Buffalo Berry Jam
A tart, bright orange jam made from wild buffalo berries that grow in thorny shrubs across the Badlands and western river breaks, cooked down with sugar to a spreadable set.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 32
- Difficulty
- Medium
- Calories
- 45 kcal
Equipment
- •Large pot
- •Fine-mesh strainer
- •Canning jars
Nutrition
Per serving, approximate
- Calories
- 45 kcal
- fat
- 0
- carbs
- 12
- protein
- 0
- calories
- 45
Instructions
- 1
Rinse the buffalo berries well. Put them into a pot with the water.
- 2
Simmer for 15 minutes until the berries burst and become soft.
- 3
Press the mixture through a fine-mesh strainer to catch the pulp and juice. Discard the seeds.
- 4
Pour the strained pulp back into the pot. Add the sugar and lemon juice.
- 5
Bring to a boil and stir often. Cook for 15 to 20 minutes until it coats the back of a spoon.
- 6
Ladle the hot jam into sterilized jars. Leave 1/4-inch of empty space at the top.
- 7
Seal and boil in a water bath for 10 minutes, or cool and refrigerate to use right away.
Chef's tips
Wear gloves when picking because the bushes are thorny. Harvest after a light frost for the sweetest flavor.
Storage
Store sealed jars in a cool pantry up to 1 year; refrigerate opened jars up to 3 weeks.
Reheating
No reheating needed.
Common mistakes to avoid
- •Skipping the straining step, which leaves hard seeds in the jam
- •Not cooking it long enough, which makes the jam runny
Serving suggestions
Cooked Buffalo Berry Jam?
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