May apples begin to break through the ground not long after the snow melts. By early May they begin to unfold like parasols. The plants grow to about a foot in height. May apples usually grow on otherwise clear forest floor. They are bright green and are usually found in patches that blanket a small area of the woods. Some call the may apple wild lemon, others call it mandrake, raccoon berry or hog apple. By the time the plants are mature the leaves spread out parallel to the ground, making a flat little canopy. A single small white flower blooms under the leaves. By early summer the may apple develops a white apple-like fruit that grows about an inch in diameter, about the size of a crab apple.

May apples are poisonous plants, but the fruit is used to make a jam that is delicious. This recipe for Mayapple Jam was supplied to us by Margo Kelly. The fruit must be picked when ripe, in late summer.

Note, however, that much of the fruit may have been eaten by deer or other critters by the time the fruit is ripe. It is best to watch the fruit as it matures, and pick it when it starts to disappear make your move. Our most successful year was 1995. That year we picked the fruit before August 1st, and cooked down about a dozen jarfuls of jam. We are still using some from that batch.

As the fruit matures, it becomes yellow and pulpy. The pulp of the ripe, raw fruit has an exotic tropical aroma. I would describe it as mostly guava with hints of papaya and strawberry. It's quite surprising and familiar at the same time. If you do try the recipe you'll find the resulting jam yellow to orange iun color with a smooth consistency and a tart, subtle, exotic flavor. I personally like the recipe with a little less sugar. In any case, this jam is delicious. Be aware it is used by some people as a mild cathartic.

Mayapple Jam Recipe

Pick 2 quarts of mature fruit.

Wash fruit, cut off any stem and flower remnants.

Cut fruit into quarters.

Add 1 cup of water and simmer 15 minutes.

Mash fruit and filter through colander.

To 4 cups of pulp, add one box Sure-Gel or Certo.

Bring to boil and add 4 cups sugar.

Hard boil for 1 minute. Skim off foam.

Pour into half pint jars and seal.