Manzanita Jelly


If you haven't tried Manzanita Jelly before, why not?!? Manzanita is a shrub very prevalent in the Western United States and makes a great sweet jelly. The berries themselves have very large seeds and will take some processing before being able to completely enjoy them. But if you take the time to pick them, you can create some delicious things like this jelly. 



Prep Time: 1 1/2 Hour    Cook Time: 2 1/2 Hours    Serving Size: about 4 cups

- About 8 Cups Manzanita berries, washed and cleaned of most debris


- 8 Cups water

- About 5 cups sugar

- 5t Lemon juice

- 2 Pouches liquid pectin

- 5-8 8oz Mason jars



Place berries into a large stock pot and fill with water. Bring to a rolling boil and cook for 45 minutes covered. Occasionally mash the berries while boiling. Remove from burner and separate berries from liquid using cheese cloth. Squeeze the juice out of the berries as best as possible.Once the liquid has separated, pour carefully off the top until you are left with the sediment. If you do not have cheese cloth, use a strainer to catch all the large items and crush the berries to separate. This should produce approximately 3 cups of Manzanita juice. Replace all berries and sediment back into the pot and fill with another 8 cups of water. Cook for an additional hour and repeat the process above to procure an additional 2-3 cups of juice. Discard berries and sediment.

Place the juice into a stock pot and heat on medium high heat. Add lemon juice at 1t:1c lemon juice to Manzanita juice ratio. Add sugar at 3/4 cup sugar to 1 cup juice ratio and stir until dissolved. If you prefer a more sweet jelly, to a 1:1 ratio of sugar to juice.  Add Liquid pectin and stir until mixed throughout. Boil for approximately 45 minutes. Take a spoonful of jelly and cool in the freezer for 2-3 minutes. If the liquid gelatinizes you are set to begin canning. If not, continue boiling.

Boil empty mason jars, lids and lid rings for 10 minutes to sterilize. Pull jars, lids, and rings out with Ball Jar lifter or tongs. and allow them to air dry.

Poor in hot jelly to each mason jar. Carefully seal each jar making certain not to touch the lids or interiors of the jars. Place the lid ring on tightly and place back into the boiling water completely covered and standing upright. boil for 15 minutes. Turn off heat and remove the jars from the water. Allow the jelly to cool for 12-24 hours to set.