WW-01089 Revised 1990

Using Minnesota's Wild Fruits

Isabel D. Wolf and William Schafer

Wild fruits from Minnesota's fields and woods can make delectable jellies, jams, and syrups. The fruits can also be canned or frozen.

Canning and Freezing Wild Fruits

When canning wild fruits, heat-process them in a boiling water bath canner for the same time as their cultivated counterparts. A thin or medium syrup is recommended for canning wild fruits. For canning directions and processing timetables, see FO-0516, Safe Home Canning of Fruits, Vegetables, and Meats.

Frozen wild fruits are prepared and sweetened following the recommendations for cultivated fruits. For specific directions, see FO-0555, Freezing Fruits and Vegetables.

Extracting Fruit Juice

Extraction of juice from the fruit is the first step in the preparation of fruit syrup and fruit jelly. If extracting juice for use in syrup or pectin-added jelly use ripe fruit or berries. If the juice is to be used for traditional or long boil method jelly, use 1/4 underripe and 3/4 ripe fruit. Wash fruit. Crush berries and cut up larger fruit before cooking. Table 1 suggests the amount of water and cooking times. Most fruit gives 1 to 1-1/3 cups juice per pound of fruit. Highbush cranberries, crabapples, chokecherries, and rose hips give close to 2 cups juice per pound of fruit.

**Table 1.**
Fruit	Water per lb. fruit	Cooking time (covered pot) Bring to a boil, then simmer.
Blackberries	1/4 cup	5-10 minutes
Chokecherries*	water to cover	15 minutes or until soft
Crabapples	water to cover	20-25 minutes
Currants	1/2 cup	10-15 minutes
Gooseberries	1/4 cup	5-10 minutes
Highbush cranberries	3 cups	3-5 minutes
Pincherries*	1/2 cup	5-10 minutes
Rose hips	water to cover	15 minutes or until soft
Sandcherries*	1/4 cup	10-15 minutes
Wild grapes	1 cup	5-10 minutes
*When extracting juice from chokecherries, pincherries, or sandcherries, DO NOT crush the seeds. These seeds contain a cyanide-forming compound which can cause illness or death if eaten in large amounts. Chokecherry recipes, in particular, often mention crushing the berries but this procedure shouldn't be followed.

Syrup

**Rose Hip Syrup**
		2 cups rose hip juice 2 cups sugar
Remove blossom remnants and stems from the rose hips. Prepare rose hip juice as previously directed. Add 2 cups sugar to 2 cups juice and boil the mixture for 5 minutes. Remove from heat and pour into clean, hot jars. Process 10 minutes in boiling water bath.

**Blackberry Syrup**
		4 cups blackberry juice 4 cups sugar 1/4 cup lemon juice
Mix all ingredients and simmer until dissolved. Pour into clean, hot jars. Process jars of syrup 10 minutes in boiling water bath.
		—Agricultural Extension Service, Washington State University.

**Chokecherry Syrup**
		4 cups chokecherry juice 4 cups sugar 1/2 cup lemon juice 1/2 package powdered pectin
Extract chokecherry juice as previously directed. Mix and boil ingredients for 2 minutes. Process jars of syrup 10 minutes in boiling water bath.
		—Agricultural Extension Service, Washington State University.
When extracting juice from chokecherries, pincherries, or sandcherries, DO NOT crush the seeds. These seeds contain a cyanide-forming compound which can cause illness or death if eaten in large amounts. Chokecherry recipes, in particular, often mention crushing the berries but this procedure shouldn't be followed.

**Wild Pincherry Syrup**
		2 cups wild pincherry juice 1/2 cup white corn syrup 3 cups sugar
Extract juice as previously directed. Bring ingredients to a boil in a large saucepan. Turn down heat and simmer 15 minutes. Pour into hot, clean jars. Heat-process 10 minutes in boiling water bath canner.
		—Minnesota Extension Service, University of Minnesota.
When extracting juice from chokecherries, pincherries, or sandcherries, DO NOT crush the seeds. These seeds contain a cyanide-forming compound which can cause illness or death if eaten in large amounts. Chokecherry recipes, in particular, often mention crushing the berries but this procedure shouldn't be followed.

**Blueberry Syrup**
		2 quarts blueberries 4 cups sugar 3/4 cup cold water
Mash fruit, sprinkle with sugar, cover, and let stand overnight in refrigerator. Add water, bring to a boil, and cook 20 minutes. Strain through cheesecloth. Heat to boiling point, pour into hot, clean jars. Process 10 minutes in boiling water bath canner.
		—Cooperative Extension Service, University of Alaska.

