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Serviceberry
(Amelanchier canadensis)


A large bush from 20 to 30 feet in height which is native to North America. The berries are used much as blueberries and are often found growing in the same areas. Leaves are ovate with finely serrated edges. Berries are found growing in dense clusters which are red to purple in color and can grow up to 1/2 inch in size. They tend to lose flavor when dried. If using dehydrated berries, rehydrate before using.



S. Jelly S/Blk Cherry Jam S. JamSpicy S.S. Relish



Serviceberry Jelly
9 cups ripe serviceberries
3/4 cup of sugar per cup of juice
1/2 cup water
3 oz liquid pectin

Stem and wash berries. Place into saucepan and crush a few. Add water. Simmer fruit over low heat for about 10 to 15 minutes. Strain the cooked berries through a jelly bag and recover the juice. Measure juice and place in saucepan with sugar. Mix well and place over a high heat. Bring to a boil and add pectin. Return to boil and hold it for 1 full minute. Skim foam and pour into hot, sterile jelly jars and seal.



Serviceberry & Black Cherry Jelly
1 quart ripe serviceberries
2 lbs ripe black cherries
1/2 cup water
1 cup sugar per cup of juice
6 oz. liquid pectin

Wash and stem serviceberries. Place into saucepan and crush with a potato masher. Wash and stem cherries, place in a separate pan and crush, but do not break the pits. Combine the pulp of both fruits and add cold water, then cover pan. Place over high heat and bring to a boil. Allow to simmer for 10 minutes, then remove from heat and press mixture through a jelly bag, but do not squeeze. Measure recovered juice and place in saucepan with sugar. Mix thoroughly and cook over medium heat till the sugar has dissolved. Bring to a boil, then add pectin and hold at a boil for 1 full minute. Remove from heat, skim foam, then pour into hot, sterile jelly jars and seal.



Serviceberry Jam
10 cups ripe serviceberries
1/2 cup water
3/4 cup sugar per cup of pulp
6 oz liquid pectin

Wash and stem berries, then place into a saucepan and crush. Add water and cook over medium heat for 5 to 6 mimutes. Measure pulp and add sugar and return to pan. Place over low heat and cook for a few minutes more or till the sugar dissolves. Bring to a boil and add pectin, then hold boil for 1 full minute. Remove from heat, skim foam, and pour into hot, sterile jelly jars and seal.



Spicy Serviceberries
15 cups ripe serviceberries (washed and stemmed)
3 lbs sugar
1 cup vinegar
1 cup water
6 whole cloves
1 tbsp whole allspice
1 stick whole cinnamon
sprigs of tarragon, or basil, or mint, or other herb of choice (optional)

Make a syrup of the sugar, vinegar and water. Place cloves, allspice and cinnamon in a spice bag and add to syrup. Bring to a boil and allow to cook for 10 minutes. Remove from heat and allow to cool. Add berries and heat to simmering. Allow to simmer till berries soften, then remove from heat, cool quickly in the fridge and let stand overnight. Next day, remove spice bag and spoon fruit into hot sterile jars. Reheat the syrup to a boil and pass a sprig of whichever herb you've chosen through the hot syrup until you obtain the flavor and aroma you desire. Pour the syrup over the berries and seal the hot jars. Allow to sit for 30 days before serving to meld the flavors.



Serviceberry Relish
4 cups ripe serviceberries
1/4 cup cold water
1/4 cup cider vinegar
6 cups sugar
1 tsp ground cinnamon
6 whole cinnamon
3 oz. liquid pecin

Wash and stem berries. Place into a deep saucepan and crush with a potato masher. Add spices, water, and vinegar. Bring to a boil and stir constantly. Reduce to low heat and simmer for 10 minutes, keeping pan covered. Remove from heat and recover 4 cups of the mixture. Place in saucepan and add sugar. Mix well. Place over high heat and bring to a boil. Add pectin and mix thoroughly. Bring to a boil for 1 full minute. Skim off foam and allow to sit for 3 to 5 minutes. Spoon or pour into hot, sterile jelly jars and seal.




©2000 by Ernestina Parziale

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