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Crowberry
(Empetrum nigrum)

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Crowberry Jam

Ingredients
1 quart ripe crowberries 1 tsp lemon juice 4 cups sugar 3 oz liquid pectin

Wash and stem berries, then place in a saucepan and crush with a hand masher. Cover berries with a little water and cook over low heat for 15 minutes. Remove from heat and strain through a food mill to remove skins and seeds. Place pulpy juice into a saucepan and add the lemon juice, the sugar and the pectin. Mix thoroughly and bring to a boil for 3 full minutes. Skim off foam and pour into hot, sterile jars and seal.

Crowberry Jelly

Ingredients
1 quart ripe crowberries 1 tbsp lemon juice 1½ cups sugar per each cup juice 3 oz liquid pectin

Wash berries. They can appear dehydrated at times, but are still usable. Place berries in a saucepan with a little water and cook till the berries pop and the juice runs freely. Allow to simmer for 15 minutes more and pour mixture through a jelly bag to recover the juice. Measure juice and place in saucepan. Stir in lemon juice and add sugar as directed above. Mix thoroughly and bring to a boil. Add pectin and boil for 3 minutes. Skim off foam and pour into hot, sterile jars and seal.