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Salal
(Gaultheria shallon)

A small evergreen shrub native to western North America from Alaska to Southern California. Berries are nearly black in color, hairy and hard when ripe.



Salal Jelly
1 quart ripe salal berries
1/2 cup of water
1 cup of sugar per cup of juice
3 oz liquid pectin

Wash and stem berries, then place in a saucepan with water. Bring to a boil and simmer for 10 minutes, or till juice flows from berries. Remove from heat and strain through a jelly bag. Collect juice and measure. Place into a sauce pan with sugar, then mix thoroughly and bring to a boil. Add pectin and hold at a boil for 1 full minute. Remove from heat, skim off foam and pour into hot, sterile jelly jars and seal.



Spicy Salal Jelly
6 cups ripe salal berries
1/2 cup water
1 cup cider vinegar
6 cups sugar
1 tbsp ground cinnamon
1 tsp ground allspice
6 whole cloves
6 oz. liquid pectin

Wash and stem berries, then place into a saucepan with water, vinegar, cinnamon, allspice, cloves and sugar. Mix ingredients throroughly. Place over low heat and cook for 20 minutes while stirring constantly. Remove from heat and pour sauce through a jelly bag. Bring juice to a boil and add pectin. Hold at boil for 1 full minute, then remove from heat, skim foam and pour into hot, sterile jelly jars and seal.



Salal Tea
2 handfuls fresh leaves
2 quarts water
sugar to taste

Dry, then crush leaves and add to 2 quarts of boiling water. Remove from heat and steep for 10 minutes. Strain through a cloth, add sugar to taste and serve hot.




©2000 by Ernestina Parziale

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