Prep 10 mins
Cook 20 mins
A unique old Southern recipe. Brazil nuts are called for, but any nut would be delicious. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
- Place fruit in large saucepan and heat until boiling, taking care not to scorch the fruit.
- Add sugar and stir well.
- Reheat until boiling again, stirring constantly.
- Add Brazil nuts and boil for 3 minutes, stirring constantly.
- Remove from heat and stir in fruit pectin.
- Cool 3 minutes.
- Skim, stir well, put into hot jelly glasses and cover with paraffin (wax) to seal.