Mahogany fruit jelly can last up to a year.
Mahogany, a type of tree found near beaches and roadsides, is best known for its wood, used in furniture and sculptures. However, the tree also produces a medicinal, edible fruit used to increase blood circulation and reduce cholesterol. You can make a bulk supply of mahogany fruit jelly to store for whenever you need a health boost.
Instructions
1. Wash the jars in the dishwasher, or hand wash them with soap and hot water and boil them for 10 minutes. Keep the jars in a pot of hot water until ready to use.
2. Wash and peel the fruit and chop it into small pieces. Remove stems and other hard parts, as well as any bad spots.
3. Mix 1/4 cup sugar with one packet of dry pectin.
4. Place the fruit in a large pot with 1 inch of water and stir in the sugar-pectin mixture. Cover the pot and cook over high heat, stirring regularly until the fruit is soft and uniform.
5. Add 4 cups of sugar to the mixture and bring it to a boil. Cook for one minute and remove the pot from heat.
6. Skim off any foam from the top of the fruit.
7. Take a spoon of the mixture and let it cool to check the jelly's consistency. If you'd like a thicker jelly, add half a pack of pectin and bring to a boil for one more minute.
8. Let the mixture sit for five minutes and stir. To omit fruit chunks, strain the mixture through a jelly strainer or cheesecloth. Otherwise, leave the mix as is.
9. Fill the mason jars with jelly, leaving 1/4-inch of space at the top. Place the seals and lids on the jars and put them in the boiling water canner.
10. Cover the jars with 2 inches of water and boil them for five minutes.
11. Remove the jars from the boiling water bath and allow them to cool. The jelly should last for up to a year.
Tags: boil them, boiling water, bring boil, five minutes, fruit jelly