Corneliancherry Dogwood Jelly (edited 9/13/2011)
(make sure the fruit you gather is from Cornus mas. I'd advise looking it up in a plant ID book and making sure you have the right kind of tree before you embark on eating any of the fruit)
Makes 6 cups of jelly
- 4 packed cups of Cornus mas fruit (measure after you pass whole fruit roughly through a food processor or blender)
- 1 cup water
- 7 cups sugar
- 1 packet of SureJell
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg, freshly grated
- canning jars (with two-part lid)
- Fine mesh strainer
When fruit and water mix is at a boil, turn heat down. Measure sugar and SureJell together into a bowl, then sprinkle into fruit mixture while stirring. Stir until sugar and SureJell are fully incorporated. Add cinnamon and freshly grated nutmeg. Simmer for 5 minutes more.
Strain fruit mixture through fine mesh strainer into a large bowl. Press on the fruit solids to remove as much liquid as you can. Ladle jelly liquid into canning jars. To clarify the jelly further, you can use cheesecloth or a small strainer as you ladle the liquid into the canning jars at this step.
Immediately as you fill each jar, wipe each jar rim with a moist cloth kitchen towel and twist the lids just into place. Wipe the jars down of any jelly liquid which has dripped on the outside. As the jars cool, continue to gently tighten the lids. Some of the jars may seal on their own (you will hear a *pop* as they seal and the lid will be concave on top). If you want to be sure your jars seal, process in boiling water per directions in SureJell packet or your canning equipment. Be sure to refrigerate until use any jars that do not seal. Cool on the counter for 30 minutes before storing.