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 (1.75 ounces) or 6 Tablespoons
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 or pint jars to 1/4 inch of top. Seal with two-piece canning lids. Process in a boiling water bath. See chart below.
* The use of paraffin is no longer recommended. The Minnesota Extension advises the use of two-piece lids.
|Jar size||Elevation||Processing time|
|Half or quarter pints||0-1000 feet||5 minutes|
|Half or quarter pints||1001-2000 feet||6 minutes|
|Half or quarter pints||2001-3000 feet||7 minutes|
|Pints||0-1000 feet||10 minutes|
|Pints||1001-2000 feet||11 minutes|
|Pints||2001-3000 feet||12 minutes|
- Expanded Food and Nutrition Program, Becker County
Revised by Suzanne Driessen 2016