I have a jelly palm that has bared fruit and heard that the fruit makes great jelly.Do you have a recepie for making palm Jelly?
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Palm Jelly
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Guest_Donna_*
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2 replies to this topic
#2 Guest_Larry_*
Guest_Larry_*
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Posted 05 September 2002 - 05:30 PM
: I have a jelly palm that has bared fruit and heard that
: the fruit makes great jelly.Do you have a recepie for
: making palm Jelly?
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Find any recipe for, say, plum jelly. Substitue pindos for the plums and, voila!, pindo jelly.
Likewise, find a recipe for some fruit wine.
One caveat: Pindos vary widely in a number of respects, one of which is the appearance and taste of the fruit. Some are yellow when ripe--some orange, some red. Some are sweeter than others; some are always tart (my favorite); lots of them have a smokey after-taste, which can be quite strong and off-putting to some people (me). So, if you live in an area where there are lots of pindos, try to find a tree with the flavor that suits you.
Be sure to add pectin. Jelly palm fruit has none and it's almost and it almost impossible to make it jell without
Good luck.
Larry
: the fruit makes great jelly.Do you have a recepie for
: making palm Jelly?
**************************
Find any recipe for, say, plum jelly. Substitue pindos for the plums and, voila!, pindo jelly.
Likewise, find a recipe for some fruit wine.
One caveat: Pindos vary widely in a number of respects, one of which is the appearance and taste of the fruit. Some are yellow when ripe--some orange, some red. Some are sweeter than others; some are always tart (my favorite); lots of them have a smokey after-taste, which can be quite strong and off-putting to some people (me). So, if you live in an area where there are lots of pindos, try to find a tree with the flavor that suits you.
Be sure to add pectin. Jelly palm fruit has none and it's almost and it almost impossible to make it jell without
Good luck.
Larry
#3
Lawrence Wheeler
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Posted 11 December 2010 - 02:42 PM
I found this recipe. I too have just aquired pindo palms and are excited to try the pindo palm jelly.
2 cups prepared palm fruit juice
3 1/4 cups sugar
1/2 cup liquid fruit pectin
Remove pits from palm fruit, barely cover with water and bring to a boil for about 5 minutes. Crush fruit and strain through a jellybag. Measure into a saucepan. Add sugar to juice and mix well. Bring to a boil over high heat, stirring constantly. At once stir in pectin. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat, skim off foam and pour quickly into hot, clean jars. For long term storage, the USDA reccommends heat processing all jams and jellies in a waterbath canner for 5 to 10 minutes. Yield about 4, 8 ounce jars.
2 cups prepared palm fruit juice
3 1/4 cups sugar
1/2 cup liquid fruit pectin
Remove pits from palm fruit, barely cover with water and bring to a boil for about 5 minutes. Crush fruit and strain through a jellybag. Measure into a saucepan. Add sugar to juice and mix well. Bring to a boil over high heat, stirring constantly. At once stir in pectin. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat, skim off foam and pour quickly into hot, clean jars. For long term storage, the USDA reccommends heat processing all jams and jellies in a waterbath canner for 5 to 10 minutes. Yield about 4, 8 ounce jars.
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