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Nutrition Facts
Serving Size 1 (43g) Recipe makes 12 servings The following items or measurements are not included below: berries
Calories 129
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 0mg		0%
Total Carbohydrate 33.3g		11%
	Dietary Fiber 0.0g	0%
	Sugars 33.3g
Protein 0.0g		0%
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Buffalo Berry Jelly

Recipe #387909 | 45 min | 45 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: TJ-Montana
Aug 31, 2009

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.

SERVES 12 , 2 pints (change servings and units)

Ingredients

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

Directions

1
Wash, sort and stem berries.
2
Place in deep saucepan or jelly kettle and bring to a boil, stirring often.
3
Simmer for 10 minutes, then mash with a potato masher.
4
Simmer an additional 5 minutes.
5
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.
6
Measure fruit juice and add boiling water through pulp to make a full two cups. Pour into deep pot, on medium-high.
7
Add sugar and stir well.
8
Add butter (reducing foaming) and bring to a boil. If adding pectin, do so once it has begun to boil.
9
Boil hard for 1 minute while stirring constantly.
10
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.