If truffles are not prevalent in your area (alas they are not in mine), I do have gorgeous little-known or rarely used varietals such as chokecherries, cloudberries, crabapples, agarita and rowan berries.
Continue reading for a collection of jellies and jams that can be made from your local foraged berries. Have you canned foraged edibles before? Have any great recipes or know any good sites for foraging and canning wild foraged edibles? Oh Please Do Share!
We have SOooo many crabapples here - my spellcheck didn't like that word: Crab Apple - better.... Why not turn these rampantly available foodstuffs into something wonderful to can and preserve? Here's a Crabapple Jelly from SB Canning for you to try.
Have a fruit tree but no interest in picking it? Why not
try to source or start an organization like Not Far From The Tree, in the Greater Toronto Area (GTA) in Ontario, Canada. This is the epitome of local food; and why waste it? Lot's of families have fruit trees they don't harvest and process as
is a wonderful looking recipe for recyclable garden waster.
Now for some recipes....
Check this post from the Skolrud Family Blog for cloudberry jelly and cloudberry scrub. What is scrub you ask? It is a condensed fruit conserve that is canned and preserved. It is commonly used to supplement sparkling water or soda, often with lemon if desired, to enjoy as a tasty beverage.
Have a look here at The Wild Cook's Blog, a wonderful site focusing on foraging, at this interesting recipe for Rowan Berry Jelly. Here's what Wikipedia says about this: The rowans or mountain-ashes are shrubs or trees in genus Sorbus of family Rosaceae. They are native throughout the cool temperate regions of the Northern Hemisphere.
How about some Wild Pluot Jam from Classic Chef? This hybrid apricot/plum varietal produces delectable fruit.
For you folks in more southern climes, this recipe from Edible Austin for Agarita Jelly, or for the rest of us, Wild Fruit Jelly. Sounds pretty generic, I know right, "Wild Fruit Jelly"?, but believe me when I tell you that this will become your go to jelly making technique. Be creative and use what you have and tweak it until it works for you and your family's taste buds. It is one of those "baseline" recipes where you learn the method and general proportions and you substitute in the produce of choice. The author suggests that fruits that could be used are prickly pear tunas, grapes, mulberries, elderberries, plums, blackberries, persimmons, Turk’s cap fruit, agaritas as examples, and suggests that you experiment with different amounts of sweeteners and juices until you create the recipe that is perfect for your palate.
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