23311 SW Bosky Dell Ln. West Linn, Oregon PHONE   503-638-5945 FAX   503-638-8047

9am to 5pm   7 Days a Week (Closed Sundays in July, August, December)

Salal Jelly

Ingredients

• 3 QUARTS SALAL BERRIES
• 2 CUPS WATER
• ½ CUP LEMON JUICE, DIVIDED
• 1 PKG. POWDERED PECTIN
• 6 CUPS SUGAR

Directions

1. CLEAN AND WASH SALAL BERRIES.
2. PLACE IN A 6 OR 8 QUART POT, ADD WATER AND ¼ CUP LEMON JUICE.
3. BRING TO A BOIL, SIMMER 10 MINUTES.
4. EXTRACT JUICE BY PLACING THREE LAYERS OF CHEESECLOTH (OR JELLY BAG) OVER A SIEVE OR COLANDER.
5. WRAP UP ENDS OF CHEESECLOTH, PRESS WITH SPOON OR POTATO MASHER.
6. MEASURE 4 ½ CUPS SALAL JUICE INTO POT, ADD PECTIN AND REMAINING ¼ CUP LEMON JUICE.
7. STIR UNTIL DISSOLVED.
8. BRING TO A ROLLING BOIL WHILE STIRRING CONSTANTLY.
9. BOIL 2 MINUTES.
10. REMOVE FROM HEAT, SKIM, POUR INTO STERILIZED JARS AND ATTACH LIDS AND SCREW BANDS.
11. PROCESS IN BOILING WATER BATH 10 MINUTES.

YIELD- 7 (8 OZ. JARS)

FROM DOT HEGGIE, GILLETTE, WYOMING

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