Ben Collver wrote to Dave Drum <=-
That looks like an upside down cobbler. And the srevings are waaaaay
off. Bv)=
Nice catch. Thanks for the cobbler recipe! I used to be picky and i
only wanted to eat wild blackberries. Now that i am older, i love the Himalayan blackberries too. They are so bountiful i can easily harvest gallons at once. I cut the tops off milk jugs being careful not to cut the handles. Then i hang the jugs from a thick wire through my belt.
That leaves both hands free for optimal berry picking.
I haven't gone berrying for years. When I was a young man we used old one-gallon paint cans which had been suitably cleaned up and made ready
for re-use. Many wild berries grew in the ditches along the roads as
well as along fence lines and wood lots. I always knew which neighburs
allowed berry picking if-as-and-when. And which curmudgeons were likely
to sent a load of #8 shot your way from their trusty duble-barreled shot
gun.
I may go out this year and seek to see if may apples are still a thing
arund here. And look for Johnny-Jump-Ups. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mayapple Jelly
Categories: Five, Fruits, Preserving, Citrus
Yield: 4 half-pint jars
2 c Mayapple slices
3 c Water
1/8 c Lemon juice
3 1/2 c Sugar
3 oz Liquid fruit pectin (Certo)
Wash ripe mayapples, then cut away stem and blossom
ends, and any waste parts. Remove seeds. Cut fruit into
pieces and place in large kettle with water to cover.
Bring to a boil, then simmer until fruit is tender,
mashing during cooking.
Strain juice through cheesecloth (should result in at
least 1 3/4 cups mayapple juice).
Add lemon juice and sugar to strained juice. Bring
mixture to a boil, stirring constantly as you stir in
the liquid fruit pectin.
Continue to boil and stir constantly until "jelly stage"
is reached (220ºF/104ºC, or dip a spoon into boiling
mixture and let it run off side of spoon. When it
separates into two distinct drops that run together into
"sheet" off edge of spoon, it is finished and should be
taken off heat.)
Remove jelly from heat, skim foam from top, and pour
into hot, sterilized jelly glasses. Seal at once with
lid, and process jars in hot water bath. For half pints
or pint jars, process for 5 minutes at altitudes from 0
to 1,000 feet; 10 minutes for altitudes from 1,001 to
6,000 feet; and 15 minutes for altitudes above 6,000
feet.
CAUTION: Parts of the mayapple are poisonous. Do not eat
skin or seeds; eat only very ripe pulp.
By Annie Stewart
RECIPE FROM:
https://www.grit.com
Uncle Dirty Dave's Archives
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