Manzanita Jelly Recipe

How to Make Manzanita Jelly

1. Gently cover 4 cups of Manzanita berries with 2 cups of water in a large saucepan. Crush the berries using a potato masher or similar utensil. Add the zest of 1 lemon and 1 cinnamon stick. Simmer over medium heat for 15 minutes.
2. Line a fine-mesh sieve with cheesecloth and place it over a large bowl. Carefully pour the berry mixture into the sieve, allowing the juice to drain through. Gently press the solids to extract as much juice as possible.
3. Return the strained juice to the saucepan. For every 5 cups of juice, add 4 cups of granulated sugar. Stir until the sugar dissolves.
4. Bring the mixture to a rolling boil over high heat, stirring frequently. Boil rapidly until the jelly reaches setting point—this occurs when a small amount of jelly dropped onto a chilled plate wrinkles slightly when pushed with a finger. (Approximately 10-15 minutes).
5. Remove from heat and skim off any foam that has formed on the surface.
6. Carefully ladle the hot jelly into sterilized half-pint jars, leaving about ¼ inch headspace. Wipe the jar rims clean, then seal with lids and rings.
7. Process the filled jars in a boiling water bath for 10 minutes to ensure a proper seal. (This step is crucial for long-term preservation.)
8. Allow the jars to cool completely. You should hear a "pop" sound as the jars seal. Store in a cool, dark place.