Jams and Jellies Are Always a Hit at Edgwood Festival




Award-winning jams and jellies by Jo Poynter are available each year at the Edgewood Heritage Festival.

Photo by Ine Burke

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.

Edgewood’s annual Heritage Festival is a celebration of rural life, community sharing and — equally important — good eats. Members of Edgewood’s Historical Society sell a wide array of baked sweets along with homemade bread and pies from locally grown fruit. Early in the day, the goodies are sold at Gilliam Grocery Store, but veteran visitors know to arrive early as they sell out quickly. 

Edgewood’s food court remains a big draw with home-cooked dishes ranging from pinto beans and corn on the cob to turkey legs, sausage sticks and homemade ice cream.

Poynter 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 Saturday, November 10. For more information visit www.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.

 

Pumpkin Jam

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.

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