I need to google mayhaw. I've had hawthorne bushes in my yard, but I only had tiny berries. It sounds like yours might be the size of crabapples. Interesting.
I tried to make herbed oils once, but the herbs started to rot.
Vinegar sounds like a better way to go!
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Quote:
Originally Posted by The Tickle Momster
Can you tell me more about the long boil method? I've never heard of it.
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It might be the method you already use. It's the method I grew up with my mom and grandma using. You cook the fruit with sugar and sometimes a bit of lemon juice, making sure to include some unripened fruit for pectin. After about 40 minutes of a low rolling boil you do a gel test before putting the jam into hot jars and sealing. To do the gel test I keep a plate in the freezer and put a small teaspoon on the "frozen" plate to see if the jam gels when cooled. This method uses less sugar than regular Certo/pectin added recipes, and is a slower paced process (there is good and bad in that
).