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Hobblebush
(Viburnum alnifolium)



Hobblebush Jam

Ingredients
3 lbs fully ripe hobblebush berries
1 cup sugar per cup of pulp
3 oz liquid pectin

Clean and stem berries and place in saucepan. Simmer till fruit pops the skins. Strain through a food mill to remove seeds and skins. Add some of the skins to the pulp if desired. Meaure pulp and add sugar as above. Bring to a boil, add pectin and boil for 2 full minutes while stirring constantly. Skim off foam and pour into hot, sterile jars and seal.



Hobblebush Jelly

Ingredients
3 lbs ripe berries
1 cup sugar per cup of juice
½ tbsp lemon juice
3 oz liquid pectin

Wash berries and place in a saucepan. Crush with hand masher. Bring to a boil and simmer for 15 minutes. Strain juicy pulp through a jelly bag. Measure juice and add sugar as above. Mix thoroughly and add lemon juice. Bring mixture to a boil and add pectin. Boil hard for 2 minutes, then skim off foam and pour into hot, sterile jars and seal.



Hobblebush-Apply Jelly

Ingredients
3 cups apple juice
3 cups hobblebush berry juice
7 cups sugar
2 tbsp lemon juice

Make up 3 cups of apple juice using partially ripe apples; quarter apples, add a little cooking water, cover and bring to a boil, then allow to simmer for 15 minutes. Crush apples with a hand masher and continue cooking for another 5 minutes. Remove from heat and strain through a jelly bag to recover 3 cups of juice. Place enough hobblebush berries into a saucepan to recover required juice. Add a little cooking water and bring to a boil. Simmer for 15 minutes, then strain through a jelly bag. Blend apple and berry juices in a saucepan and cook for 5 minutes. Add sugar and lemon juice and mix thoroughly. Bring to a boil and boil for 3 full minutes while stirring constantly. Skim off foam and pour into hot, sterile jars and seal.




©1999 by Ernestina Parziale, CH

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