Blossoms:  late April to mid May
Ripens:  mid July to August

To some, the raw fruit tastes sweeter and less acidic after frost.  The fruit is a roundish, one-seeded berry about 1/8 to 1/4 inch wide, scarlet to golden in color when ripe, and grouped along the stem.

Buffaloberry Jelly

For every 2 quarts of fruit, add 1 cup of water and crush in a kettle.  Boil slowly for 10 minutes, stirring often.  Drain off juice.  It will be milky.  For each 1 cup of juice, add 1 cup of sugar.  Bring to a boil and boil until it jells.  It will turn a pale to deep orange when you add the sugar.   Pour into sterilized jars.  Process in a boiling water bath for 15 minutes.

If the fruit is extremely ripe or has been through several frosts, you might want to use the recipe with either  Surejell or MCP pectin; before a frost the fruit contains enough pectin to jell by itself.

Drying Buffaloberries - Native American Method

Buffaloberry Spicy Sauce

grated rind of 1 orange
1 cup water
2 cups sugar
4 cups buffaloberries
1/4 teaspoon ground cinnamon
pinch of ground cloves

Combine the grated rind of a fresh orange, 2 cups of water and 2 cups of granulated sugar in a saucepan.  Mix and cook over moderate heat for 10 minutes.  Add 4 cups of cleaned berries.

Cook until berries pop.  Then add 1/4 teaspoon of ground cinnamon and a pinch of ground cloves and cook for 5 minutes.  Stir frequently.  Spoon mixture into a bowl and place in a refrigerator to chill.  Serve chilled.  This is a delightful red, spicy sauce and is best served with meat, as a flavoring.

Blossoms:  May
Ripens:  August

When the cherries are ripe, they are usually dark purple or black in color.  Sometimes there are also cherries of reddish or orange color.  When picking, pick the light red and green ones too, because they add flavor and pectin.

Any recipe that calls for sour cherry or elderberry jelly can be substituted with chokecherry fruit.  Red currant juice does not influence the chokecherry flavor as does apple juice.

Chokecherry Jam

Remove stems from chokecherries and wash, then drain.  Add 1 cup of water to each four cups of fruit.  Place over slow (or low) heat and simmer until fruit is very tender, stirring occasionally.  

Rub pulp through medium sieve.  Measure pulp and add an equal amount of sugar.  Place over moderate heat and stir until the sugar is dissolved.  Bring to a full, rolling boil until mixture "sheets."  Stir frequently.

Pour into hot, sterile jars filling 3/4 of the jar.  Seal and process in boiling water bath for 15 minutes, then cool.  You may freeze if you choose.  Three cups of pulp make about 3 half pints of jam.

Chokecherry Apple Butter

4 cups apple pulp
2 cups chokecherry pulp
5 cups sugar
1/2 teaspoon almond extract

Prepare pulp of both fruits first by putting cooked fruit (unsweetened) through a sieve or food mill.  Heat to a boil, stirring carefully.  Add sugar.  Stir constantly until it just begins to thicken.  Add extract and blend.  

Ladle into sterilized hot jars to within 1/4 inch of the top of jar.  Wipe rims.  Adjust lids.  Process in boiling water bath for 10 minutes at 5,000 feet or 15 minutes above 6,000 feet.  Remove from canner.  Makes 8 half pints.

Chokecherry Syrup with Pectin

4 cups chokecherry juice
1 package powdered pectin
4 cups sugar

Combine juice, sugar and pectin in a large kettle.  Bring to a boil and cook until mixture coats a metal spoon (like gravy does).  Pour into warm half pint or pint jars.  Process in boiling water bath for 10 minutes at 5,000 feet or 15 minutes above 6,000 feet.

Chokecherry Syrup without Pectin

4 cups chokecherry juice
1 cup light corn syrup
4 cups sugar

Combine ingredients in pan and boil for 3 minutes.  Pour into warm pint or half-pint jars.  Process in boiling water bath for 10 minutes at 5,000 feet or 15 minutes above 6,000 feet.

Pioneer Chokecherry Syrup

4 cups chokecherry juice
1 teaspoon cream of tartar
4 cups sugar

Cook over medium heat until mixture coats the spoon (like gravy does).  Refrigerate for immediate use or pour into clean hot jars and process in boiling water bath for 10 minutes for half-pints at 5,000 feet or 15 minutes for pints above 6,000 feet.

