North American Fruit Explorers mailing list at ibiblio

[Don Yellman <dyellman@earthlink.net>]

Of course Doreen is right that you can make Concord jelly by boiling it
until it "sheets" on the spoon. Both my mother and mother-in-law did it
this way.  But to make it work, you have to match sugar to juice, cup
for cup, you do have to boil it for a while, and you have to watch it
carefully.  The result is better than you can buy in the supermarket,
but still a very sweet product.  If you want to cut back the sugar for a
real fruity taste, try Pomona's.  You can put it in the jars as soon as
it reaches a boil.

Rgds, Don Yellman, Great Falls, VA


 

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