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Bunchberry Jelly

A clear, gently flavored wild-berry jelly. Simmer berries, strain, then cook the juice with sugar and lemon to the gel point. Great as a breakfast spread or a shiny dessert glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Jelly, Spread
Cuisine preserving, wild fruit
Servings 4 Jars (200ml)

Equipment

  • Large pot
  • Wide pot or canner for the water bath
  • Fine sieve or cheesecloth
  • Heatproof bowl or measuring jug
  • Ladle and canning funnel
  • Kitchen thermometer or cold-plate gel test
  • Sterilized jars with lids
  • Jar lifter or tongs

Ingredients
  

  • 4 cups bunchberries (Cornus canadensis), washed
  • 1 cup water
  • 3 cups sugar
  • 1 tablespoon lemon juice
  • Optional pectin: 1–2 teaspoons apple pectin powder or liquid pectin per label, if needed

Instructions
 

  • Prepare the berries: Wash thoroughly. Lightly crush to help release the juice.
  • Cook the berries: Combine berries and water in a large pot. Bring to a boil, then reduce the heat and simmer gently for about 10 minutes, until the berries are soft.
  • Strain the juice: Pour the mixture through a sieve into a bowl.
  • Make the jelly base: Measure the collected juice back into the clean pot. Add the sugar and lemon juice. Stir until the sugar dissolves.
  • Add pectin (optional): If using pectin, add it now according to the manufacturer’s instructions.
  • Cook to the gel point: Boil the mixture briskly, stirring often, until it reaches the gel stage. Aim for about 104 °C (220 °F), or use a cold-plate test. Skim off any foam.
  • Fill the jars: Ladle the hot jelly into hot, sterilized jars, leaving a small headspace. Wipe rims clean and apply lids.
  • Water-bath process: Place jars in a gently boiling water bath for 10 minutes. Remove to a towel and let cool undisturbed. Check seals once cool.

Notes

  • Flavor:  Bunchberries are mild; lemon brightens the taste.
  • Pectin: Natural pectin varies. If the gel is slow to set, a little added pectin helps.
  • Altitude: If above ~1000 ft / 300 m, increase the water-bath time by 5 minutes.
  • Storage: Store sealed jars in a cool, dark place for 12–18 months. Refrigerate after opening and use within 3–4 weeks.
  • Safety: Work with clean tools and properly sterilized jars. Discard any jar that does not seal or shows off smells, gas, or mold.

Using the pressed Fruits

Fruit Leather:
Preparation: Spread the leftover fruit pulp thinly on a baking sheet lined with parchment paper. Dry it at a low temperature (about 50°C) in the oven or a dehydrator for several hours until it reaches a leathery consistency. Cut the dried fruit leather into strips and roll them up. This fruit leather is a healthy and durable snack that can be stored for a long time..
Marmalade:
Preparation: Reheat the pressed fruits with some water and sugar until a thick mixture forms. Puree the mixture and strain it through a sieve for a smooth consistency. Add more sugar if necessary to adjust the taste. This marmalade is excellent as a spread or filling for baked goods.