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Do you know about the plant Turk's Cap? Did you know you could make jelly with it? Turk’s Cap is often used as an ornamental in many gardens because it grows well in sun or shade. Historically the plant had many purposes. Medicinally the flowers and leaves were used to treat digestive upset and in some cultures still is. The leaves and flowers could be used as a dye for yarns producing a lovely red. What caught my interest was the fruit which could be used to make syrup or jelly, learning this I just had to try it. I am happy to say Turk’s Cap jelly is very good, the flavor being similar to apple jelly.
The Turk's Cap fruit resembles small, bright red berries and has a tart flavor that's perfect for making jelly.
INGREDIENTS
Prepare the Fruit:
Remove any stems or leaves from the Turk's Cap fruit and wash them thoroughly. Place the fruit in a large pot and add 4 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for about 20-30 minutes, or until the fruit is soft and has released its juice.
Extract the Juice:
Mash the fruit in the pot with a potato masher or immersion blender to help release more juice. Pour the mixture through a jelly strainer or a few layers of cheesecloth into a large bowl. Let it drain for several hours or overnight. Do not press or squeeze the pulp, as this can make the jelly cloudy.
Make the Jelly:
Measure out 4 cups of the strained juice into a clean pot. If you don’t have enough juice, you can add a little water to reach 4 cups. Add the lemon juice and the powdered pectin to the juice, stirring to combine. Bring the mixture to a full rolling boil over high heat, stirring constantly.
Add sugar all at once and return to a full rolling boil, stirring constantly. Continue to boil the jelly for one minute. Remove the pot from the heat. Skim any foam from the top.
Ladle hot jelly into hot, sterilized jars, leaving 1/4 inch headspace. Adjust 2-piece caps. Process 5 minutes in boiling water canner. Yield about 6 half-pints.
