Kousa Dogwood Fruit Recipe | An Unusual Edible
This post covers Kousa Dogwood Fruit Recipe | An Unusual Edible. Three weeks ago I wrote an article called cornus-kousa-benthamidia-kousa-kousa-dogwood. Since then I have received feedback from two people about that article. The first was Kyle a person I Wwopfed with. He told me that he spotted these at his apartment complex and identified them based on the article. I’m not sure if he is going to do anything with them or not.
The second person is my mother’s neighbor, Debbie. Debbie went over to my mother’s house and filled a pail with the fruit from the Kousa dogwood tree. Then she went home and made Kousa Dogwood Jam. I have the recipe and pictures that she shared with me below.
Last Thursday Debbie brought a jar of the jam over and we sampled it. My daughter liked it. I liked it, but it was a little on the sweet side. Now I was tasting it straight out of the jar with a spoon, so it may not be as sweet on toast or bread. If I made this, I’d likely dial the sugar back some as I’m not a fan of super sweet jellies and jams. Debbie said that her neighbor’s and their kids liked the jam as well.
Thank you Debbie for sharing your experience with us, letting us taste your creation, and agreeing to be named in this article. I grew up with this tree in the yard for 25 years and this is the first time that I’m aware of that anyone did anything with the fruit.
I love hearing from you and receiving your thoughts. Please comment on a post or email me with any stories you have or thoughts you have on these articles. It is nice to know that people are reading them and interested. And now for the recipe.
(Debbie found this on InspireWildIdeas.com)
use 4 packed cups of ripe Kousa fruit (measured after it is run through a food processor.)
1 ½ cups of water
7 cups of sugar
1 packet of powdered pectin for 2 quarts
½ tsp cinnamon
¼ tsp nutmeg
1 tsp of pure vanilla extract
4 – 8oz canning jars
fine mesh strainer
Directions: Set fruit and water to boil in a large saucepan over high heat. When fruit and water mix is at a boil, turn heat down. Mix sugar and pectin powder together into a bowl, then pour into fruit mixture while stirring. Stir until sugar and pectin powder are fully incorporated. Add spices and vanilla. Bring temperature back up and boil hard for 1 minute more – no MORE than a minute or it won’t set.
Strain fruit mixture through fine mesh strainer into a large bowl and press on the fruit solids to remove as much liquid as you can. Ladle jelly liquid into sterilized canning jars. To clarify the jelly further, you can use cheesecloth or a small strainer as you ladle the liquid into the canning gars at this step. Immediately as you fill each jar, wipe each jar rim with a clean moist cloth kitchen towel and twist the lids just into place. Wipe the jars down of any jelly liquid which as dripped on the outside.
As the jars cool, continue to gently tighten the lids. Some of the jars may seal on their own by popping but I always give them a 15-minute water bath to seal them well. Be sure to refrigerate and use any jars that do not seal. Cool on the counter for 30 minutes before storing.
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