Indian Cherry
aka Buckthorn
(Rhamnus caroliniana)

Indian Cherry Jam

Ingredients
14 cups ripe berries 2 cups water 6 cups sugar 6 oz liquid pectin

Stem and clean berries, then place into a saucepan and add water. Bring to a boil and simmer for 15 minutes. Mash berries with a hand masher, then continue to simmer for 5 minutes. Strain through a food mill and recover 3 cups of the juicy pulp. Place in a saucepan and add sugar. Mix thoroughly and bring to a boil for 1 full minute. Add pectin and boil for 1 full minute. Skim off foam and pour into hot, sterile jars and seal.

Indian Cherry Jelly

Ingredients
12 cups ripe berries 3 cups water 6 cups sugar 6 oz liquid pectin

Clean and stem berries, then place into a deep saucepan. Add water and bring to a boil and simmer for 15 minutes or till fruit pops its skin. Mash with a hand masher and simmer for 5 minutes. Strain through a jelly bag and collect 3 cups of the juice. Place in a saucepan and add sugar. Mix thoroughly, then bring to a boil till all sugar is dissolved. Add pectin and boil for 2 full minutes. Skim off foam and pour into hot, sterile jars and seal.

Variation: For a spicy version add 6 whole cloves, 2 sticks of cinnamon and 1 tbsp of ground allspice at the beginning of the recipe when simmering fruit. Strain through the jelly bag to recover the juice. When adding the sugar, also add 1 tbsp of lemon juice. Complete recipe.