Chokecherry Pie

1 9" baked pie shell
2 cups chokecherry juice
3 level tablespoons cornstarch
1 cup sugar
small pinch salt
1/2 teaspoon almond extract

Cook ingredients until thick, stirring constantly.  Cool.  Pour into pie shell and chill.  Serve with whipped cream or cream topping.

Wild Rose (Woods Rose) Recipes   Return to top

Blossoms: June
Ripens:  September

The fruit of the wild rose has the most vitamin C of all wild fruits.  The farther north the rose hips are harvested, the richer they are in this essential vitamin.  The hips turn to a lustrous red or orange when ripe and may be either globular or elliptical in shape.  Try to gather your hips in the wild, away from dusty roads just before the first frost is expected, though they can still be used even after they are frosted and soft.

Rose Petal Jelly

1 cup fresh, fragrant, unsprayed rose petals
Juice of one lemon
2 1/2 cups sugar
1 package powdered pectin
1 1/2 cups water

Rose petals are best gathered in the morning.  Cut off the white base on each clump of petals as it adds bitterness.

Put petals, lemon juice, and 3/4 cup water in blender and blend until smooth.  Gradually add sugar.  Put mixture in sauce pan and stir in pectin, 3/4 cup water and boil the mixture hard for one minute, stirring constantly.  Put it all back in the cleaned blender and stir until smooth.  Pour into hot, sterile jars leaving 1/4- inch head space.  Process 10 minutes in a boiling water bath, or freeze.

Rose Hip Juice

To prepare rose hip juice for use in many things, just snap the stems and tails off the rose hips and cook in enough water to almost cover them.  Cook until well softened.  Put through a sieve.  Cook again in less water and again put through a sieve.  Repeat once more.  Then discard remaining seeds and skins and drain the rest overnight through a jelly bag or several layers of cheesecloth. 

The juice can be made into syrup or just stored in the refrigerator in a covered jar, to use from time to time in various recipes that would benefit from the addition of vitamin C.  The pulp can be used in jam or jelly  to augment the quantity where you are a bit short and to add vitamin C.

Use rose hip juice in any syrup, jam or jelly in place of water - at least partly.  It doesn't have much taste, so it can be used in many different things to add that all-important vitamin C.

One use for the pulp is to spread it thinly on cookie sheets and dry it in a low oven, with the oven door slightly open to allow moisture to escape.  When completely dry, break the sheet of puree into smaller pieces and pulverize with a rolling pin.  The resulting powder is delicious sprinkled on cereal or beverages, or used in place of a little flour in many recipes.

Candied Rose Hips

Snap off the stems and tail of the wild rose hips you have collected.  Discard any imperfect ones.  Insects like rose hips too, so sort them with care.  Split the hips open.  With a teaspoon turned over, force the seeds out of the hips.  Scrape out any extraneous membrane from the inside.  Cover with cold water in a saucepan and bring to the boiling point.  Reduce the heat and simmer slowly for 10 minutes.  Drain well.

Cook to the boiling point 1 cup sugar, 1/2 cup water, and 1 or 2 pieces of crystallized ginger.  Add the drained rose hip pieces (not more than a cupful at a time).  Cook slowly until the hips just begin to appear translucent.  Using a skimmer, remove the hips from the syrup and spread them on a platter to cool.  If you have more hips, cook them in the same way until all are cooked, but never add more than a cupful at a time.

When cool, roll the hips in granulated sugar and spread thinly on waxed paper to dry.  These make a healthful snack for the kids.  They should be stored in an airtight, childproof glass container.

Rose Hip Tea

Grind approximately 3-4 cups of rose hips.  Boil in 2-3 cups of water for 20 minutes.  Strain the liquid to remove the pulp.  It's delicious hot or cold.

Rose Hip Candy

Gather rose hips, grind into a paste, mix with butter, and add sugar to sweeten.  Shape into balls, put a stick into the balls, and roast them over hot coals and enjoy them as a treat on your camping trips.

Rose Hip Syrup

3 pounds rose hips (ripe)
1 cup honey

Wash hips, remove stems and ends.  Use a stainless steel or enamel saucepan.  Simmer 15 minutes or until tender.  Mash with a wooden spoon.  Simmer another 8 minutes.

Pour into several layers cheesecloth and allow to drip over night into ceramic bowl.  Squeeze out leftovers.  Return juice to saucepan, add honey, and blend well.  Bring to boil; boil for 1 minute.  Pour into jars and seal.  Process in hot water bath for 15 minutes at 5,000 feet.

