Devonviolet Acres

[Bruce]

but were warned to not pick or eat them....goats don't eat them either, even though the leaf resembles something of the grape family.

I figure if a goat won't eat a plant, it might be a good idea for us to consider there might be a good reason why people shouldn't either

 

[CntryBoy777]

I tend to agree with ya Bruce....but, they don't eat potatoes either.....sweet or irish, and we would starve without them. They are on the menu quite often....in many forms....

 

[Bruce]

I didn't say we SHOULDN'T eat them, just think twice

 

[Devonviolet]

We made Beautyberry Jelly today!

We had about 3/4 of a 3 gallon bucket of Beautyberries. (Plus 9 trays in the dehydrator.)

The two recipes I found called for 6 cups of berries. I decided to make it as written, and if it turned out I would double or triple it.

Out of that recipe, I got four 12 oz jars + one 8 oz jar, and a few Tbsp scrap, from skimming foam & taste testing. YUM!!! It turned out to be very good!!!

 

[CntryBoy777]

Okay, now try to explain just what that YUM tastes like so we can have just an inkling of an idea of what we are missing....and I'll share a sauce recipe ya can make with it to use with meat as a glaze or topping....

 

[Devonviolet]

YUM!!! = Tastes really good!

Okay, to be a bit more specific, it has a very mild fruity/earthy flavor. The recipe I used calls for 1 pkg of Sure-Jell Pectin + 1-1/2 Tbsp., which is more than most recipes, that use 1 pkg. So, it has a nice firm gelled texture.

The berries, themselves, don't have much for flavor. So, the jelly doesn't have a strong flavor. The berries are a bright fuchsia color. So, I thought the jelly would be the same. However the jelly is a pretty garnet red color.

 

[CntryBoy777]

Okay, I'll settle for that....I guess....
This will work for any jelly and we mostly use it on pork and poultry.....imo, blackberry is really good on either. Take 2 parts water to 1 part sugar, add 1/4-1/2 tsp of basalmic vinegar....depending on amount and taste.....add 3Tbsp of jelly and bring to a slow boil, then cut the heat down and let it simmer to reduce and thicken to your preference. I add a few sprinkles of Chinese 5 spice to it if I am using blackberry jelly, but none if using jellied cranberry sauce. After cooking meat drizzle some on it, or used as gravy or dipping sauce. We like sweet meat, so we really like it.....

 

[Devonviolet]

That sounds good. However, I prefer more savory meats, than sweet meat dishes. I'd rather have salt than sugar any day!

Also, I can't use Balsamic vinegar, because it gives me migraines. Although, I must admit, that 1/4-1/2 tsp isn't all that much.

 

[CntryBoy777]

Sorry about that....lemon juice can be subbed for the vinegar, just used for the acid to cut the overly sweet down some. Something interesting that ya can try, is adding Chinese 5 spice to purple hulls peas or a meaty bean....like kidney beans and such.....can't blame me for trying....

 

[Devonviolet]

Not at all. Its always good to look at new recipes.

I've never used Chinese 5 Spice. What is in it?