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Nannyberry
(Viburnum lentago)


Small white flowers appear in June to be followed by half-inch oval fruit in large clusters. Fruit is dark blue, having a yeasty bloom, and is often found clinging to the branch during the winter months. This dry fruit can be rehydrated and used. Raw fruit is edible.



Nannyberry Jam
Ingredients
4 quarts ripe berries
½ cup sugar per cup of sauce
3 oz liquid pectin

Wash and stem berries. Place into deep saucpan and cook over medium heat for 10 minutes. Mash with potato masher, then strain through a food mill to remove skins and seeds. Measure pulp and add sugar. Bring to a boil. Add pectin and continue to boil hard for 1 minute while stirring constantly. Skim off foam and pur into hot, sterile jars and seal.



Nannyberry Jelly
Ingredients
4 quarts of ripe berries
½ cup sugar per cup of juice
3 oz liquid pectin

Wash and stem fruit. Place into saucepan and cook over moderate heat till fruit pops. Remove from heat and pour through a jelly bag. Measure juice and add sugar. Place over high heat and brint to a boil till sugar is completely dissolved. Add pectin and boil for 1 minute. Skim off foam and pour into hot, sterile jars and seal.



Nannyberry Spiced Jelly
Ingredients
4 cups ripe berries
½ cup water
¾ cup cider vinegar
1 tbsp ground cinnamon
1 tsp ground allspice
6 whole cloves
5 cups sugar

Wash and stem berries and place in saucepan with water, vinegar, spices and sugar. Mix thoroughly and place over low heat and cook for 30 minutes. Pour sauce through a jelly bag, then pour into hot, sterile jars and seal.




©2000 by Ernestina Parziale, CH

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