Rose Hip and Rhubarb Jam

Use slightly under-ripe rose hips.  Cut in half and remove seeds with tip of knife.

Combine:
1 cup rose hips
1 cup water
4 cups diced rhubarb
1/2 teaspoon salt

Boil rapidly 2 minutes and add:
2 cups sugar
1 tablespoon grated lemon rind

Boil rapidly 2 minutes. Seal in sterilized jars.  Process in hot water bath for 15 minutes at 5,000 feet.

Red Currents Recipes    Return to top

Ingredients:

Red currants

For each quart of berries:

Pared rind of 1/2 lemon

2 Cloves

Water

Sugar

Method:
Pick any stalks and leaves from the berries, wash them and put into a pan and barely cover with water. Add lemon and cloves. Simmer the fruit to a pulp. Put the pulp into a muslin cloth, over a large bowl and let the liquid to drip into the pan.

Measure the juice produced and add 2 1/4 cups of sugar for every 2 1/2 cups of red currant juice. Boil until the setting point is reached, then pour into small pots and seal.

Gooseberry Recipes   Return to top

Background:
Gooseberries are common in both Europe and the United States. However, it is only in the U.S. that the berries are picked and used before they ripen, literally green. Hence the berries' reputation for being sour. Eaten when red, gooseberries have a tart-sweet flavor and if used in dishes in this stage do not require as much sugar as their under-ripe green counterparts.

Storage:
Remove any mashed berries prior to storing. Gooseberries can be ripened on your counter. If storing for several days, place berries in a single layer in a dish lined with paper towels in the vegetable bin of your refrigerator.

Preparation:
Remove leaves and green stems, do not worry about brown "tails." Wash just before using in a colander.

Recipes:
Remember to use less sugar if you are using red gooseberries as opposed to green ones. As a rule of thumb, treat red gooseberries as you would strawberries when adding sugar to your dish. Treat green gooseberries as you would rhubarb.

Preheat oven to 350 degrees Farenheit. Mix first five ingredients together in a bowl. Press half of mixture into a greased 8" x 8" baking dish (or bread pan if making a half batch). Add berries. Combine remaining ingredients in a saucepan and heat until mixture changes from cloudy to clear and thickened. Pour into crust. Sprinkle with reserved crust mixture. Bake for 30 to 40 minutes.

Gooseberry Pie
pie crust for 2 crust pie (1/2 butter and 1/2 vegetable shortening is good)
2 1/2 c. fresh gooseberries, whole
1/2 c. fresh gooseberries, crushed
1 1/2 cups granulated sugar (use up to 1/3 c. less if berries are ripe, taste filling prior to adding to pie)
3 Tbsp. quick cooking tapioca (not the pre-made pudding)
1/4 tsp. salt
1/4 tsp. cinnamon or more to taste
dash. ground nutmeg (freshly ground is best) or more to taste
2 Tbsp. butter

Preheat oven to 400 degrees Farenheit. Place bottom crust in 9" pie plate. Prick with fork and chill. Mix crushed berries, sugar, tapioca, salt, and spices in a saucepan. Cook and stir until bubbly. Cook 2 minutes more. Add whole berries. Remove from heat. Taste. If too tart, stir in more sugar. If too sweet, add 1 tsp. or more of lemon juice. Pour into bottom crust. Sprinkle with 2 T. butter cut into small pieces. Cover with top crust. Crimp edges. Cut slit in center. Bake 35 minutes.

Wild Plum Recipes    Return to top

Blossoms:  late April to mid May
Ripens:  September

The wild plum is round to oval in shape, slightly larger than a marble, and orange-red when ripe.

Wild Plum Upside-down Pudding Cake

2 1/2 cups flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/4 cup shortening

Combine the dry ingredients, then mix in the milk and shortening.  Spread in 9" x 13" baking pan.

Drain (save juice) and pit 2 quarts of canned wild plums.  Sprinkle plums on top of batter.

Sauce:

4 cups juice (add hot water to get total)
1 1/2 cups sugar
red food coloring (optional)
1 teaspoon cinnamon
4 tablespoons margarine

Bring sauce to a boil and pour over plums.  Pour plum sauce over the batter in a 9" x 13" baking pan.  Bake at 350 degrees for 30 minutes.  Sauce will be on the bottom and cake on top when done.  Let cool and either serve from pan or place on plate upside down with sauce on top.

