We have 3 variations of Sassafras Jelly for you! Basic root jelly, one with honey and one with apple.
Sassafrass Root Jelly
Place sassafrass root or stems into boiling water and make a good strong tea. Boil till water is a red-brown color. The deeper the color, the better for jelly. Strain out 4 cups of the tea and place in a saucepan. Add lemon juice and bring to a boil. Add sugar, mix thoroughly and bring to a boil. Add pectin and hold at a boil for 1 full minute. Remove from heat, skim off foam and pour into hot, sterile jelly jars and seal.
Sassafras and Honey Jelly
4 cups strong sassafras tea
6 cups honey
6 ounces liquid pectin
Bring tea to a boil and add pectin. When water returns to a boil, add honey and hold at a boil for 1 full minute. Remove from heat and pour into hot, sterile jelly jars and seal.
Sassafras and Apple Jelly
1 pint of strong sassafras tea (see Sassafras Jelly recipe above)
10 to 12 partially ripe crab apples
2 cups of sugar per cup of combined juices
Prepare 1 pint of sassafras tea. Core and remove blossom remnants from crab apples, then cut them into eighths. Place apples in a saucepan with a little water for cooking and place on medium heat. Cook until soft and juicy, then mash with a potato masher. Strain apple juice through a jelly bag. Combine apple juice with the tea and bring to a boil for 1 full minute. Add sugar and mix thoroughly. Cook till sauce reaches the jelly 'sheet' test or use a cooking thermometer to determine this stage. Skim foam and pour into hot, sterile jelly jars and seal.
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