Beautyberry Jelly – Foraging and Canning (with Video)

Learn how to make this delicious jelly from the native American Beautyberry plant.

What are Beautyberries?

American Beautyberry, Callicarpa americana is a native plant that grows all over the southeastern United States. We had some in the woods in Alabama at our homestead there, but not enough to really do anything with.

But here at our Arkansas homestead, we have beautyberry plants growing all over the mountainside.

Now I have seen beautyberry plants at nurseries here and there, and was always stuck with how beautiful the magenta berry clusters were.

But several years ago, I took a foraging class, and learned that the plants were both edible and medicinal. You can use everything from the roots to the leaves to the berries.

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You can make a bug repellent spray or salve, I’ll share that in the future. But in a pinch you can just rub the leaves on your skin! (I know, because I have.)

The berries are full of antioxidants. Here is an article where you can learn a great deal more about the benefits and uses of beautyberry plants: Beautyberry Benefits and Uses of Berries, Leaves and Roots (no affiliation)

To Make This Recipe You Will Need:

• beautyberries
• large pot (nonreactive)
• potato masher
• water
• granulated sugar
• pectin
• lemon juice
• butter
• canning jars (half or quarter pint) with lids
• hot water bath or steam canner
• canning tools (jar lifter, funnel, etc.)
• damp cloth
• small dish
• white vinegar
• kitchen towels or rack

Watch Me Make this Recipe in the Video Below

To begin, prepare your jelly jars and canning equipment. Always start with freshly washed tools, jars, etc.

You will want to sort through all of your berries, removing every piece of stem or leaf, or debris that you can find. Wash the berries well and strain out the water.

Place 6 cups of berries in a large, non-reactive pot. Use a potato masher to mash up the berries as much as you can.

Add the water and bring the mixture up to a boil. Reduce the heat and let it gently bubble for 20 minutes. Allow it to cool slightly.

Ladle the berry mixture through a jelly bag strainer, or a colander that is lined with several layers of cheese cloth. You will need 3 cups of the liquid. If you have enough, you can do a second batch later on.

Wash your pot, then add the 3 cups of juice back into it. Add the pectin and butter.

Bring this mixture up to a rolling boil, and boil for 1 minute.

Add the sugar and lemon juice. Bring it back to a rolling boil again, and boil it hard for 1 full minute.

Test the jelly to make sure it has gelled. If it hasn’t, boil it a little longer, and test it again. (See how I do this in the video.) Remove it from the heat.

Ladle the jelly into hot jars leaving 1/4 inch head space.

Remove any bubbles with a bubble wand, then wipe the rim of the jars with a damp cloth dipped in white vinegar.

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Place a lid and ring on the jar and place the jar in the hot water bath or steam canner. Do this with all of the jars.

Process the jars for 10 minutes.

When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Visit this article to learn how to make adjustments to the recipe for YOUR elevation: How to Adjust Canning Recipes for Elevation

After the jars have processed, turn off the heat, remove the lid of the canner, and let the jars rest for 5 minutes.

Transfer the jars to a lined surface in a draft-free location and let them sit for 12-24 hours. You can cover your counter with folded kitchen towels, or use a cooling rack.

Remove the rings, test the seals, wash and label the jars. Store them away in the pantry.

Enjoy this unique jelly!

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Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me!