Plum Honey

8 cups plum juice (from peelings)
4 cups sugar

Sterilize canning jars.  Measure juice, bring to boil.  When it boils vigorously, add sugar.  Boil rapidly until it reaches the consistency of honey.  Pour into hot jars, leaving 1/4 space at the top of the jar.  Wipe jar rims and adjust lids.  Process 10 minutes in a boiling water bath.

Spiced Plums

4 quarts plums
6 cups sugar
1 cup distilled white vinegar
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves

Wash and drain plums.  Prick each plum with a fork to prevent the skins from bursting.  Place plums in a large crock.  Combine sugar, vinegar, and spices; boil 5 minutes.  Pour syrup over plums and let stand 24 hours.  Drain and reheat syrup, and pour over plums again the second day.  Let stand 24 hours. 

The third day, drain and set aside syrup, pack the plums into hot jars, leaving 1/2-inch head space.  Fill jar to 1/2 inch of top with boiling hot syrup.  Remove air bubbles.  Wipe jar rims.  Adjust lids.  Process 15 minutes in a boiling water bath at 5,000 feet.

Wild Plum Preserves

5 cups pitted, tart plums (about 2 1/2 pounds)
4 cups sugar
1 cup water

Sterilize canning jars.  Combine all ingredients.  Bring slowly to boiling, stirring until sugar dissolves.  Cook rapidly almost to the jellying point, about 15 minutes, stirring frequently to prevent sticking.  Pour hot preserves into hot jars, leaving 1/4 inch head space.  Wipe jar rims and adjust lids.  Process 10 minutes in a boiling water bath at 5,000 feet.

Wild Plum Fruit Rolls (Leather)

4 cups wild plum puree
1 package MCP pectin
1 cup sugar

Use fully ripe or slightly overripe plums.  Wash and cut away any bruised or spoiled portions.  Pit.  Puree plums in blender or food processor.  Stir the  MCP pectin into puree.  Mix well.  Add sugar and stir until dissolved.

Coat cookie sheet or dehydrator shelf with vegetable oil.  Spread 1 cup puree in border.  Smooth puree with rubber spatula or tilt cookie sheet to evenly spread puree.  Refrigerate unused puree.

For conventional oven:

Set temperature control at lowest setting or 150 degrees F.  Two cookie sheets may be placed in the oven at the same time.  Rotate trays after 3 hours.  Drying will take up to 18 hours.

For dehydrator:

Set temperature control at 140 degrees F. and dry for 6-8 hours.

For sun-drying:

One to two days.  Test for dryness by touching center of leather; no indentation should be evident. 

Remove rolls from tray while still warm and either roll each one in one piece or cut them into 4- to 6-inch squares.  Roll in plastic wrap after cooled.  Rolls may be stored up to 1 month without refrigeration.  For longer storage, place in freezer up to 1 year.

Highbush Cranberries Recipes    Return to top

The Highbush Cranberry (Viburnum trilobum), is more widely distributed than either the Common Cranberry (Vaccinium macrocarpon) or the Creeping Cranberry (Vaccinium oxycoccos), also know as the Small Cranberry. The Highbush is found all across Canada and the extreme northern portions of New England (Maine) to Minnesota and through wide portions of Canada. It is a matted shrub with erect branches bearing large, tri-lobed leaves of deep forest green. The fruits appear in bunches on short stems at the tips of branches and are easily picked by humans and bears alike.

Highbush Cranberries are generally better tasting in the spring than the fall and considered by many to be inedible until cooked. The bears seem to think otherwise and begin eating them when the first signs of ripening are detected in September or October. Despite the argument about their edibility, there is little disagreement that highbush cranberry wine is among the top contestants for the best of the non-grape wines. The recipe below assumes the cranberries will be picked in the spring and the wine marginally ready by Christmas. If begun in the fall instead, it will certainly be ready by Christmas the following year.

HIGHBUSH CRANBERRY WINE

Wash three pounds of cranberries and sort for soundness. Put the water on to boil. Meanwhile, coarsely chop the cranberries and put in primary with minced or chopped golden raisins or sultanas. Pour sugar over fruit and boiling water over all. When cooled to room temperature, add pectic enzyme and yeast nutrient. Stir, cover with sterile cloth and set aside for 12 hours. Add yeast, recover and stir daily. After 14 days of fermentation, pour through nylon straining bag, squeeze to extract all juices, transfer to secondary, and fit airlock. Rack after 30 days, top up, refit airlock, and ferment to dryness. Rack into bottles and age at least 9 months before sampling.