Palm Jelly | A New Twist On Your Traditional Jellies

Although there are a number of uses for the palm juice that we made in an earlier recipe (from the queen palm berries), probably the most popular use of the liquid would be that of jelly making. Palm jelly (in my opinion) has its’ own flavor. I can’t go so far and say that it is an acquired taste, rather, I can’t make a comparison to any other jelly to give readers an idea of the flavor, except for the fact that, like most jelly, it is sweet! But, I digress…try it for yourself using the recipe below!

Palm Jelly

Ingredients:

• 5 cups palm juice (thawed if frozen)
• Fresh lemon juice (from 1 lemon)
• 1 box fruit pectin (if you have the multi-serving container of
• Instant powder, 6 tablespoons equals 1 box)
• 5 cups sugar (I used regular sugar. No reason raw sugar can’t be used, just beware that it may change the overall flavor.)
• ½ teaspoon of butter

Directions:

1. In a large pot, combine both the palm and lemon juices, then whisk in the pectin (whisk does work better than spoon).

2. Heat the mixture to a boil. Next, add in the butter and sugar. (Again, using a whisk works the best here, to combine these ingredients.)

3. Bring mixture to a boil once again, then reduce the heat to medium high.

4. Allow to cook for 15 minutes, but do not allow the mixture to boil over. (Occasionally stir to prevent burning/sticking.)

5. Pour into prepared jelly jars and process.

6. Makes approximately 6-7 ½ pint jars.

Further recipes will be provided in the future using both the jell and the juice.

As a final note, once in a while a batch of jelly may not gel correctly. If this happens, you have a few options. You can either dump it all back into a pot and reheat (maybe adding a bit more pectin), or use it as a fruit sauce to put over pound cake, angel cake, ice cream…or use your imagination!

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