May Apple Jam, Found this online Options

[Wheezer]

I have not eaten May Apple jam in about 20yrs, another post on this site reminded me about it.
I lost my old recipe, so I found this and edited the story down to what was useful. I hope you like it, it is different and cool making something from the woods.

By early summer the may apple develops a white apple-like fruit that grows about an inch in diameter, about the size of a crab apple.

May apples are poisonous plants, but the fruit is used to make a jam that is delicious. The fruit must be picked when ripe, in late summer.


Note, however, that much of the fruit may have been eaten by deer or other critters by the time the fruit is ripe. It is best to watch the fruit as it matures, and when it starts to disappear make your move and pick it. (around August 1st). As the fruit matures, it becomes yellow and pulpy. The pulp of the ripe, raw fruit has an exotic tropical aroma. described as mostly guava with hints of papaya and strawberry. If you do try the recipe you'll find the resulting jam yellow to orange in color with a smooth consistency and a tart, subtle, exotic flavor. In any case, this jam is delicious. Be aware it is used by some people as a mild cathartic.
(In medicine, a cathartic is a substance which accelerates defecation.)

May Apple Jam Recipe

Pick 2 quarts of mature fruit.

Wash fruit, cut off any stem and flower remnants.

Cut fruit into quarters.

Add 1 cup of water and simmer 15 minutes.

Mash fruit and filter through colander.

To 4 cups of pulp, add one box Sure-Gel or Certo.

Bring to boil and add 4 cups sugar.

Hard boil for 1 minute. Skim off foam.

Pour into half pint jars and seal.

[Chefnutz]

That is cool!