One of the perks of country living is finding native plants
that produce food. Specifically, the
beautyberry which is all over our property.
If you have this plant growing on your land think twice before discarding because it offers additional perks like repelling certain insects. This berry is also a natural food source for the deer and birds.
When brought indoors, beautyberry can be enjoyed as a preserve which is something
I wanted to try for almost a year.
Last week, I picked a quart of these berries because I wanted to make jam. I also wanted to see if I could make it without using sugar. On all counts this honey sweetened beautyberry jam was worth the effort.
Picking & Preparing Beautyberries for Jam
I am blessed because I did not have to go far to pick
berries and the process was relatively easy. You hold the dish in one hand; with
the other lightly place a berry stem over the dish and glide through as they
fall off.
This was a quick process and I was back indoors ready to prep in 20 minutes.
Prior to cooking you must sort and wash the berries to make sure they are spider and stem free. While you are doing this you can also sterilize your canning jars.
When the berries are clean gather the rest of your ingredients and begin the cooking process.
Beautyberry Jam Ingredients
- 4 cups of beautyberry
- 1 cup of honey
- 3 Tablespoons of Pectin
- New canning lids and twist rims
- Canning jars (I used 4oz sterilized jars)
Making the Jam
To make the jam, gather the beautyberries, honey and pectin into a saucepan,
simmer and continuously stir for 15 minutes.
The mixture will come to a soft boil and the berries will slowly
transform into a beautiful new texture.
After the mixture has finished cooking begin transferring the jam into the sterilized jars, both jam and jars will be hot. Then cover the jars with new lids, twist the ring in place and turn upside down resting on the counter for 24 hours.
During this period cover the jars with a dry towel as the hot jam will cool and create a suction on the lid that seals the jar. This method is called “hot pack” but remember the jars must be sterilized.
If you don’t feel comfortable with the hot pack process, then skip and instead give them a 5-minute hot bath and let them sit on the counter the same way for 24 hours to completely seal.
I must say that making jam is a simple and relaxing process and
something I could do weekly.
The reward is the following day when you can enjoy this goodness with fluffy homemade biscuits.
Also remember to label each jar prior to storing in the food pantry.
I have made jam in the past and growing up we always made a variety of preserves. I stopped because I would cringe when the recipe called for 3 or 4 cups of sugar. The honey replaces the sugar beautifully in one cup and honestly the jam taste better.
So, give this honey sweetened beautyberry recipe a try and if you do not have access to these berries then try it with something else. This recipe can work with all berries or fruit, just remember to remove pits from fruit like apricots, peaches and plums.
I’m off to make another batch because I have a berry patch right outside the door that’s ready for picking.
Be the good,
Carole
