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John Cantey Knight Appalachian Heritage, Volume 22, Number 3, Summer 1994, p. 46 (Article) Published by The University of North Carolina Press DOI: https://doi.org/10.1353/aph.1994.0111 For additional information about this article https://muse.jhu.edu/article/437219/summary Access provided at 19 Feb 2020 21:16 GMT from JHU Libraries This year, I vow to turn my eyes away when I pass the barn road patch, and maybe I'll be surprised with a bumper crop for a change. The roots of the mayapples are gathered and dried for sale to pharmaceutical houses for medicinal purposes. When fully ripe, the luscious yellow fruit can be eaten raw, or the juice extracted and added to other summertime thirst quenchers. My favorite use is making an exotic marmalade. Just wash the apples, cut off both ends, and slice into a kettle, adding just enough water to prevent sticking. Simmer 15 to 20 minutes, stirring occasionally. When the fruit is soft, put it through a Foley Food Mill or colander to remove the peels and seeds. To four cups of pulp, add a box of Sure-Jell and bring to a boil. Then add five cups of sugar. While stirring, bring the mixture back to a boil, and boil hard for one
Appalachian Review – University of North Carolina Press
Published: Jan 8, 2014
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