Ingredients
1 quart ripe buffalo berries
1/2 cup water
2 cups sugar
1/4 teaspoon butter
Method
Sources
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dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Measures sugar concentration for jams, syrups, fermentation
Record your recipes and experiments — organized cooking journal
Fine cheesecloth for straining, cheesemaking, clarifying
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Measures sugar concentration for jams, syrups, fermentation
Record your recipes and experiments — organized cooking journal
Fine cheesecloth for straining, cheesemaking, clarifying
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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.