Sorrel ginger jelly

4 1/2 pints

Ingredients

Quantity Ingredient
4 cups Fresh sorrel leaves Water
1 teaspoon Lemon juice
2 Whole cardamom pods, crushed
1-\" pc fresh ginger; peeled & sliced
2 cups To 4 c sugar
3 ounces Liquid pectin

Directions

Put sorrel & water in large saucepan. Add lemon juice, cardamom, ginger. Cover & simmer for 20-30 mins. Strain liquid trhu fine sieve or double cheesecloth & measure liquid left. Add 2 c sugar for every 2 c liquid, put in medium saucepan, & bring to boil. Immediately add pectin-return to hard boil for 1 min. Remove from heat, skim foam, pour into hot, sterilized jars. Leave ¼" headspace, adjust lids, process in boiling water bath for 5 mins. Use with Game or Pork.

The Riversong Lodge Cookbook: World-Class Cooking in the Alaskan Bush by Kirsten Dixon, Alaska Northwest Books, 0-88240-431-8 MM by Deidre Ganopole in Alaska.

Submitted By DEIDRE GANOPOLE On 06-05-95

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