Now, this one is not my favorite. In fact, I tasted it and that’s all I’ve done. My mother likes it. Scott and Elaina both eat it. But it’s not something I want to mess with. Still, I’m going to list it so I don’t lose it.
This is another recipe that Scott had on a message board.
I made mint jelly for the first time years ago when we lived in town. I had more mint than I knew what to do with, so this made sense. I’d seen it in the stores. We loved it. So when we moved out here, it seemed like worth a try. We have plain mint as well as spearmint and chocolate mint. All make a nice jelly. You can use mint on lamb, but we use it on toast. Donovan likes it on his peanut butter and jelly sandwiches.
We have persimmon tree in the back yard that seems determined to drop tons of persimmons on us every year. We’ve come up with a recipe that works well. Our persimmons are sweet, never tart like alot of others. It’s an American Persimmon. We’ve tried making persimmon perserves, but that was absolutely nasty. Won’t do that again. This works well.
Mixed Berry Jam
Fills about 11 8 oz jelly jars
To make jam:
5 cups blueberries (fresh or frozen- thaw first)
5 cups blackberries (fresh or frozen- thaw first)
1/8 cup lemon juice
½ cup water
1 box pectin
7 cups sugar
Place blueberries, blackberries, lemon juice, and water in large pot. Mash thoroughly, or if available, run through a Squeezo or juicer. This may change your yield just a bit, but keeps you from having to deal with the blackberry seeds which we’re not terribly fond of. Add pectin. Bring to boil that cannot be stirred away. Add sugar and bring to a second boil. Boil 1-2 minutes. Ladle into clean jars and seal.
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