Madison321web

So Jelly of
Johnathan Simon & Lindsey Murphy Simon
Brandon have owned Birdsong’s Pantry since 2013.
Making Jelly
Step 1 Bring boiling-water canner, half full
with water, to simmer. Wash jars and turns
bands in hot soapy water. Pour boiling
water over flat lids in saucepan off the heat.
Let stand in hot water until ready to use.
Drain well before filling.
Step 2 Specific to each recipe.
Step 3 Ladle immediately into prepared
jars, filling to within 1/4 inch of tops.
Wipe jar rims and threads. Cover with
two-piece lids. Place jars on elevated rack
in canner. (Water must cover jars by 1 to 2
inches. Add boiling water, if necessary.)
Cover; bring water to a boil. Process 10
minutes. Remove jars and place upright
on a towel to cool completely. After jars
cool, check seals by pressing middles of lids
with finger. (If lids spring back, lids are not
sealed and refrigeration is necessary.)
Muscadine Jelly
• 1¼ qt. (5 cups) prepared juice (buy about
3½ lb. fully ripe muscadines any variety)
• 1½ cups water
• 1 box powered fruit pectin
• ½ tsp. butter or margarine
• 7 cups sugar, measured into separate bowl
Step 1
Step 2 Stem and crush fruit thoroughly, one
layer at a time. Place in large pot; add water to
cover. Bring to boil. Reduce heat to low; cover
and simmer. Turn off heat and let steep a few
hours. Place a few layers of damp cheesecloth or
jelly bag in a large bowl. Pour prepared fruit into
cheesecloth. Measure exactly 5 cups prepared
juice into 6- or 8-qt. saucepot and stir in pectin.
Add butter to reduce foaming. Bring mixture to
full rolling boil (a boil that doesn’t stop bubbling
when stirred) on high heat, stirring constantly.
Stir in sugar. Return to full rolling boil exactly
1 minute, stirring constantly. Remove from heat.
Skim off any foam with metal spoon.
Step 3
Blueberry Jam
• 4 cups prepared fruit
(buy about 1½ qt. fully ripe blueberries)
• 1 box SURE-JELL fruit pectin
• ½ tsp. butter or margarine
• 4 cups sugar, measured into separate bowl
Step 1
Step 2 Stem and crush blueberries thoroughly,
one layer at a time. Measure exactly 4 cups
prepared fruit into large pot. Stir pectin into
prepared fruit in saucepot. Add butter to reduce
foaming. Bring mixture to full rolling boil (a boil
that doesn’t stop bubbling when stirred on high
heat), stirring constantly. Stir in sugar. Return to
a full rolling boil exactly 1 minute, stirring
constantly. Remove from heat. Skim off any
foam with metal spoon.
Step 3
30 • MARCH 2021