This is an unusual recipe from the Cross Country Cookery cookbook. The author writes:
I first saw this recipe in an Arizona Cookbook. I began to wonder about the berries of this plant in other states. I wrote the Cooperative Extension Service of Clemson University in S. C. They sent me the same recipe and assured me of the safety of the berries. The jelly is a lovely color – and good! Ripeness of the berries determines
amountof pectin in fruit – select a mixture of ripe and underripe fruit.
- 1 pint berries
- 3 pints water
- 1 medium lemon
- 1 medium grapefruit
- 1 pkg Sure Jell
- 5 1/2 cup sugar
Boil berries and water for 20 min.
Add juice of lemon and grapefruit (should be about 3/4 cup juice per fruit).
Add Sure Jelland bring to hard rolling boil.
Add sugar and bring to rolling boil again.
Boil about 5 min longer.
Pour into sterile glasses and seal with paraffin.