Nagoonberry recipes

I had never heard of this berry prior to being in this class, so naturally I was very interested in finding out more about it and came across some recipes added by someone here at UAF! Along with recipes the article also talks about how to clean berries, store them, freeze and dry them.

Nagoonberry Jelly

5¾ cups nagoonberry juice

¼ cup lemon juice

6 cups sugar

3 ounces liquid pectin

Sterilize pint or half-pint canning jars and prepare lids. Open liquid pectin pouch and stand upright in a cup or glass. Combine nagoonberry and lemon juices and sugar in a large saucepan. Place on high heat; stir constantly and bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and heat again to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam. Immediately pour hot jelly into hot canning jars, leaving ¼ inch headspace. Wipe jar rims and add prepared two-piece lids. Process 5 minutes in a boiling water canner.

Nagoonberry Syrup

1 cup nagoonberry juice

2 cups sugar

1 teaspoon lemon juice

Combine nagoonberry and lemon juices and sugar in a saucepan and heat to 160°F. Use a candy thermometer; do not boil. The syrup is ready to use over waffles, pancakes, hot biscuits, ice cream and other desserts. Syrup will keep up to six months in the refrigerator without sugaring.

For long-term storage: Sterilize pint or half-pint canning jars and prepare lids. Immediately pour hot syrup into hot canning jars, leaving ¼ inch headspace. Wipe jar rims and add prepared two-piece lids. Process 5 minutes in a boiling water canner.

Dinstel, R. R. & Johnson, M. 2015. Nagoonberries. Available online: Recipes. Accessed 21 Sept, 2016.

 

Dinstel, R. R. & Johnson, M. 2015. Nagoonberries. Available online: https://www.uaf.edu/files/ces/publications-db/catalog/hec/FNH-00118.pdf. Accessed 21 Sept, 2016.

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