Agarita Jelly

Category:

Condiments + Spice Blends

jams jellies jams jellies jams jellies

Seasons:

March, April, May

Courtesy of Stephanie McClenny, Confituras
Photography courtesy of Stephanie McClenny

Fairly difficult

For 1 Person(s)

3 pounds agarita berries, picked through, sorted and rinsed
3 cups water (or enough to cover the berries)
1/4 cups lemon juice
4 teaspoons calcium water (for information about this, visit the FAQ section of pomonapectin.com)
4 teaspoons Pomona’s Pectin powder
1 cups granulated sugar
1 cups local honey

Put the berries and water in a medium saucepan and bring to a boil. Lower the heat and simmer, covered, for about 10 to 15 minutes.
Stir and mash the berries (I use a potato masher) and cook 5 minutes more. Pour into a jelly bag or over dampened cheesecloth set inside a fine-mesh strainer placed over a bowl to catch the juice. Allow to drain for at least 2 hours. There should be about 4 cups of juice—add a little water if it’s short.
Pour the measured juice into a saucepan.
Add the lemon juice and calcium water and slowly bring to a boil.
Meanwhile, in a small bowl, thoroughly mix the pectin powder with the granulated sugar.
Add sugar mixture to the boiling juice, stirring vigorously for 1 to 2 minutes.
Add the honey, then pour the mixture into prepared jars and process for 10 minutes in a water bath.

Note: This is a lower-sugar version; sweeten to taste. The fact that you can control the sugar is the good word about using Pomona’s Pectin.