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Black Gum
(Nyssa sylvatica)

NOTE: Black Gum berries are about ½-inch long and are a blue-black color when fully ripe.



Black Gum Jam

Ingredients
2 quarts black gum berries
½ cup water
1 cup sugar per cup of juice
3 oz liquid pectin

Clean berries and place in a deep saucepan with the water. Cook till soft and juice flows. Crush fruit completely with a masher and then run through a sieve or food mill to remove skins and seeds. Measure juicy pulp and place into a deep saucepan along with 1 cup of sugar per cup of pulp. Mix thoroughly. Bring to a boil and hold boil for 1 minute while stirring constantly. Add the pectin and boil for 1 full minute. Remove foam and pour into hot sterile jelly jars and seal.



Black Gum Jelly

Ingredients
2 quarts black gum berries
½ cup water
1 cup sugar per cup of juice
3 oz liquid pectin

Wash and stem berires, then place in a deep saucepan with the water and bring to a boil. Reduce heat and continue to cook till the fruit bursts and the juice runs free.

Pour mixture through a jelly bag into a large measuring container to measure the juice. Place juice in a large saucepan and add 1 cup of sugar per cup of juice. Bring to a boil, stirring constantly, till sugar has dissolved. Add the pectin and stir constantly while boiling hard for 1 full minute. Skim off foam and pour the hot liquid into sterile jelly jars and seal.

Variation: Spicy Jelly: Proceed with jelly recipe until you measure out the juice. Then add 1 stick of cinnamon, 3 tbsp whole cloves and 1 tsp allspice. Simmer for 10 minutes then remove the spices and add the sugar. Bring to a boil and complete the recipe.




©1999 by Ernestina Parziale, CH