Recipe for Maple Syrup Jelly

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Does anyone out there have a recipe for Maple Syrup Jelly that they could share?

-- Lynette Henson (beckerl@jud.state.mi.us), January 09, 2001

Answers

I searched several books but all I could find was maple/honey syrup. Perhaps you could add pectin and cook it like any other jelly. 1/2c syrup...1c honey..1/4c butter. There's a maple syrup festival in Rockville, In-Parke Co. maybe you could write to them or some place similar and they could help you. Have you had this jelly before, where did you get it. I'll check into this further.

-- Cindy (atilrthehony_1@yahoo.com), January 10, 2001.

Hi Lynette, I saw this on the Martha Stewart site and thought that it might be something you would like.

Maple cream is a sweet, creamy spread made from maple syrup. It’s delicious on toast, and although the cream itself has a buttery flavor, it’s even better when that toast is slathered with butter. Don Harlow, a sugarmaker from Putney, Vermont, joins Martha to share his expertise. He never makes maple cream without his giant sugarmaker’s thermometer, which is marked at the temperatures for boiling water and making maple cream, hard sugar, and sugar cakes; it’s got a great little gadget that lets you adjust the thermometer according to your altitude. The temperature at which the syrup becomes cream is 232°. This is the temperature your syrup should be to make sugar on snow, which is, simply, heated syrup poured onto a bowl full of snow. According to Don, the secret to working with boiling syrup is to add 1/4 teaspoon milk, cream, or butter to the liquid. This keeps the bubbles down so that the syrup doesn’t boil over. Harlow’s Sugarhouse in Putney, Vermont, produces 3 thousand gallons of maple syrup each year. One tree on Don’s property is 450 years old—in fact, Native Americans once tapped this tree for its sap. Don’s mother started making maple-sugar cream and candy back in the thirties, and it’s been a family tradition ever since. MAPLE CREAM

2 cups fancy grade-A pure maple syrup1/4 teaspoon milk

1. Prepare an ice bath: fill a large bowl with 1/2 inch water and ice. Pour maple syrup into a small high-sided saucepan, and stir in milk. 2. Set a candy thermometer in the syrup, and place over medium- high heat. 3. Cook, without stirring, until the temperature registers 232°, about 10 minutes. 4. Remove from heat, and pour into a cold, clean saucepan placed in the ice bath. Do not move or disturb the syrup in any way whatsoever while cooling: If the syrup gets jiggled at this point in the process, the cream won’t form. Let stand, adding ice as needed until the syrup radiates a gentle warmth to the back of the hand when held about 1 inch above it or a candy thermometer registers about 100°. 5. Once the mixture reaches the proper temperature, using a wooden spoon, stir slowly until the mixture turns a lighter color and thickens to the consistency of peanut butter, about 12 minutes. 6. Working quickly, transfer the cream to a jar or plastic container, and store, covered, in the refrigerator for up to 6 months, or store indefinitely in the freezer.

The link to the site is www.marthastewart.com

Mountaingirlnc

-- Mountaingirl(NC) (craig@icu2.net), January 15, 2001.


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