Turk’s cap flower and the small American beauty berries.
I went ahead and dried petals for my jelly. Time-consuming for you and totally unnecessary!
Harvest by running your fingers over the berries, letting them fall into your bowl.
These are the ingredients available in my yard today. I did not have enough American beauty berry or Turk’s cap fruits to make more than a pint of jelly. So, I took a chance on my pomegranates, which are HIDEOUS this year. I seriously thought they’d be rotted out and full of worms from the looks of them.
HOW APPETIZING IS THAT? I’ll show you the yuck after the recipe. Truly hideous.
INSTRUCTIONS ON HARVEST
- Grab a medium-sized bowl and run your fingers under the beauty berries to catch them. They are total escape artists.
- If you have any Turk’s cap, pop off the little apples. Then, if you are interested, pull off some flowers. Remove the green part and stamen right in the garden.
- You can eat the little apples and the Turk’s cap flowers. A bit plain, to be honest. The flowers are sweeter than the fruits.
- You can eat the beauty berries straight off the plant. They are so meh. Like an unripe persimmon. I mean, go right ahead. You won’t get sick. But they aren’t anything to write home about.
This part is hard because you aren’t collecting the usual fruits and berries. This is by no means a science.
I ended up with 1.5 cups of these wild berries, which is not worth my canning time. I added in some questionable looking pomegranates from my yard to get 4 cups of uncooked fruits. Despite their gross appearance, the fruit was fine in the pomegranates. Underripe, of course, given the time of year. But edible.
- 4 cups of berries (The beauty berries and Turk’s cap fruits are not sweet or particularly strong in flavor. If you have like a cup of berries, add a plain tasting fruit to the mix. Apple, maybe. I had pomegranates.)
- Clean them (no green parts) and boil down for 20 minutes. Add a few tablespoons of water at first so you don’t burn it.
- Mush the mix while boiling to ensure you get a lot of juice.
- Put a colander over a bowl. Ladle in the cooked mix and squish through to get what you can of the juices. You can wait until the mix is not boiling hot to do this.
CANNING STEP 1: Sterilize jars
You need to boil a couple of jars for 10 minutes to sterilize. I chose 2 pint jars and 1 half-pint. Just wash the lids in hot water and mild soap. Do not boil them. You’ll ruin the seal.
This year I have been using a low-sugar pectin for a change. The amount of sugar required for regular pectin is terrifying. It’s been a bit of an experiment. For this recipe, I ended up using more sugar than recommended by the label to ensure a solid product.
- 3 cups of juice (I had to add water to get there. The mix was fairly pulpy, so the added water helped the texture.)
- Citric acid. You must make this mix acidic to ensure that it will jell and be preserved. I used the juice of 2 organic Lemon Drop citrus in my yard. Oh? You don’t have that? Then give up now. KIDDING. Get some lemon juice or something. The concentrate in the little plastic lemon will be fine. 2-3 tbs. Not too tart! Unless you like that.
- 3 tbs of low-sugar pectin. Whisk it in gradually. Otherwise you get a lumpy gravy. Rolling boil for 1 minute before adding sugar.
- Start with 1/2 cup of sugar, whisked in gradually. Rolling boil for 1 minute. Reduce to low heat.
- Get a spoon and put an ice cube on it to cool it. Stick it in the jelly mix. If after about 30 sec-1 minute on the cold spoon it isn’t looking very jelly-like, consider adding a bit more sugar. (This is the hard part. I had a really stiff grape jelly this year using the minimum sugar the product recommended. Use your best judgment. And don’t fret.)
- If the jelly looks decently thick (NOT watery, but kind of a syrup), you can stop cooking.
- Wait until it is not boiling hot so you do not burn yourself from a splash.
- Pour into the sterilized containers. (If you have extra, just grab a clean-but unsterile- container. Pour in, and refrigerate immediately. Use within a week or so.)
CANNING STEP 2: Hot Bath
- Place lid and rim around the jelly right away and hand-tighten. Don’t go crazy on the lid. You do want to be able to open it later, right?
- BATH TIME! Hard boil water–enough to basically submerge the jars. Then stick them in for 10 minutes (sea level). What happens if you don’t entirely submerge them? Certain death. Kidding! I’ve never had a problem. I eat my stuff within a year. If it looks or smells off when you open the container later, throw it out! Gross. Do not eat spoiled food. Crimeny.
CANNING STEP 3: Despair
- OMG. Lid popped and sealed. My jelly is not setting. I am going to cry! What a waste of time. GAHHHH! What do I do?
- Hmm. It’s no longer hot to the touch and still watery. I should probably still cry.
- Wait! I will put it in the fridge for a bit. ooo. It was fine after an hour. Despair over.
- Alternative scene: Oh no. Liquid. Overnight in fridge. I give up! We will have syrup for pancakes. (Good for you!)
- Alternative scene 2: Liquid? No. Not on my watch. (Crazy person) I’m opening these jars up and boiling again. More pectin. More sugar! I HAVE MADE A LOAF OF INEDIBLE JELLY. BOW DOWN TO THE BRICK. YOU EAT THE BRICK. EAT IT!
My pomegranates have suffered this year from the heavy rains. And vicious squirrel attacks. And sunburn.
A good part of the crop has been half-chewed by squirrels and has exploded due to excessive moisture. Exploded, chewed, burnt pomegranates. Ew.
I was surprised to see that the ugly balls actually have decent seeds inside.
They are underripe. Picked them out of morbid curiosity.
Not one bit worm-addled. Huh. Still ugly as cuss on the outside, though.