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.
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Units: US | Metric
- 1Wash, sort and stem berries.
- 2Place in deep saucepan or jelly kettle and bring to a boil, stirring often.
- 3Simmer for 10 minutes, then mash with a potato masher.
- 4Simmer an additional 5 minutes.
- 5Run 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.
- 6Measure fruit juice and add boiling water through pulp to make a full two cups. Pour into deep pot, on medium-high.
- 7Add sugar and stir well.
- 8Add butter (reducing foaming) and bring to a boil. If adding pectin, do so once it has begun to boil.
- 9Boil hard for 1 minute while stirring constantly.
- 10Ladle 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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Nutritional Facts for Buffalo Berry Jelly
Serving Size: 1 (43 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 129.7
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.2 mg
- Sodium 0.7 mg
- Total Carbohydrate 33.3 g
- Dietary Fiber 0.0 g
- Sugars 33.3 g
- Protein 0.0 g
The following items or measurements are not included: