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Time to Make Authentic Florida Beautyberry Jelly

Last Updated on January 18, 2024

The team at Authentic Florida loves to be outdoors and pick Florida’s native Beautyberries. They are distinctive with the bright purple berries and make a divine homemade jelly with a rich, flavorful taste.

beautyberries on a plant

The Florida Beautyberry

 beautyberries in a bowl

Florida’s native Beautyberries (Callicarpa Americana) grow on shrubs in clusters – along roadsides, in pineland and hammock forests, or in parks.

Beautyberries are distinctive with the bright purple berries growing on long woody stems, with green leaves.

The first question most people ask is, “Are beautyberries edible?” The answer is that beautyberries are not very tasty when picked directly from the bush but are delicious when made into jelly or as a sauce over ice cream.

Some say the jelly tastes like elderberry jelly. We think it has a distinct “grape-like” taste with a unique flavor – all to its own.

If beautyberries are not growing in your yard, this recipe will require a hike or walk outdoors as the berries are not usually sold commercially. Sometimes they can be purchased in a potted container.

This recipe is ideal for those who like to forage outdoors.

BeautyBerry YouTube Video
Click to watch the YouTube Video

Call your local agricultural extension office to help you identify outdoor areas with beautyberries. They should be able to direct you to public locations that allow you to pick your own.

Also, most Florida plant nurseries have shrubs for sale, so you can replant them in your own yard. Even if you don’t make the jelly, the bush is a lovely addition to your Florida landscape.

Plus, it will attract wildlife, especially mockingbirds.

Collecting Beautyberries

BeautyBerry

So, grab a bucket and collect the berries by slowly combing them off from the branches – letting them fall into the containers. You may want to take garden clippers to cut the branches.

This allows you to take them home to remove the berries from the stems. We recommend taking 12-15 branches to get 1 & ½ quarts of berries.

American BeautyBerry

Beautyberries are not toxic. They were once used by Native Americans for medicinal use (to treat fever, dysentery, malaria, and rheumatism), while the plant was used as a mosquito repellant.

While this recipe was tested and consumed by our team, it is still made from wild berries. You should make this recipe at your own risk.

Also, please follow the steps for safe canning procedures, sanitizing containers, and refrigerating the jelly afterward.

Beautyberry Jam ingredients

The first time we made this jelly it did not “jell,” so we canned Beautyberry Sauce to pour over ice cream.

If you cannot get your jelly to “jell” take heart, the sauce, syrup, or glaze is out of this world and worth the effort. In addition to ice cream, you can use it over meatballs, donuts, cake filling, or as a mocktail/cocktail.

We almost prefer the beautyberry sauce. So whether you get sauce or jelly, you’ll be glad you made it. The flavor is glorious and totally unique.

Authentic Florida Beautyberry Jelly

Photo of beautyberry jelly next to bread

Fall is the season to be outdoors, pick Florida’s native Beautyberries – distinctive with the bright purple berries – and make a divine homemade jelly with a rich, flavorful taste.

Recipe adapted from Polly Ann Moore from Ft. Pierce, grandmother, and inspiration for the website Suwannee Rose, created by her granddaughter Danielle devoted to creating seasonal “real” Florida food while traveling the state.

Ingredients

  • 1 ½ quarts beautyberries (6 cups), rinsed
  • 2-4 cups of water
  • 4-6 cups of sugar (based on your preference)
  • 3 tablespoons lemon juice
  • 1 package of Sure-Jell pectin (1.75 oz)
  • 1 6-quart saucepan
  • 1 ladle
  • Cheesecloth (or a muslin cloth, or tea towel) – or a large handheld strainer, by pressing the juice out of the berries using a spoon
  • 18 - 4 oz. glass canning jars, sterilized

Instructions

  1. Wash the beautyberries in a colander to remove unwanted twigs and leaves.
  2. Place the 1 & ½ quarts of beautyberries into a 6-quart pan. Cover the berries with 2-4 cups of water. Cover with a lid and bring to a boil, cooking for 20 minutes. Set aside to let it cool down for handling, about 10-15 minutes.
  3. While the berries are boiling, measure 3 – 24” pieces of cheesecloth (or use a muslin cloth, or tea towel), layering one on top of another. Alternatively, if you want to use a large hand strainer by mashing the berries to remove the sauce, that works too.
  4. Take a large bowl and place the cheesecloth in the bowl.
  5. Next, ladle or pour the boiled berries and juice into the cheesecloth. Pull the ends of the cheesecloth together to form a ball, knotting the top, while squeezing the juice into the bowl. Squeeze the remaining juice out of the ball.
  6. Take the remaining juice and place it back into a clean pan. Add: Sure Jell pectin, bring to a boil.
  7. Next, add 4-6 cups of sugar; 3 Tablespoons of fresh squeezed lemon juice. Stri to make sure sugar and Pectin dissolve.
  8. Continue to cook at a steady boil for another 10-12 minutes or until the juice begins to thicken, coating the back of a spoon (or reaching 212-214 degrees with a candy thermometer).
  9. Remove from heat, and skim foam from the beautyberry juice with a spoon.
  10. Using a ladle, pour the beautyberry juice into the sterilized jars, securing the lids on tightly.
  11. We found that the jelly thickened even more after canning, sitting over night.
  12. Place in refrigerator for 2 two weeks.

Notes

  • Keep one jar as a tester, to see if it “jells” – if it does not, then use it for the sauce. If there are any canning issues, call the Sure Jell folks at 800-437-3284 as they are good at troubleshooting issues.
  • Beautyberries are not toxic and were once used by Native Americans for medicinal use (to treat fever, dysentery, malaria, and rheumatism), while the plant was used as a mosquito repellant.
  • While this recipe was tested and consumed by us, it is still made from wild berries, and you should make this recipe at your own risk.

Step-by-Step Method to Make BeautyBerry Jelly

  • Wash the beautyberries in a colander to remove unwanted twigs and leaves.
Beautyberries cooking in a stock pot
  • Place the 1 & ½ quarts of beautyberries into a 6-quart pan.
  • Cover the berries with 2 – 4 cups of water.
  • Place a lid over the pan and bring to a boil, cooking for 20 minutes.
  • Set aside to let it cool down for handling, about 10-15 minutes.
Cheesecloth
  • While the berries are boiling, measure 3 – 24” pieces of cheesecloth (or use a muslin cloth, or tea towel), layering one on top of another.
Cheesecloth in a bowl
  • Alternatively, if you want to use a large hand strainer to mash the berries to remove the sauce, that works too.
  • Take a large bowl and place the cheesecloth in the bowl.
Beautyberry in cheese cloth
  • Next, ladle or pour the boiled berries and juice into the cheesecloth
  • NOTE: The berries turn a brownish color when cooked and mashed. However, after adding sugar and pectin, they become pinkish/purple.
Straining beautyberries in cheesecloth
  • Pull the ends of the cheesecloth together to form a ball, knotting the top, while squeezing the juice into the bowl.
Beautyberry juice
  • Squeeze the remaining juice out of the ball. Take no more than 2 cups of the remaining juice and place it back into a clean pan.

Next Steps

Beautyberry Juice and Lemons
  • Add Sure Jell Premium Fruit Pectin (1.7 oz), and bring to a boil.
  • Next, add 4-6 cups of sugar (depending on how sweet you want it to be)
  • Add 3 Tablespoons of freshly squeezed lemon juice.
  • Stir to make sure the sugar and pectin are dissolved.
Boiling Beautyberry Jelly
  • Continue to cook at a steady boil for another 10-12 minutes or until the juice begins to thicken, coating the back of a spoon (or reaching 214 degrees with a candy thermometer).
Beautyberry Juice being poured into jars
  • Remove from heat, and skim foam from the beautyberry juice with a spoon.
  • Using a ladle, pour the beautyberry juice into the sterilized mason jars (we found it does best with 4 oz mason jars), securing the lids on tightly.
  • We found that the jelly thickened more after canning and sitting overnight.
  • Place it in your refrigerator for two weeks.
Warm Beautyberry Sauce poured over vanilla ice cream
Warm Beautyberry Sauce poured over vanilla ice cream

Remember, you can also serve it as a sauce over ice cream.

Beautyberry Jelly in a jar with bread

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33 thoughts on “Time to Make Authentic Florida Beautyberry Jelly”

  1. What is the science behind why you cook for 10-12? So many other jelly recipes are rolling boil for one minute.
    Btw- I’m using only straight juice, no water. Have so many plants on my property that I got a full gallon of juice on my first picking day. So thought I’d try it without supplementing with water. So far, so good.

    Reply
  2. The instructions are contradictory!
    Under ingredients, it says to boil for 2 minutes until thick.
    With the photos it says 10 minutes!
    I boiled ten plus minutes and firmed up good!

    Reply
  3. I have always processed my jams in a water bath. I’ve only done a few jellies in the past. Does this not need to be processed? Or is it just stored in the fridge?

    Reply
  4. Hi ya’ll! I’m new to Florida, new to foraging, and new to jelly/jam/syrup making too. I do love playing with food and eating it too. Melanie Lentz-Janney, when you do revise the recipe please make it as simple as possible for Newbies, like me. It sounds delish!
    I try my best to stay away from refined sugars and such. Have you ever tried the recipe using Monk Fruit or Stevia? Would it turn out the same?

    Reply
  5. I am a seasoned Jelly maker and have made 8 different Jams and Jellies from foraged fruits this season, and have been doing so for 40 years. There is a problem with your ratios. It DOES NOT SET. I followed your directions to the letter. I used a candy thermometer and when it hit 212F the jelly looked too watery so I cooked it an additional 10 minutes to 214F. It is still syrupy. Now I will have to empty the jars and boil more to get the right consistency. You need to offer more precise measurements on the amount of juice in this recipe. I was suspect of the ratios when I started. It looks great and tastes great too but is of little use if it doesn’t set.

    Reply
    • Hi Fred! I apologize that it didn’t set. It has been several years since we wrote this article and made this recipe. In the comments, someone said they used 4 cups of juice, 1 packet of Surejell, and 5 cups of sugar and that worked. It sounds like you really know your jellies and jams since you have 40 years of experience. Would love to get your guidance since this isn’t in my wheelhouse of expertise. Unfortunately, the original author is not available to assist me. You can reach me at [email protected]. If I don’t hear back from you, I will find another expert who can revisit this recipe and offer a solution. Once again, I apologize to you and anyone else who has had issues with it not setting properly.

      Reply
  6. This recipe did not set with the 1 package (1.75 oz.) of Surejell using all the juice. Modified to use the recipe on the Surejell packet for berries, 4 cups of juice, 1 packet Surejell, and 5 cups of sugar. That worked.

    Reply
    • Hi Marie! This step is key and waiting until it thickens to use a candy thermometer: Add 6 cups of sugar; 3 Tablespoons of freshly squeezed lemon juice. Continue to cook at a steady boil for another 2 minutes or until the juice begins to thicken, coating the back of a spoon (or reaching 212 degrees with a candy thermometer). We found that the jelly thickened even more after canning/sitting overnight. PS: The sauce is great over ice cream, too. ; )

      Reply
  7. Our berries are bright purple and ready to be picked in September. We are in Alabama. This year will be the first year we’re making beautyberry jelly and we are going to use your recipe. Happy beautyberry foraging everyone!

    Reply
    • I made over a hundred jars last year and I found that I have to cook this from 7 to 8 minutes before it will jell. I am doing the wrinkle test. I am using the same recipe you have here. In fact that’s where I got it from. I do measure out for cups of juice however before I add my sure gel. The jelly comes out perfect. Not too soft and not rubbery. It is so good and I think it tastes a lot like mayhaw. I gave most of the jelly away and I’m about ready to make some more this year.

      Reply

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