In case you are new to my site, I work at a historic state park in Arkansas where I have many talented co workers.  One of them is Sheila Ballard, the lady that made this awesome Turk’s Cap Jelly.  I have grown Turk’s cap in the past but never knew you could make jelly form it.  Leita, our historian, wrote an article about it in our weekly newsletter.  Here is an excerpt:

Here is a little tidbit about one particular plant that grows well at Historic Washington State Park, the Turk’s Cap plant. Turk’s Cap is often used as an ornamental in many gardens because it grows well in sun or shade. Historically the plant had many purposes. Medicinally the flowers and leaves were used to treat digestive upset and in some cultures still is. The leaves and flowers could be used as a dye for yarns producing a lovely red. What caught my interest was the fruit which could be used to make syrup or jelly, learning this I just had to try it. I am happy to say Turk’s Cap jelly is very good, the flavor being similar to apple jelly. The recipe is very simple and is provided below.

Turk’s Cap Jelly

• Cover two cups Turk’s cap fruit with water, bring to a boil then simmer for 20 minutes or until softened.
• Mash the fruit and strain through cheesecloth or a jelly bag.
• Bring the liquid back to a boil and add 2 tablespoons pectin and bring to a rolling boil that will not stop when stirred.
• Add 1/2 cup of sugar and boil about a minute or two more.
•  Pour contents into sterile jars and process using water bath method.

You can find the origional article at  Historic Washington State Park Newsletter

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