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Dessert

Buffalo Berry Jelly

A jelly made from buffalo berries, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Buffalo and sugar work together. They rank in the top 28% of all ingredient pairs, and cooks put them together in 39 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Buffalo Berry Jelly

Ingredients

Directions

Make the juice

  1. Cover the berries with enough water to just cover them.

  2. Steam the berries until thoroughly cooked, then strain through a jelly bag.

Make the jelly

  1. Combine the juice with 1 cup of sugar for each cup of juice in a pot.

  2. Cook on the stove, skimming frequently, until the mixture is clear.

  3. Boil for about 20 minutes or until it jells, depending on the ripeness of the berries.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Buffalo + sugartop 28% of all pairs
    Smell alikemoderate
    Cooked together39 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Buffalo berries
Provide the fruit flavour, natural pectin and the juice that sets into jelly.
Sugar
Sweetens the jelly and helps it set firm and keep its shape.

The step that matters

Boil until the jelly sets. Sugar and pectin only gel once enough water has evaporated and the mixture reaches the right concentration. Pulling it off the heat too early leaves a runny jelly, while overcooking can make it stiff. Berry ripeness changes the pectin level, so the test for set matters more than the clock.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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