Jelly

Jelly is made from fruit juice and sugar. A gel structure will be achieved only if the mixture contains sufficient pectin. There are two methods of preparing jelly.

Traditional long boil without added pectin is suitable only for fruits rich in pectin.
Short boil with added pectin is used for fruits lacking pectin. Be sure to follow the directions on the pectin package carefully for pectin-added jelly and jam.
The use of jelly jars and paraffin is no longer recommended. The Minnesota Extension Service advises the use of two-piece lids. Fill hot, sterile half-pint jars to 1/4 inch of top, and seal. Process in a boiling water bath for 6 minutes (10 minutes for cold, unsterile jars).

For detailed information about equipment and procedures for jelly, see FO-0686, Making Jelly.

**Rose Hip Jelly**
		4 cups rose hip juice 7-1/2 cups sugar 1 bottle liquid pectin
Remove blossom remnants and stems from rose hips. Prepare rose hip juice as previously directed. Measure juice and stir in sugar. Place on high heat, stirring constantly. Bring to a full, rolling boil. Add the liquid pectin and heat to a full boil. Boil hard for 1 minute. Remove from heat; skim off foam. Pour jelly into hot jars. Use two-piece lids and process in boiling water bath. Rose hips should be picked after the first killing frost for best flavor and jelling. This jelly is a good source of Vitamin C.
		—Red Lake Reservation, Expanded Food and Nutrition Program Assistants.

**Highbush Cranberry Jelly**
		2 cups highbush cranberry juice 1-1/2 cups sugar
Extract juice as previously directed. Measure juice, add sugar; stir well. Boil over high heat until jelly sheets from a spoon or to 220 - 222 degrees F. Remove from heat; skim off foam. Pour into hot jars. Use two-piece lids and process in boiling water bath.
		—Cooperative Extension Service, North Dakota State University.

**Wild Grape and Crabapple Jelly**
		3 cups wild grape juice 3 cups crabapple juice 7 cups sugar 2 tablespoons lemon juice
Extract juice as previously directed. Add sugar. Heat mixture until sugar dissolves, stirring constantly. Bring to a boil and skim off foam. Cook until jelly mixture reaches 220 - 222 degrees F, or when jelly sheets from metal spoon. Pour into hot, sterilized jars. Use two-piece lids and process in boiling water bath.
		—Minnesota Extension Service, University of Minnesota.

**Pincherry Jelly**
		6-1/2 cups pincherry juice 7 cups sugar 1 box powdered pectin
Crush pincherries, add water, and simmer 10 minutes. Put fruit in damp jelly bag or through cheesecloth to extract juice. Measure 6-1/2 cups juice into kettle, add powdered pectin, and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, skim off foam, and pour into hot, sterilized jars. Use two-piece lids and process in boiling water bath.
		—Expanded Food and Nutrition Program, Becker County.
When extracting juice from chokecherries, pincherries, or sandcherries, DO NOT crush the seeds. These seeds contain a cyanide-forming compound which can cause illness or death if eaten in large amounts. Chokecherry recipes, in particular, often mention crushing the berries but this procedure shouldn't be followed.

**Gooseberry Jelly**
		2-1/2 cups juice from green gooseberries 2-1/2 cups juice from ripe (red-purple) gooseberries 5 cups sugar
Extract juice as previously directed. Measure juice. Add sugar to juice. Boil until mixture reaches 220 - 222 degrees F, or until jelly sheets from spoon. Remove from heat and skim off foam. Pour into hot, sterilized jars. Use two-piece lids and process in boiling water bath.
		—Extension Department, University of Saskatchewan.

**Sandcherry Jelly**
		3-1/2 cups sandcherry juice 3-1/2 cups sugar 1 package powdered pectin
Extract juice as previously directed. Measure juice into large saucepan. Mix pectin into juice in saucepan. Place over high heat and stir until mixture comes to a hard boil. Immediately add sugar and stir. Bring to a full, rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat, skim off foam and pour into hot, sterilized jelly jars. Use two-piece lids and process in boiling water bath.
		—Extension Service, South Dakota State University.
When extracting juice from chokecherries, pincherries, or sandcherries, DO NOT crush the seeds. These seeds contain a cyanide-forming compound which can cause illness or death if eaten in large amounts. Chokecherry recipes, in particular, often mention crushing the berries but this procedure shouldn't be followed.

