Jellies and Jams from Edgewood
Award-winning jams and jellies by Jo Poynter are available each year at the Edgewood Heritage Festival.
Resident and active volunteer in Edgewood Jo Poynter makes jams and jellies and is in charge of the preserves booth in the annual Edgewood Heritage Festival held every second Saturday in November.
Among the favorites Poynter and her team make are pumpkin jam, apple pie jelly, peach jalapeno jelly, strawberry margarita jam, and wine jelly.
She is a past judge for jams and jellies and home-canned vegetables and fruits for the Texas State Fair and has won Best of Show and Grand Prize ribbons for her entries in the Van Zandt County Fair. Here, Poynter shares the recipes of two of the best-sellers. Enjoy them with warm toasts, biscuits, or favorite cheese and crackers.
The jams and jellies booth is located at the Artisan Village during the festival, taking place from 9 a.m. to 4 p.m. November 11. For more information visit edgewoodheritagefestival.com.
Strawberry Margarita Jam
3 cups crushed strawberries (about 6 cups whole)
2/3 cup lime juice
1/2 cup tequila
1/4 cup orange liquor
6 cups sugar
3 oz. (1/2 pkg) liquid pectin
1 tsp lime zest
In large heavy pot, combine strawberries, lime juice, liquor, and sugar. Bring to a boil, stirring constantly. When it reaches boiling, add liquid pectin and lime zest. Return to boiling again, stirring constantly. Boil 1 minute. Remove from heat and ladle off foam. Pour into hot 8 oz. jars and seal. Makes about 6 jars.
1 large can pumpkin pie mix
1/2 tsp lemon juice
2 tsps ginger
1-3/4 oz. dry pectin
4-1/2 cups sugar
Bring pumpkin pie mix, lemon juice, ginger, and pectin to a boil. Boil 1 minute, stirring constantly. Add the sugar and return to full boil, stirring constantly and boil 1 minute. Pour into 8 oz. jars and seal. Makes about 6 jars.