Prep 45 mins
Cook 0 mins
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.
- Wash, sort and stem berries.
- Place in deep saucepan or jelly kettle and bring to a boil, stirring often.
- Simmer for 10 minutes, then mash with a potato masher.
- Simmer an additional 5 minutes.
- 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.
- Measure fruit juice and add boiling water through pulp to make a full two cups. Pour into deep pot, on medium-high.
- Add sugar and stir well.
- Add butter (reducing foaming) and bring to a boil. If adding pectin, do so once it has begun to boil.
- Boil hard for 1 minute while stirring constantly.
- 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.