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Canada Mayflower
(Mainanthemum canadense)

C. Mayflower Jelly C. Mayflower Spiced Jelly C. Mayflower Crab Apple Jelly C. Mayflower Spicy Sauce



on this pageMayflower Jelly

Ingredients
1 quart berries 1 cup sugar per cup of juice
3 oz liquid pectin

Use fully ripened berries and none that are puckered or dehydrated. Wash and stem berries and place in a saucepan. Add a little water, then cover and cook over a moderate heat till the fruit pops. Remove from heat and force through a jelly bag. Measure juice and add sugar as above. Bring to a boil and add the pectin and boil for 1 full minute while stirring constantly. Skim off foam, pour into hot, sterile jelly jars and seal.



on this pageMayflower Spiced Jelly

Ingredients
1 quart ripe berries
1/3 cup water
¾ cup vinegar
4 cups sugar
1 tbsp ground cinnamon
½ tbsp ground allspice
4 whole cloves
3 oz liquid pectin

Wash and stem fruit and place in deep saucepan. Add water, vinegar, cinamon, allspice, cloves and sugar. Mix thoroughly and place over low heat. Simmer for 30 minutes, stirring occasionally to prevent scorching. Remove from heat and force through a food mill and then through a jelly bag. Recover the juice and place into a deep saucepan. Bring to a boil and add pectin. Hold at a hard boil for 1 full minute. Remove from heat, skim off foam and pour into hot, sterile jelly jars. Seal.



on this pageMayflower-Crab Apple Jelly

Ingredients
1 quart ripe berries
6 to 8 medium crab apples
1 cup of sugar per cup of juice

Wash and stem berries and add to a saucepan. Cook in a small amount of water till berries pop and the juice runs free. Wash, stem and core crab apples. Cut fruit into eighths and cook in a saucepan with 2 tbsp of water for 20 to 30 minutes. Crush with a food masher, then combine both fruits in a food mill and then through a jelly bag (do not squeeze bag). Measure pulp and add sugar as above. Mix thoroughly in a deep saucepan and bring mixture to boil for 2 full minutes. Skim off foam and pour into hot, sterile jelly jars and seal. For a brighter red color, add a few peels of the red crab apples to the process.



on this pageMayflower Spicy Sauce

Ingredients
1 tsp grated orange rind
2 cups ripe berries
1 cup sugar
½ tsp allspice
2 whole cloves
1 cup water

Add sugar and water to a saucepan. Mix together and bring to a boil for 5 minutes. Wash and stem berries and place in another saucepan with a little water. Boil for 2 minutes, then remove from heat and force berries through a food mill. Recover as much as possible. Combine juicy pulp and syrup in a deep saucepan. Add the spices and mix thoroughly. Simmer the mix till thick (about 5 to 10 minutes). Add grated orange rind and cook for 1 minute, then serve. Good with meats. Flavor is similar to cranberries.



©1999 by Ernestina Parziale, CH

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