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False Solomon's Seal
a.k.a False Spikenard
(Smilacina racemosa)

A common woodland plant of eastern North America.

F.S.S. Drink F.S.S. Jam F.S.S. Jelly F.S.S. Sauce



on this pageFalse Solomon's Seal Drink

Crush as many berries as desired in the bottom of a saucepan, then cover and cook at medium heat for 10 minutes. Strain mixture through a jelly bag and recover the juice. Add 1 tsp of lemon juice and sugar to personal taste. Stir thoroughly till all sugar is dissolved, then place into refrigerator. Serve chilled.



on this pageFalse Solomon's Seal Jam

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

Wash and stem fully ripened berries, then place in saucepan with a little water. Cover and cook over medium heat till all berries pop and juice runs freely. Strain fruit through a food mill, then measure out the juicy pulp. Add sugar as directed above, then bring to a boil while stirring constantly till all sugar dissolves. Add pectin and hold at a hard boil for 1 full minute while stirring constantly. Skim off foam, pour into hot, sterile jelly jars and seal.



on this pageFalse Solomon's Seal Jelly

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

Harvest berries, but do not use berries that are speckled and pink. They should be fully ripened. Wash and stem berries, then place in a saucepan. Add a little water, cover and cook over medium heat till all fruit pops and the juice flows freely. Strain mixture through cheese cloth or a jelly bag and measure recaptured juice. Add sugar as above and mix thoroughly. Bring to a boil and cook till all sugar is dissolved while stirring constantly. Add pectin and hold at a hard boil for 1 full minute. Skim off foam, pour into jelly jars and seal.



on this pageFalse Solomon's Seal Sauce

Ingredients
4 cups ripe berries
grated rind of 1 orange
2 cups water
2 cups sugar

Place water, grated rind and sugar into a saucepan and mix thoroughly. Cook over medum heat for 5 minutes. Add washed and stemmed berries and continue to cook till berries begin to pop. When cooking is complete, place the mixture into a food mill and strain out the seeds. Place sauce in a bowl and chill in refrigerator. Serve chilled.




©1999 by Ernestina Parziale, CH

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