Callicarpa americana, American Beautyberry, is one of those plants, along with saw palmetto and slash pine, we in the Southeastern US "grew up with" so to say, but probably never thought twice about using. "It's kind of a weed, right?" guessed one of my family members. Weed or not, there's no denying the exquisiteness of the fuchsia berry clusters for which Beautyberry is known.
Beautyberry is actually a very useful plant! The berries are edible and full of antioxidants known as anthocyanins, a type of flavonoid (evident in that bright magenta color). Antioxidants help reduce inflammation in the body, reduce cancer risk, improve cardiovascular health and are antibacterial. The leaves, when rubbed on the skin, help deter biting insects, or can be used to make a natural non-toxic insect spray.
This winter I decided it was time I test my DIY skills and make my first jelly using wildcrafted beautyberries and organically cultivated elderberries. I have mixed feelings about jelly because of the high sugar content, albeit there are plenty of sugar-free recipes out there. This jelly recipe does have the redeeming qualities of the antioxidants and antiviral properties present in the berries. Elderberries are one of the best natural antivirals we have!
I began by harvesting beautyberries with a friend in a clean wild area (not close to highways and toxic runoff). I found the easiest way to harvest the berries was to make a loose fist around a cluster with one hand, hold the branch with the other and make a quick twisting motion, as you would a pepper grinder. This effectively separated the berries from the stem. Often there are two or more leaves emerging from the berry cluster. The motion I described will usually either break off the leaves or bend them enough so the berries are freed, but the leaves remain on the branch. I harvested a regular sized cloth shopping bag full of berries, which was more than enough to make my jelly (twelve half-pints) and freeze some for later.
After harvesting, the next step is separating the berries from the small stems that hold the clusters together. This is a tedious process. You could think of it as a simple centering activity to meditate on patience and detail. Once the berries are all loose, give them a good rinse or two. Next, measure the berries in cups into a large pot, and add elderberries if available. I used about 1/4 cup elderberries to six cups beautyberries. For every six or so cups berries add eight cups water. Simmer the berries in the water for about twenty minutes to create a dark infusion.
While your berries are infusing, prepare your boiling water, canner, jars and lids. Get the canner about half full with boiling water, add the jars to sterilize, and pour hot water over your new lids to soften the sealing gum.
After the berries have simmered about 20 minutes, use a fine-mesh strainer or cheesecloth to strain out the solids which contain tiny seeds. Keep the liquid; compost the solids. Measure your infusion in cups, and then add into a clean pot on medium heat. If you'd like to throw in any additional fun ingredients like basil blossoms (as I did) to give the jelly some character, you can add them here. Or it's possible to do a second infusion of something like tulsi and usnea (see photo) for some extra medicinal qualities in the jelly. Just make sure you strain it again before adding the following ingredients. For every four cups infusion add juice of one lemon (about 1/4 cup), three cups organic sugar and pectin. You might also consider following the proportions of fruit to sugar listed on the specific type of pectin you buy. If you're really ambitious, you can make your own fruit pectin from crabapples.
When all the ingredients are mixed, it's time to fill the jars with the jelly and preserve! Remove the jars from the canner. Fill each jar with jelly and don't forget to wipe the mouth of the jars of any dripped jelly before placing on the lids. Screw the rings on finger tight. Process in boiling water ten minutes and leave on the counter undisturbed overnight. Listen for the classic "pop!" of the lids sealing down and in the morning make sure the center of the lid is down. Remove rings to store and enjoy, or as I did, give as one-of-a-kind gifts or use for barter.
Ingredients:
Elderberries
Beauty berries
Water (ratio depends on amount of berries)
Lemon juice
3 cups sugar
Pectin
Materials:
Mesh strainer
stovetop pot
Canning supplies
Method:
1. Harvest elderberries, and then carefully remove berries from the stems (read above for detailed instructions).
2. Measure berries in to cups. For every six cups of harvest beautyberries, try to add at least 1/4 cup of elderberries.
3. Add berries into a large stove pot with water. For every six or so cups berries, add eight cups water.
4. Simmer the berries in the water for about twenty minutes to create a dark infusion.
5. While your berries are infusing, prepare your boiling water, canner, jars and lids. Get the canner about half full with boiling water, add the jars to sterilize, and pour hot water over your new lids to soften the sealing gum.
6. After the berries have simmered about 20 minutes, use a fine-mesh strainer or cheesecloth to strain out the solids which contain tiny seeds. Keep the liquid; compost the solids.
7. Measure your infusion in cups, and then add into a clean pot on medium heat.
8. If using any add-ins, combine those with mixture now.
9. After thoroughly straining liquids, add juice of one lemon (about 1/4 cup) for every four cups infusion.
10. Add three cups organic sugar and pectin.
11. Remove the jars from the canner. Fill each jar with jelly and don't forget to wipe the mouth of the jars of any dripped jelly before placing on the lids. Screw the rings on finger tight.
12. Process in boiling water ten minutes and leave on the counter undisturbed overnight.