Manzanita Jelly
"I had heard that the early Indians and Spaniards of California used to use Manzanita Berries for a number of items, from Jellies, flours and Cidars; even using the leaves medicinally. So off I went to try and find out all about it, especially since they are something that grows wild up here and are free for the taking. But of course, before I did I went out and picked as many berries as possible...not a job for the faint of heart...lol.
As history would have it these berries which grow so abundantly in the California Foothills were also called BearBerries as they are one of Bears favorite foods. So of course I was extremely aware of my surroundings and any crackle of branches sent me running.
When picking the berries be sure to pick them with out the stem whenever possible, and be prepared since the stems are very sappy and sticky, which makes it hard as heck to clean them off the berries if you don't do it at first. Just a word to the wise from one who learned the hard way.
Here in the Foothills of the Sierras in California the best time for picking the berries is April through May, but they can still be found in June and most of the summer, just not as abundant. The berries are smaller than marble size, and it takes alot of patience and perserverance to get a half gallon of them. I believe it would be easier if you had a crew of three or more to do it in a bout a days time....lol. Ohhhh and by the way...watch out for Poison Oak!!!
I will be making this jelly up soon and will then make any adjustments to the recipe that might be needed."
- Ready In:
- 50mins
- Ingredients:
- 4
- Yields:
-
5 half pints
ingredients
- 1⁄2 gallon Manzanita berries, washed and cleaned
- 1⁄2 lemon, rind of, peel sliced
- 1 cinnamon stick
- 4 cups sugar
directions
- Cover berries with water and crush, add lemon peel and cinnamon stick and simmer for 15 minutes.
- Place in cheesecloth and strain. Bring juice back to boil and for each 5 cups of liquid add 4 cups sugar. Boil rapidly until liquid sheets rather than drops off spoon.
- Pour into sterilized jars and seal.
- (You can a a drop of green food coloring to brighten up the jelly if desired).
- Makes about 5 Half Pints.
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Reviews
-
My mom tried to make this jelly, however, it never jelled. It tastes great, and works as ice cream topping.
RECIPE SUBMITTED BY
That baby in the picture...yep that's me some eon's ago...not even gonna tell you how many. I live in the Sierra Mountains bordering a National Forest with my chickens and goats. My wonderful husband who passed on October 10,2006 was extremely ill with several terminal illnesses and is sorely missed. You will find "Renal Failure" cookbook with recipes collected for his meals, these seem to also be pretty good for Diabetic Diets and some for Heart Healthy Diets.
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If you go to My Cookbooks...you will find one "From the Grey Cookbook" This is a collection of my Dear Late Mothers recipes...and in memory of all the wonderfully delicious meals she used to cook for us.
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I Love to cook good food, but Italian is one of my specialties. Baking is my fun...pies, cookies, and making candy. Don't do cakes, nobody here eats them. But make a cheesecake and it disappears.
Gardening is a hobby, and love to run out and pick fresh vege's and herbs to add to my meals. Besides my dogs, cats, fish, 3 goats, I have a really good collection of chickens, and the ladies present me with a steady supply of fresh eggs, and fertilizer for the garden. Food preservation and storage is a passion.
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As you might be able to tell from my name I collect bears, ceramic and stuffed (Started with one on the Birth of my first grandchild) now have over 600 bears and no room in my house for another...not that they don't continue to find a spot in my humble home as everyone has to give me one no matter the occasion.
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