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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Pincherry Jelly Made From Wild Fruit

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Pincherry Jelly Made From Wild Fruit

By Isabel D. Wolf and William Schafer, Food Technologist — Department of Food Science and Nutrition

Revised 2011 by LouAnn Jopp, Extension Educator — Food Safety.

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.

  1. When extracting juice for pectin-added jelly use ripe pincherries.*
  2. Wash the fruit in cool running water.
  3. Add 1/2 cup water for each pound of pincherries.
  4. Bring to a boil in a covered stainless steel or enamel kettle and then simmer for 5-10 minutes.
  5. 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.

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