Wednesday, August 13, 2014

Jostaberry Jelly

Ok this is officially my favorite jelly!  What is a jostaberry?  It is a hybrid cross between a black currant and gooseberry. I will post a blog on growing Jostaberries because they are a great low maintenance, disease free, edible landscape bush perfect for the backyard berry grower.   The berries ripen over time to a deep purple and unlike gooseberries are spineless.  I pick them and freeze them on a tray lined with freezer paper. When you are ready to make the jelly allow the berries to defrost.  I do not worry about removing stems or tails.  With this recipe you can mix gooseberries and jostaberries. You will need about 6 cups of berries.

If freezing spread on freezer paper on a tray and place in freezer.  When frozen put in ziploc bags.  Thaw berries when you are ready to make this jelly.

Put berries in a pot with a little water.  Simmer til tender.  Don't worry about stems because it will be strained through a jelly bag.

Mast periodically with a potato masher.

Pour into a jelly bag. Allow juice to strain.

Jostaberry juice mixed with pectin.

Keep lids hot but do not boil. 

Finished jelly is beautiful and delicious!
I wash the berries add berries and water to bottom of a pot and bring to a boil.  Mash berries as they soften with a potato masher. Wet a jelly bag and put it on a frame over a large measuring bowl.  Pour berry mixture into a jelly bag and let juice drain.  You can gently squeeze the bag to get all the juice. 

You will need 3 cups of juice.  Mix this with 1 package of powdered pectin.  Bring to a boil and add 5 cups of sugar.  Have the sugar pre-measured in a bowl.  Return to boil for 1 minute.  Pour into half pint jars, wipe rims, secure lids and can in a water bath canner for 10 minutes.  Add 10 minutes for high altitude. 

This jelly is a beautiful red color and  so delicious!  It will definitely be a family favorite.

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