Heyup folks,..
my firethorn has fruited pretty well this year,
not one to let a doorstep bounty like this go un-exploited i found this recipe,..
and i thought i,d share it with my cyber buddies!
PYRACANTHA JELLY
7 cups pyracantha berries
5 cups water
1/2 cup lemon juice
7 cups sugar
1 bottle liquid pectin
Melted paraffin
Place 7 cups washed pyracantha berries in a very large pan with 5 cups of water. Simmer uncovered for 20 minutes. Strain through a cloth. Measure 3 cups berry juice, 1/2 cup lemon juice and 7 cups sugar into a very large pan. Over high heat, bring to a boil, stirring constantly. Immediately stir in one bottle liquid pectin, bring to a full rolling boil and boil hard for one minute, stirring constantly. Remove from heat, skim off foam and pour into sterilized glasses. Cover with 1/8 inch melted paraffin. Prepared berry juice may be refrigerated or frozen prior to making jelly.
not sure about the melted parrafin bit as its an american recipe,
could probably replace the cranberry at the xmas table
i,m busy out doing the "camp off" this weekend so i,m gonna give it a go next week,...
if someone tries it in the meantime and its anygood let me know before the berries fall,..
Cheers
Stu
oh i know theres a catoneaster in the pic too, apparently not edible,,,
my firethorn has fruited pretty well this year,
not one to let a doorstep bounty like this go un-exploited i found this recipe,..
and i thought i,d share it with my cyber buddies!
PYRACANTHA JELLY
7 cups pyracantha berries
5 cups water
1/2 cup lemon juice
7 cups sugar
1 bottle liquid pectin
Melted paraffin
Place 7 cups washed pyracantha berries in a very large pan with 5 cups of water. Simmer uncovered for 20 minutes. Strain through a cloth. Measure 3 cups berry juice, 1/2 cup lemon juice and 7 cups sugar into a very large pan. Over high heat, bring to a boil, stirring constantly. Immediately stir in one bottle liquid pectin, bring to a full rolling boil and boil hard for one minute, stirring constantly. Remove from heat, skim off foam and pour into sterilized glasses. Cover with 1/8 inch melted paraffin. Prepared berry juice may be refrigerated or frozen prior to making jelly.
not sure about the melted parrafin bit as its an american recipe,
could probably replace the cranberry at the xmas table
i,m busy out doing the "camp off" this weekend so i,m gonna give it a go next week,...
if someone tries it in the meantime and its anygood let me know before the berries fall,..
Cheers
Stu
oh i know theres a catoneaster in the pic too, apparently not edible,,,