I have been making goumi berry jelly for several years now. Here's how I do it:
Ingredients:
1 tsp butter
5 cups of juice
1 packet of sure-jell or certo
6 cups of sugar
2 tbsp lemon juice
Red food coloring (about 5 drops)
Getting the juice: rinse berries. Place in a pot and just cover with water. Bring to a slow simmer and with a potato masher, mash berries. Just keep mashing until all the berries are pretty much squished. Then, in a sieve with about 2-3 layers of cheese cloth, strain berry juice. Then follow the sure-jell/certo packet for making the jelly. I want to add that this juice rises very high in the boiling process so use a deep pot! Hope this helps! :o) this is one of my favorite jellies!!
Answers
June 21, 2012
I've heard that they make jelly or jams with goumi berries. I haven't tried it, but maybe you can try this recipe and replace it with the goumi berries http://www.foodista.com/recipe/ZST7KJNP/grapefruit-jelly
June 21, 2012
Thanks. I tried to make juice with them, but wasn't very successful because of the big seeds.
August 25, 2012
I have been making goumi berry jelly for several years now. Here's how I do it:
Ingredients:
1 tsp butter
5 cups of juice
1 packet of sure-jell or certo
6 cups of sugar
2 tbsp lemon juice
Red food coloring (about 5 drops)
Getting the juice: rinse berries. Place in a pot and just cover with water. Bring to a slow simmer and with a potato masher, mash berries. Just keep mashing until all the berries are pretty much squished. Then, in a sieve with about 2-3 layers of cheese cloth, strain berry juice. Then follow the sure-jell/certo packet for making the jelly. I want to add that this juice rises very high in the boiling process so use a deep pot! Hope this helps! :o) this is one of my favorite jellies!!
August 25, 2012
Thanks. How many cups of berries do you need to make 5 cups of juice?
August 25, 2012
I don't have that wrote down. But I'm thinking it's about a gallon sized ziplock bag full.
June 21, 2013
Just tried making jelly with goumi berries and it is awesome. Used the recipe from Crystal and it is excellent. Thanks