Pyracantha Jelly Recipe
Makes about 4 half-pints
3 cups pyracantha berries
6 cups water
Juice of 1 lemon
Juice of medium-size grapefruit
1 package (1¾ ounces) powdered pectin
4½ cups sugar
Wash and stem berries. In a pan bring berries and water to a boil. Reduce heat and simmer for 20 minutes. Stir in lemon and grapefruit juice. Strain--but do not squeeze--through a fine clean cloth or several thicknesses of cheese cloth. You should have 4½ cups of juice. Return juice to pan and stir in pectin. Place over high heat and stir until mixture comes to a full roiling boil. Add sugar and, stirring constantly, bring to a boil. Continue to boil for 2 minutes. Remove from heat. Skim of foam and pour into hot sterilized jars. Seal at once.
"Beautiful pyracanthas aren't strictly ornamental." Arizona Daily Star. January 23, 2008. p. E6.