Pincherry Jelly Made From Wild Fruit
Jelly is made from fruit juice and sugar. A gel structure will be achieved only if the mixture contains sufficient pectin. Often commercial pectin will be added to obtain this desired structure. Most fruit gives 1 to 1-1/3 cups juice per pound of fruit.
Extraction of juice from the fruit is the first step in the preparation of fruit jelly.
- When extracting juice for pectin-added jelly use ripe pincherries.*
- Wash the fruit in cool running water.
- Add 1/2 cup water for each pound of pincherries.
- Bring to a boil in a covered stainless steel or enamel kettle and then simmer for 5-10 minutes.
- Cool and strain through cheesecloth or a damp jelly bag.
* When extracting juice from pincherries, DO NOT crush the seeds. These seeds contain a cyanide-forming compound which can cause illness or death if eaten in large amounts.
Pincherry Jelly Recipe
- 6 1/2 cups pincherry juice
- 7 cups sugar
- 1 box powdered pectin
Combine ingredients. Bring to full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, skim off foam. Pour jelly into hot, sterilized half-pint jars to 1/4 inch of top and seal with two-piece canning lids.* Process in a boiling water bath for 6 minutes (10 minutes for cold, unsterile jars).
* The use of paraffin is no longer recommended. The Minnesota Extension advises the use of two-piece lids.
- Expanded Food and Nutrition Program, Becker County
Revised by LouAnn Jopp 2011