Delve into a piece of Newfoundland’s culinary history with this Dogberry Jelly recipe, straight from my collection of vintage fundraising cookbooks from the 60s, 70s, and 80s. Dogberries, also known as mountain ash berries, have long been a part of Newfoundland’s traditional fare. This recipe celebrates their unique flavor by turning them into a delectable jelly that captures the essence of the island’s heritage.
Dogberry Jelly is a delightful blend of tartness and sweetness, making it a versatile addition to your kitchen. The process involves simmering fresh dogberries with sugar and lemon juice to create a vibrant, jewel-toned jelly. This homemade treat is perfect for spreading on warm toast, using as a glaze for meats, or even incorporating into desserts.
As you make this Dogberry Jelly, you’re not just following a recipe; you’re connecting with the rich traditions of Newfoundland’s past. This jelly is a testament to the island’s resourcefulness and love for preserving local flavors. Whether you’re familiar with Newfoundland cuisine or exploring it for the first time, this recipe offers a taste of the island’s charm and history.
Dogberry Jelly Recipe:
1-quart berries
3/4 cups sugar
Place berries in saucepan.
Cover with water and boil until berries are soft.
Mash while cooking.
Strain through cheesecloth.
Measure syrup and put on to boil for 15 minutes.
Add 3/4 cups sugar to each cup of juice.
Continue cooking until drops put on a plate will jell.
Remove from heat and put in jelly glasses.
