Title: Barberry Jelly
Categories: Jam Herb
Yield: 3 Pints

4	c	Barberries; crushed
2		Oranges; chopped
2	c	Water
1 1/2	c	Sugar
1	pk	Pectin

Sterilize six half-pint jelly jars with two-part lids; keep hot. Scald the lids in a saucepan of boiling water. Remove from the heat and cover the pan.

Simmer the berries and oranges in the water for 20 minutes, or until tender. Strain the juice through a jelly bag. Combine the juice and the sugar. Bring to a rolling boil. Add the pectin; bring to a boil. Pour the jelly into the prepared jars, wipe the rims, cover with the lids, and screw on the rings. Process in a hot-water bath for 15 minutes.

Source: "Field Guide to North American Edible Wild Plants" by Thomas S. Elias and Peter A. Dykeman New York: Sterling 1990 ** The Herb Companion -- Oct/Nov 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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