False Solomon Seal and Pear Jelly Recipe
Ingredients
>> 1 1/4 cup False Solomon Seal juice
>> 5 ripe medium pears
>> 1 1/2 cups water
>> 3 cups water
>> 1 tbsp fresh squeezed lemon juice
>> 6 tbsp Ball® Classic Pectin
>> 1/2 tsp butter, optional
>> 3 1/2 cups sugar
Instructions
Have your canning jars pre-sterilized. Keep them in the oven at 200 degrees F as they should be warm when you fill them.
Prepare pears by peeling, coring and finely chopping them. Place into a medium size pot and add 3 cups water. Simmer 10 minutes, covered, stirring occasionally. Once the pears are totally softened, add the False Solomon Seal juice. Add in the pectin and stir until the mixture comes to a full rolling boil. Slowly add the sugar and bring back to a boil. Boil and stir constantly 1 minute. Remove from heat and add lemon juice. Add the butter (this helps to stop the jelly from forming a frothy surface).
Fill the jars leaving a 1/2 inch headspace.
Ensure that the jars are sealed tight, then give the jars a water bath. If you live at an altitude of up to 1,000', water bathe for 20 minutes. If you live at a higher altitude, search online for the appropriate water bathing time.
Once completed, let sit for 24 hours before moving them. These will store for up to 2 years as long as the seal is on properly and they are stored in a cool, dark location.
Note: To make the False Solomon Seal juice, place 2 cups of berries into a small pot. Add 2 cups water and bring to a boil. Lower temperature and simmer 20 minutes. Mash the berries when they are simmering. After simmering, let cool to the touch, then using a fine sieve or cheesecloth, squeeze as much juice as possible out of the berries. You should have 1 1/4 cups juice. If not, add water.
Wild Edibles in Recipe: False Solomon Seal
Recipe Category: Jams, Jellies and Syrups
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