Buffalo Berry Jelly
Capture the vibrant tang of the wild with this irresistible Buffalo Berry Jelly recipe! Made from the tart, nutrient-rich buffalo berries, this homemade jelly offers a unique twist on traditional preserves, balancing the berries' natural tartness with just the right amount of sugar and a hint of fresh lemon juice. With a silky texture achieved through liquid pectin and a beautifully vibrant hue, this jar of sunshine is perfect for spreading on toast, swirling into yogurt, or using as a glaze for grilled meats. Simple to prepare and canning-friendly, this jelly is an exceptional way to savor the distinct flavors of buffalo berries all year long. Perfect for breakfast spreads, charcuterie boards, or gifting, this recipe is a delicious ode to nature’s bounty!
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Recipe Information
Ingredients
- 4 cups buffalo berries
- 3 cups sugar
- 1 cup water
- 1 packet liquid pectin
- 2 tablespoons lemon juice
Instructions
Wash the buffalo berries thoroughly to remove any dirt or debris, then drain them well.
In a large saucepan, combine the buffalo berries and water. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 10-15 minutes, or until the berries have softened and released their juices.
Place a fine-mesh strainer or cheesecloth over a large bowl. Carefully pour the cooked berry mixture through the strainer, pressing the berries to extract as much juice as possible. Discard the solids.
Measure the buffalo berry juice. You should have about 2 cups of juice. If you have less, add water to make up the difference.
Return the juice to a clean saucepan. Stir in the sugar and lemon juice. Heat the mixture over medium-high heat, stirring constantly, until the sugar has completely dissolved.
Bring the mixture to a rolling boil that cannot be stirred down. Quickly stir in the liquid pectin.
Boil the mixture for exactly 1 minute while stirring continuously. Remove the saucepan from the heat and skim off any foam that forms on the surface.
Ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars to ensure they are clean, then seal them with lids and bands.
Process the jars in a boiling water bath for 10 minutes to ensure proper preservation. Adjust processing time for altitude, if necessary.
Remove the jars from the water bath and let them cool on a towel-lined surface for 12-24 hours. Check the seals before storing them in a cool, dark place. Refrigerate any jars that did not seal properly.
Nutrition Facts
Calories |
3175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 32 mg | 1% | |
| Total Carbohydrate | 771.3 g | 280% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 713.8 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1948 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
