Buffaloberryjelly Recipes

BUFFALO BERRY JELLY

Buffalo Berry Jelly image

Buffalo berries make a highly prized jelly - part of the high marks go for the fact that they're atrocious to pick! If your fingers survive the long, needle sharp thorns, you've got a beautiful jelly in the making. If you pick your berries prior to a frost, you will not need to add pectin. If the fruit is overripe or has been through a hard frost, add 3 oz liquid pectin before boiling.

Provided by TJ-Montana

Categories Jellies

Time 45m

Yield 2 pints, 12 serving(s)

Number Of Ingredients 4

Ingredients

1 quart ripe buffalo berries
1/2 cup water
2 cups sugar
1/4 teaspoon butter

Steps:

Wash, sort and stem berries.
Place in deep saucepan or jelly kettle and bring to a boil, stirring often.
Simmer for 10 minutes, then mash with a potato masher.
Simmer an additional 5 minutes.
Run through a food mill or jelly bag. You may have to mash juice out of the jelly bag with your hands to fully discharge -- there should be about 2 cups of milky juice.
Measure fruit juice and add boiling water through pulp to make a full two cups. Pour into deep pot, on medium-high.
Add sugar and stir well.
Add butter (reducing foaming) and bring to a boil. If adding pectin, do so once it has begun to boil.
Boil hard for 1 minute while stirring constantly.
Ladle into hot canning jars, apply lids and rings, and process in a boiling water bath for 10 minutes. Jelly will turn darker, ranging from peach to orangey-red as it processes. It will not be clear, but resemble honey.

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