• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Healthy Canning in Partnership with Facebook Group Canning for beginners, safely by the book
  • Home
  • Recipes
    • Recipes by category
    • Recipe Index
    • Drying food
    • Other online sources
  • Equipment
    • General Equipment
    • Pressure Canning
    • Steam Canning
    • Water bath canning
    • Food Dehydrators
  • Learning
    • Learn home canning
    • Home Canning Safety Topics
    • Unsafe home canning practices
    • Home canning concepts
    • Ingredients for home canning
    • Issues in home canning
    • Learning resources
  • Contact
    • Sitemap
    • About
    • Contact Page
    • FAQ
    • Media
    • Copyright
    • Privacy
    • Terms of Use
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Equipment
  • Learning
×
Home / Jam / Wild Fruit Jams and Jellies

Wild Fruit Jams and Jellies

Filed Under: Jam, Jelly, Seasonal Summer Tagged With: Fruit

Rose hips

Rose hips. Morn / Wikimedia / 2010 / CC BY-SA 3.0

Many delicious preserves can be made using wild fruits.

Here is a list of resources for recipes that will give you safe, high-quality results.

Contents hide
  • 1 Cautions
  • 2 University of Minnesota
  • 3 North Dakota State University
  • 4 Further Reading

Cautions

Be sure that either (a) you know how to clearly identify the wild fruits you are interested in preserving, or (b) have with you someone that can, or (c) that the fruits you are purchasing at a farmer’s market, etc., were picked by a genuinely knowledgeable person. Many wild fruits are not safe for human consumption, and preserving them does not magically change that. For instance, current research indicates that the native blue elderberry is well within high pH levels to use all your traditional canning recipes. American and European elderberries are not safe to can in any form, red elderberries (Sambucus Callicarpa) contain traces of the alkaloid sambucine and hydrocyanic acid (the same as is in apple seeds) and can cause stomach distress in varying degrees of severity.

Follow the recipes. Don’t be tempted to cut back the sugar or pectin in such recipes. Instead, seek out recipes already tested for lower-sugar alternatives.

Page updated as of February 2019.

University of Minnesota

  • Blackberry and huckleberry jam
  • Blackberry Syrup
  • Blueberry Syrup
  • Chokecherry Jelly
  • Chokecherry Syrup
  • Cranberry Jelly
    Gooseberry Jam
  • Gooseberry Jelly
  • Grape and Crabapple Jelly
  • Pincherry Jelly
  • Pincherry Syrup
  • Rosehip and Rhubarb Jam
  • Rosehip Jelly
  • Sandcherry Jelly

North Dakota State University

  • Apple or Crabapple Jelly
  • American Black Currant – Golden or Missouri
  • Blackberry-Huckleberry Jam
  • Blackberry Syrup
  • Blueberry Syrup
  • Buffalo Berry or Bull Berry Jelly
  • Buffalo Berry and Crabapple Jelly
  • Chokecherry Jelly With Liquid Pectin
  • Chokecherry Jelly With Powdered Pectin
  • Elderberry Jelly
  • Gooseberry Jam
  • Grape Plum Jelly
  • Ground Cherry Jam
  • Ground Cherry Marmalade
  • Ground Cherry Preserves
  • High Bush Cranberry Juice
  • High Bush Cranberry Jelly
  • Juneberry Jam
  • Pin Cherry or Wild Red Cherry Jelly
  • Pin Cherry and Crabapple Jelly
  • Rose Hip Jam
  • Rose Hip and Apple Jelly
  • Sand Cherry Jelly
  • Sand Cherry Jam
  • Wild Grape Jelly
  • Wild Plum Jam
  • Wild Plum Jam (Freezer Jam)

Further Reading

Cascio, Julie and Marci Johnson. Wild Roses. University of Alaska Fairbanks Extension Service. FNH-00114. Reviewed October 2015. [Various products from rose petals and rose hips]

Garden-Robinson, Julie. Jams and Jellies from Native (Wild) Fruits. North Dakota State University. FN1423. Reviewed January 2015.

Garden-Robinson, Julie. Jams and Jellies from North Dakota Fruits. North Dakota State University. FN590. Reviewed January 2018.

Paul, Lynn. Making Jams, Jellies and Syrups including with wild Montana berries and fruit. Montana State University Extension. MT200904HR. 2017.

Preserving Foods: Wild Berries and Fruits. Oregon State University Extension Service. SP 50-536. Revised Feb. 2013 [Includes Red, black and evergreen huckleberries, Western huckleberries, Bog cranberries, Oregon grapes, Himalayan berries, Evergreen berries, Salal berries, Blue Elberberries, Salmonberries, Thimbleberries.]

Tagged With: Fruit

Filed Under: Jam, Jelly, Seasonal Summer Tagged With: Fruit

Reader Interactions

If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

SEARCH

HealthyCanning is a sub-project of cooksinfo.com. Read More…

What's New in Home Canning

What's New in Home Canning

Quote of the day

“Leave your creativity behind! Home canning is one area where being creative can lead to food safety disasters.”

— Dr Barb Ingham, 5 Tips for a Successful Home Canning Season. May 2011.
Photo of miscellaneous canning equipment
kitchen window with fruit bowl
Ship with lifeboats
Ingredients for home canning
Home canning learning resources
what is pressure canning. Photo of pressure canners
Steam canning
water bath canning

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Media
  • FAQ

As an Amazon Associate we earn from qualifying purchases at no cost to you.

Copyright © 2021