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Community => Butchering, Cooking, Recipes => Topic started by: HoofsandWings on July 02, 2014, 08:31:37 PM

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Title: It is Jelly season
Post by: HoofsandWings on July 02, 2014, 08:31:37 PM

I see thimble berries, salmon berries, wild mtn black berries.
If I combined the three, how would the jelly work? Would it require extra pectin?
I think there are some huckleberries too.

How much sugar?

Title: Re: It is Jelly season
Post by: packmule on July 02, 2014, 09:51:59 PM

Can't help you with the combined fruit question...but the blackberry and huckleberry jelly's are great.  Buy a pack of pectin and follow the instructions, I use the blueberry recipe for huckleberries...the amount of sugar is pretty impressive, usually as much or more than the fruit you're using.  Very good though...

Title: Re: It is Jelly season
Post by: sauercollector on July 16, 2014, 05:35:09 PM

My favorite wild fruit jam is made from the Thimble berry using the low sugar recepies found in the pectin boxes. The seeds can be annoying but these can be moderated somewhat with the use of a food mill prior to making the jam.

As an aside, in mid to late september the black elderberries one sometime finds on the back roads of E. Washington will be ready to pick. Makes great jam as well. (use a food mill for these also).  A tip about these berries: when picking black elderberries, only pick the bunches/clumps with very 'black' stems as these are the ones that will be ripe and ready for harvest.  If you pick them before the stems are black, even though they may look like they are ripe (usally around late Aug or Early Sept) they are not!  Trust me, the ones with the black stems make the best jam/jelly. (or wine? never tried that!)  Easiest way to seperate the elderberry from the stems is to freeze the entire clump and then simply knock the frozen berries from the stems.  works like a charm!  Good luck!

Title: Re: It is Jelly season
Post by: Carp Commander on July 23, 2014, 06:49:27 PM

Has anyone ever had a batch of jelly (liquid pectin) fail to gel?

I have 40 pints of apricot syrup and I am not sure what to do with it.

I'm assuming I can open all the jars, add pectin, boil and re-can.

Title: Re: It is Jelly season
Post by: Song Dog on July 23, 2014, 08:09:51 PM

 I combin the three all the time and call it my Mt. berry jam follow the blackberry jam recipe on your pectin.  Just remember diffrent brands will call for diffrent amounts.  I just put up 90 pints of raspberry, boysen berry and peach.  Will be doing Huckleberry next weekend.

Title: Re: It is Jelly season
Post by: snowpack on July 23, 2014, 08:20:59 PM

I think if enough thimbleberries are used, you can cut back on pectin.  If more salmonberries, then add more pectin.  For straight Thimbleberry I don't have to add any.
Salal is coming into season too.....

Title: Re: It is Jelly season
Post by: Jellymon on July 23, 2014, 08:39:17 PM

 :yike:

(See name)  :chuckle: