Watermelon Berries

t r e p t o p u s a m p l e x i f o l i u s

An Alaska native wild berry

The leaves grow one around the other onto a lovely twisted stalk & the berries have a slight watermelon flavour. Apparently the tender spring shoots are delicious raw or steamed and I'm told the berries make a nice fruity jelly.

I'd like to try this recipe. May be nice for a hot summer evening's dessert? I find jelly (as in, jell-o) is really weird -morally & texturally- but this might be kind of nice in a small quantity with a slice of chilled melon.


Watermelon Berry White Wine Jelly

INGREDIENTS

• 14 cups fresh watermelon berries
• 3 cups raw cane sugar
• 2 cups dry white wine
• 2 (5-inch) sprigs fresh rosemary sprigs
• 3 2/3 cups cold water
• 1 tablespoon plus 2 teaspoons unflavored gelatin (from three 1/4-ounce envelopes)

• Special equipment: a 6-cup nonreactive mold (see cooks' note, below) or glass loaf pan

PREPARATION

Bring berries, sugar, wine, rosemary, and 2 2/3 cups water to a boil in a 6- to 8-quart pot, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 8 to 10 minutes. Pour into a large colander lined with dampened paper towels and set in a deep bowl, then let stand until all juices have drained through, 10 to 15 minutes, and discard solids. If you have more than 4 cups berry liquid, boil in a small saucepan until reduced; if less, add water to bring total to 4 cups.

Stir together gelatin and remaining cup water in a clean small saucepan and let stand 1 minute to soften. Heat over moderate heat, stirring, until gelatin is dissolved. Stir gelatin mixture into berry liquid until combined. Pour berry mixture into lightly oiled mold (see cooks' note, below), skimming off any foam. Cool to room temperature, then cover with plastic wrap and chill until firmly set, at least 12 hours.

To unmold, run tip of a thin knife between edge of mold and jelly. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen jelly. Keeping mold tilted, invert a plate over mold, then invert onto plate.

NOTES

• Stainless steel, glass, and enameled cast iron are nonreactive, but avoid pure aluminum and uncoated iron, which can impart an unpleasant taste and color to recipes with acidic ingredients in them.
• Unmold the jelly onto a serving plate 2 to 3 inches wider than the mold to allow for spreading. Use a flavorless vegetable oil to brush the mold before filling.
• Watermelon berry jelly can be chilled in mold up to 2 days.