Mmm, mmm, berry delicious jelly!

November 6, 2017 at 4:55 pm 3 comments

Pumpkin-based goodies may be all the rage this time of year, but other plants from the garden also lend themselves to home-made treats.

Beautyberry 1

Freshly harvested beautyberries

Callicarpa americana, also known as beautyberry, is now in season with the dazzling fruits that it bears. Beautyberry is typically grown as an ornamental shrub, with its purple drupes (or stone fruit) ripening during early autumn. It addition to the vibrant color that the fruit adds to the garden, it also provides a much appreciated food source for birds during the cooler months of the year. Smithsonian Gardens cultivates beautyberries on the grounds around the National Museum of Natural History for that very purpose. But avian friends aren’t the only ones who can enjoy the fruit; they’re edible for people as well!

Beautyberry 3

Beautyberry fruit on the plant

Why not try a recipe for beautyberry jelly? The flavor is similar to a mild grape jelly and can be paired nicely with a cheese dish. Harvesting enough berries to make jelly takes time and commitment. But for those of you interested in making this treat from scratch, we have a recipe to share with you:

6 cups of beautyberries
4 cups of water
¼ tablespoon of butter
4 ½ cups of sugar
1 package (1.75-2 oz.) of pectin


  • Harvest and clean beautyberries.
  • Place berries in large pot on stove along with 4 cups of water.  Boil for 20 minutes, remove from heat and cool to room temperature.
  • Line a sieve with cheesecloth and place over a bowl. Pour the boiled berries into the cheesecloth-lined sieve; mash the berries and squeeze the cloth to get 3 cups of juice (add water to make 3 cups, if necessary). Discard the mashed berries.
  • Pour the juice back into the large pot, add pectin and butter. Bring to a boil, stir in sugar, and continue to boil for 2 minutes. The mixture will start to thicken and set.
  • Pour into 6 half-pint jars.
  • If the jelly will be consumed within a few days, store in the refrigerator; otherwise, process the jars in boiling water for 5 minutes to sterilize and preserve.
  • Serve and enjoy!
Beautyberry 2

Mmm, jelly!


– Allison Dineen



Entry filed under: Uncategorized.

Munch, crunch, lunch: Hungry caterpillars in the Ripley Garden Providing Winter Habitats in the Garden

3 Comments Add your own

  • 1. Denise Schreiber  |  November 10, 2017 at 3:58 pm

    You neglected to say whether you use liquid pectin or powdered pectin.

    • 2. smithsoniangardens  |  December 4, 2017 at 8:47 am

      We used powdered pectin for this batch. There are conversion charts online if you’d like to adapt for liquid. Happy cooking!

  • 3. Kathy Jentz  |  November 10, 2017 at 11:03 am

    6 cups of beautyberries!!! I don’t think I could sacrifice even one gorgeous berry from my bushes – but good luck to those who have 6 cups of them to spare


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 322 other followers

Visit our Website!

Recent Posts

November 2017

%d bloggers like this: