Wild Fruit Jelly
Category:
Wild fruits common to Central Texas that can be used in this recipe include prickly pear tunas, grapes, mulberries, elderberries, plums, blackberries, persimmons, Turk’s cap fruit, agaritas and a few others. Consider this recipe a guide, and feel free to experiment with different amounts of sweeteners and juices until you create the recipe that is perfect for your palate.
Super easy
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For 1 Batch(es)
Recipe
- Wild fruit of your choice
- lemon juice
- Pomona's calcium water
- sugar or honey
- Pomona's Universal Pectin
Wild Fruit Jelly Directions
- Wash the fruit, remove the stems and place in a saucepan. Unless you’re using agaritas, cover the fruit with water and bring the pot to a boil for 10 to 15 minutes. (When extracting agarita juice, do not boil the water. Instead, pour hot water that has not yet boiled over the berries, let it steep for a few hours then proceed with the recipe.)
- Remove from the heat, gently mash the fruit with a potato masher or the back of a spoon to extract the juices and let cool for up to 1 hour.
- Push the fruit through a sieve lined with cheesecloth or a jelly bag to extract the fruit juice. Measure the amount of juice and place the juice back into the saucepan. For each cup of wild fruit juice, add 1 tablespoon lemon juice, 1 teaspoon Pomona's calcium water, 1/2 c sugar or 1/3 cup honey and 1/2 teaspoon of Pomona's Universal Pectin. Follow the pectin directions on the box.
- Bring the fruit juice, lemon juice and calcium water to a boil. Combine the sugar with the pectin and add to the boiling juice. Stir until the pectin is dissolved then allow the mixture to boil for 1–2 minutes.
- Remove from the heat and pour into sterilized jars. If you plan to keep the jelly for several months, process in a hot-water bath for 10 minutes. To enjoy it right away, though, store the jelly in the refrigerator for up to 2 weeks.
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