Servings: 2.5 pintsPrep Time: 1 hour Cook Time: 20-30 minutes
About 4 cups of eleagnus berries, make sure they’re good and red
1/2 cup water
4 cups sugar
2 oranges, zest and juice
Pick about 4 cups of berries. Make sure they’re good and red.
Wash the berries and put them in a pot with the water. Cook until they’re good and soft. While they’re hot, pour them into a chinois or strainer and mash the berries to get the juice and pulp out.
Don’t let the seeds fall into the juice and pulp. [I don’t try to squeeze them all dry. Seeds are often bitter and I don’t want that in the jam, so I stop straining when things start getting dry and sticky and most of the juice and pulp is out.]
Discard the seeds and skins. [Chickens like them.] Put the pulp and juice back into the pot and add the sugar, orange zest and orange juice. Cook until it boils hard.
Ladle into jars. Process for canning 10 minutes for pints and jelly jars.
Categories: Appetizers & Snacks, Budget, BWB Jams, Jellies, Butters & Preserves, BWB Marmalades & Conserves, Fat-Free, Gluten-Free, Lactose-Free, Low-Fat, Low-Sodium, Non-Dairy, Other Condiments, Sauces, Vegan, Vegetarian
Submitted by: rurification on September 9, 2011
Great recipe, though I only use 2-3 cups of sugar; 4 cups is too sweet for me.
Thanks for sharing!!
On September 7, 2013 at 4:42 pm