Buffalo Berry Jelly

1. 1

   Wash, sort and stem berries.

2. 2

   Place in deep saucepan or jelly kettle and bring to a boil, stirring often.

3. 3

   Simmer for 10 minutes, then mash with a potato masher.

4. 4

   Simmer an additional 5 minutes.

5. 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. 6

   Measure fruit juice and add boiling water through pulp to make a full two cups. Pour into deep pot, on medium-high.

7. 7

   Add sugar and stir well.

8. 8

   Add butter (reducing foaming) and bring to a boil. If adding pectin, do so once it has begun to boil.

9. 9

   Boil hard for 1 minute while stirring constantly.

10. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.