**Chokecherry Jelly**
		3 cups chokecherry juice 6-1/2 cups sugar 1 bottle liquid pectin 1/4 teaspoon almond extract (optional)
Pour juice into large heavy kettle. Add sugar and stir to mix. Place over high heat. Bring to a boil, stirring constantly. Stir in pectin. Bring to a full, rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat. Stir and skim 5 minutes. Add almond extract. Pour into hot, sterilized jars. Use two-piece lids and process in boiling water bath.
		—Eleanor Fitzgerald, Extension Service, North Dakota State University.
When extracting juice from chokecherries, pincherries, or sandcherries, DO NOT crush the seeds. These seeds contain a cyanide-forming compound which can cause illness or death if eaten in large amounts. Chokecherry recipes, in particular, often mention crushing the berries but this procedure shouldn't be followed.

Jams

Jams are made from crushed or ground whole fruit. The two main methods are:

with no added pectin for pectin-rich fruits, or
with added pectin for fruits lacking pectin.

For detailed information about equipment and procedures, see FS-1088, Making Jams, Marmalades, Preserves, and Conserves.

**Rose Hip and Rhubarb Jam**
		1 cup rose hips 4 cups diced rhubarb 1 cup water 1/4 teaspoon salt 2 cups sugar 1 tablespoon grated lemon rind
Cut slightly underripe rose hips in half and remove seeds with knife point. Combine rose hips, rhubarb, water, and salt, and boil 1 minute. Add sugar and lemon and boil 1 minute. Remove from heat and pour into hot, sterilized jars. Use two-piece lids and process in boiling water bath.
		—Cooperative Extension Service, University of Alaska.

**Gooseberry Jam**
		6 cups gooseberries (3/4 ripe [red], 1/4 underripe [green]) 1-1/2 cups water 4 cups sugar
Wash berries, place in saucepan, and bring to boiling. Reduce heat and simmer until gooseberries are soft, approximately 15 minutes. Remove from heat and measure pulp (about 4 cups). Add sugar and boil about 7- 9 minutes. Remove from heat, skim, and pour into hot, sterilized jars. Use two-piece lids and process in boiling water bath.
		—Extension Department, University of Saskatchewan.

**Blackberry-Huckleberry Jam**
		6 cups wild blackberries 1/4 cup water 1 cup huckleberries (half underripe) 7 cups sugar 1/2 bottle liquid pectin
Wash blackberries, crush, and combine with water in saucepan. Bring to a boil and simmer, covered, 5 minutes. Force mixture through coarse sieve or food mill to remove most of the seeds. Measure. Add water to give 3 cups of blackberry pulp. Combine pulp, huckleberries, and sugar in large (8 quart) kettle, mixing well. Heat to full, rolling boil; boil hard 1 minute, stirring constantly. Remove from heat; stir in pectin; skim. Pour into hot, sterilized jars. Use two-piece lids and process in boiling water bath. Makes 10 1/2-pints.
		—Minnesota Extension Service, University of Minnesota.

**Wild Plum Jam—Freezer Jam**
		3 cups wild plums (finely mashed or sieved) 6 cups sugar 1 box powdered pectin 1 cup water
Combine fruit and sugar. Let stand about 20 minutes, stirring occasionally. Boil powdered pectin and water rapidly for 1 minute, stirring constantly. Remove from heat. Add the fruit and stir about 2 minutes. Pour into jars; tighten lids. Let stand at room temperature for 24 hours or until jellied. Store in freezer or refrigerator. Yield: 9 cups.
		—Agricultural Extension Service, Washington State University.

Isabel D. Wolf and William Schafer
Food Science and Nutrition

Agriculture \ Community \ Environment \ Family \ Garden \ Living \ Youth
Home \ Search \ Product Catalog \ News \ Workshops \ Online Shopping
About Extension \ Extension Offices

Produced by Communication and Educational Technology Services, University of Minnesota Extension.

In accordance with the Americans with Disabilities Act, this material is available in alternative formats upon request. Please contact your University of Minnesota Extension office or the Distribution Center at (800) 876-8636.

University of Minnesota Extension is committed to the policy that all persons shall have equal access to its programs, facilities, and employment without regard to race, color, creed, religion, national origin, sex, age, marital status, disability, public assistance status, veteran status, or sexual orientation.