Best 4 Buffalo Berry Jelly Recipes

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Buffalo berry jelly is a delicious and versatile condiment that can be used to add a unique flavor to a variety of dishes. Made from the tart and tangy berries of the buffaloberry shrub, this jelly has a beautiful red color and a slightly sweet flavor. It is a popular ingredient in Native American cuisine and is also becoming increasingly popular in mainstream cooking. This article provides three different recipes for making buffalo berry jelly, each with its own unique flavor and texture. The first recipe is a classic buffalo berry jelly that is made with just a few simple ingredients. The second recipe is for a spicy buffalo berry jelly that gets its kick from the addition of chili peppers. The third recipe is for a sweet and tangy buffalo berry jelly that is made with the addition of apples. No matter which recipe you choose, you are sure to enjoy the delicious and unique flavor of buffalo berry jelly.

Check out the recipes below so you can choose the best recipe for yourself!

WILD PLUM JELLY



Wild Plum Jelly image

I've had this wild plum jelly recipe for ages. Each year when the plums are ripe, I'll fill my pail and make this jelly. It's so good served with toast, pancakes or waffles! -Ludell Heuser, Mt. Horeb, Wisconsin

Provided by Taste of Home

Time 1h

Yield about 8 half-pints.

Number Of Ingredients 4

5 pounds wild plums, halved and pitted
4 cups water
1 package (1-3/4 ounces) powdered fruit pectin
7-1/2 cups sugar

Steps:

  • In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand until liquid measures 5-1/2 cups, about 30 minutes., Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 1g fiber), Protein 0 protein.

BLUEBERRY JELLY



Blueberry Jelly image

My mother brought this old family recipe with her when she moved here from Scotland. My children and husband especially love spreading this fruitful jelly on slices of homemade bread. I love it because this blueberry jelly recipe is simple to make. -Elaine Soper, Trinity Bay, Newfoundland

Provided by Taste of Home

Time 1h20m

Yield 6 pints.

Number Of Ingredients 4

2 quarts fresh or frozen blueberries
4 cups water
12 cups sugar
2 pouches (3 ounces each) liquid fruit pectin

Steps:

  • Place blueberries in a Dutch oven and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place berry mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 6 cups., Pour juice back into Dutch oven; gradually stir in sugar until it dissolves. Bring to a boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly., Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.

WILD BERRY FREEZER JAM



Wild Berry Freezer Jam image

One year, I decided I wanted to make a wild berry jam but couldn't find a recipe, so I invented my own. - Barbara Hohmann, Petawawa, Ontario

Provided by Taste of Home

Time 15m

Yield 6 half-pints.

Number Of Ingredients 8

1 cup saskatoon berries or blueberries
1 cup raspberries
1 cup strawberries
1 cup blackberries
1 cup blueberries
4 cups sugar
1 pouch (3 ounces) liquid fruit pectin
1 tablespoon lemon juice

Steps:

  • Rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a large bowl, thoroughly crush all of the berries. Stir in sugar; let stand 10 minutes, stirring occasionally., Combine pectin and lemon juice; add to fruit, stirring constantly until sugar is dissolved, about 3 minutes.(A few sugar crystals may remain.) , Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.

Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 0 protein.

SURE.JELL BLUEBERRY JELLY



SURE.JELL Blueberry Jelly image

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield about 5 (1-cup) jars or 96 servings, 1 Tbsp. each.

Number Of Ingredients 4

3-1/2 cups prepared juice (buy about 4 lb. or 12 cups fully ripe blueberries)
1 pkg. SURE-JELL Fruit Pectin
1/2 tsp. butter
4 cups cane sugar

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Crush blueberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-1/2 cups prepared juice into 6- or 8-qt. saucepot.
  • Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Tips:

  • Choose ripe buffalo berries: Use plump, ripe buffalo berries for the best flavor and texture.
  • Prepare the berries: Wash and sort the buffalo berries, removing any stems or leaves.
  • Use a food mill or strainer: To get the smoothest jelly, use a food mill or strainer to remove the seeds and skins from the berries.
  • Cook the jelly until it reaches the desired consistency: The jelly is done when it reaches a temperature of 220°F (104°C) or when it reaches the desired consistency. You can test the consistency by dropping a small amount of jelly onto a cold plate. If the jelly wrinkles when you push it with your finger, it is ready.
  • Process the jelly: To preserve the jelly, process it in a boiling water bath for 10 minutes.
  • Store the jelly: Store the jelly in a cool, dark place for up to 1 year.

Conclusion:

Buffalo berry jelly is a delicious and versatile condiment that can be used in a variety of ways. It is a great way to enjoy the unique flavor of buffalo berries. With its bright red color and tart flavor, buffalo berry jelly is a perfect addition to your next meal. Whether you use it on toast, pancakes, or waffles, or as a glaze for chicken or fish, buffalo berry jelly is sure to please. So next time you have a chance to make buffalo berry jelly, be sure to give it a try!

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