jelly requires longer cooking time than other jelly.
Pour jelly into half-pint sterilized canning jars, leaving 1/4 inch headspace. Place in large pot with water covering jars, and process for 5 minutes in boiling water bath.
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