How to make American beautyberry jam without sugar for a delicious spread for sourdough toast, soaked oatmeal, yogurt, or enjoyment right off the spoon!
One of the more popular personal care recipes on this blog is how to make American beautyberry bug spray in a manner similar to the Native Americans.
While American beautyberry leaves make a highly effective insect repellent, the berries have an excellent use too!
With these native berries fully ripe and ready to pick in my community right now, I thought I’d try my hand at making beautyberry jam this year.
The smell of American beautyberries is a heavenly floral scent as you are picking them, which is one way you know that you are foraging the right type of beautyberry!
The VERY similar-looking Chinese beautyberry has an off-putting, medicinal smell and is NOT edible, so be aware of what type you are foraging if these also grow in your area.
The American beautyberry is known for its distinctive clusters of berries that surround the stem like bracelets.
By contrast, the Chinese beautyberry has clusters of berries on thin stalks that extend away from the main stem.
Another key difference is that the American beautyberry bush grows much larger (5-8 feet tall) than the Chinese version most often used for landscaping (2-4 feet).
When foraging, look for the berry clusters and large size of the bush as key forms of identification. If they surround the stem like bracelets and have a delightful floral smell with deep purple berries and broad leaves, you have the right bush!
Look at the amazing, deep purple color of the American beautyberry in the (non-enhanced) photo below as I am prepping them for jam.
The taste of the sugar-free jam recipe I developed below is reminiscent of cranberry jelly. I have tucked one jar of my finished batch of American beautyberry jam in the back of the pantry for use on our Thanksgiving table in a few months!
American Beautyberry Jam
How to make American beautyberry jam without sugar for a delicious spread for sourdough toast, soaked oatmeal, yogurt, or right off the spoon!
Ingredients
- 4 cups American beautyberries fresh, ripe
- 2 cups filtered water
- 1 1/2 cups date syrup
- 1/4 cup fresh lemon juice about 1 large lemon or 2 medium lemons
- 2 tsp universal pectin nonGMO
- 2 tsp calcium water
Instructions
Prep
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Roll the lemon firmly on the counter to break the internal membranes to release the most juice. Cut the lemon in half and squeeze. Set the juice aside in a small bowl.
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Mix 1/4 tsp of calcium powder (from universal pectin package) with 1/4 cup water. Mix well and set aside.
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Sterilize jars and lids by immersing in boiling water for 10 minutes if you intend to can your beautyberry jam. If not, skip this step.
Clean and Cook Beautyberries
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Wash and remove stems from the berries.
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Place the berries in a medium saucepan with the filtered water.
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Bring to a boil over medium-high heat, reduce heat to a simmer and cook for 15 minutes stirring occasionally.
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Remove the pot from the heat and mash the cooked berries gently to remove juice and pulp. Use a fork or a potato masher (best results).
Strain the Pulp and Juice
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Pour the berry mixture through a fine mesh strainer to remove the skins and seeds. You should have about 2 cups of pulpy juice.
Mix the Date Syrup and Pectin
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In a small bowl, mix the universal pectin with the date syrup until well blended. Set aside.
Cook the Jam
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Return the strained pulpy juice to the saucepan. Add the lemon juice and calcium water
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Bring the mixture to a boil over medium-high heat.
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Slowly stir in the date syrup/pectin mixture, whisking constantly until fully dissolved.
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Cook the mixture at a boil for 1-2 minutes, stirring continuously to avoid scorching. The mixture should thicken slightly.
Test Jam Thickness
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Remove the pot from the heat and spoon a small amount of jam on a cold plate from the freezer. Wait 30 seconds. If the jam gels (or holds its shape), then the jam is ready.
If the jam is still runny, add an additional 1/2 tsp pectin and 1/2 tsp calcium water to the mixture and boil for an additional minute.
Jar the Jam
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Skim off any foam from the pot of hot jam.
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Ladle the hot jam into sterilized jars leaving 1/4 inch at the top. Wipe the rims clean if there are any drips and screw on the lids.
Cool and Store
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Cool the jars of hot jam to room temperature and refrigerate.
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The uncanned jam will last 2-3 weeks. Freeze jars that you won't use in that time.
Can the Jam (optional)
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If you wish to can the jam for long-term storage, place the jars in a canning rack fully submerged inside a large pot of boiling water for 10 minutes. If you live at altitude, add 1 minute of boiling time per 1000 feet of elevation.
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Remove the jars from the hot water bath. Cool and store in the pantry or cool cellar for up to 1 year.
Recipe Video
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