Manzanita Jelly
Capture the essence of wild foraging with this delectable Manzanita Jelly, a unique and aromatic homemade preserve that celebrates the naturally sweet, tangy flavor of manzanita berries. Perfect for nature lovers and DIY enthusiasts, this jelly recipe requires just a handful of simple ingredients—manzanita berries, sugar, lemon juice, water, and powdered pectin—yet delivers a beautifully clear, golden-red jelly with a subtly earthy undertone. The detailed simmering and straining process highlights the distinct flavor and ensures a pristine finish, while a quick canning step extends its shelf life up to a year. Spread this vibrant jelly on warm toast, pair it with soft cheeses, or use it as an elegant topping for desserts. With its wildcrafted origins and rustic appeal, this recipe is a must-try for adventurous palates and homemade food enthusiasts alike.
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Recipe Information
Ingredients
- 8 cups Manzanita berries
- 6 cups Water
- 4 cups Sugar
- 1 packet Powdered pectin
- 2 tablespoons Lemon juice
Instructions
Rinse the manzanita berries thoroughly to remove any dirt or debris.
Combine the manzanita berries and water in a large pot. Bring the mixture to a boil over medium-high heat.
Reduce the heat to low and simmer for 30 minutes, stirring occasionally to help the berries release their juice.
Line a colander with a fine mesh strainer or cheesecloth and place it over a large bowl. Pour the berry mixture into the lined colander, allowing the juice to strain through. Let it sit for about an hour without pressing to ensure the jelly remains clear.
Measure the amount of strained juice. You should have about 4 cups. If needed, add water to reach 4 cups.
Pour the juice back into a clean pot and add the sugar, lemon juice, and powdered pectin. Stir to combine.
Bring the mixture to a rolling boil over high heat, stirring constantly. Boil for 1 minute, then remove from heat.
Skim off any foam that forms on the surface using a spoon.
Quickly ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe the jar rims clean and seal with lids and rings.
Process the jars in a boiling water bath for 10 minutes to ensure they seal properly.
Remove the jars from the water bath and let them cool completely. Check the lids to ensure they are sealed. If any jars did not seal, store them in the refrigerator and use within a few weeks.
Store sealed jars in a cool, dark place. The jelly will last up to a year if stored properly.
Nutrition Facts
Calories |
5500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 1370.0 g | 498% | |
| Dietary Fiber | 97.3 g | 348% | |
| Total Sugars | 1178.3 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3838 mg | 82% | |
*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.
