Here is the recipe I used:
Salal or Oregon Grape Jelly
1 L (4 cups) juice of Oregon grapes or salal berries
1 L (4 cups) sugar
1 box Certo
Prepare wild berry juice by barely covering cleaned, washed berries with water in a saucepan, heating until they come to a boil, simmering, then straining the juice. About 1 L (4 cups) of berries will yield about 500 ml (2 cups) of juice. Sterilize jelly jars, spoons and Pyrex measuring cup to pour boiled jelly into jars. Place new canning jar lids in saucepan with water, bring to a boil and boil for 5-10 minutes. Mix sugar and certo crystals with berry juice in large stainless steel pot, bring to a boil, boil hard for one minute, then pour into sterilized jars using sterilized Pyrex cup. Fix lids in place, screw on ring caps and let sit until cool and until the lids have sealed.
1 L (4 cups) juice of Oregon grapes or salal berries
1 L (4 cups) sugar
1 box Certo
Prepare wild berry juice by barely covering cleaned, washed berries with water in a saucepan, heating until they come to a boil, simmering, then straining the juice. About 1 L (4 cups) of berries will yield about 500 ml (2 cups) of juice. Sterilize jelly jars, spoons and Pyrex measuring cup to pour boiled jelly into jars. Place new canning jar lids in saucepan with water, bring to a boil and boil for 5-10 minutes. Mix sugar and certo crystals with berry juice in large stainless steel pot, bring to a boil, boil hard for one minute, then pour into sterilized jars using sterilized Pyrex cup. Fix lids in place, screw on ring caps and let sit until cool and until the lids have sealed.
And we made a podcast of this cooking episode, which you can find here (.mp3). Bon appetit!
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