You will need:
3½ lb Pyracantha berries
2½ pts Water
4 fl oz Lemon Juice (Pro Rata)
3½ lb Sugar (Pro rata)
Liquid Pectin
How to make Pyracantha Jelly:
Wash and pick over the pyracantha berries. Pour water into a large preserving pan and bring to the boil, add pyracantha berries, bring back to the boil and simmer, uncovered for 20 minutes. Strain the berry pulp through a muslin cloth.
Collect pyrancantha berry juice and measure the amount obtained. Place juice into a large preserving pan and to every 1½ pints of juice, add 4oz of lemon juice and 3½ lb sugar. Bring to the boil, stirring continuouly. As soon as it boils, add one full bottle of liquid pectin, bring back to the boil, stirring constantly, and boil hard for one minute.
Remove pan from the heat and skim off the foam, and pour into warm, sterilised bottles.
Seal and tie down immediately (see jam making guide)
Further hints and tips on making Pyracantha Jelly
- After straining, the prepared berry juice can be frozen for later use.
- If you are using powdered pectin please note that the Silver Spoon website recommends that one 13g sachet of Pectin is the correct amount to use with 1kg (2.2lb) of Silver Spoon Granulated Sugar.
- Don't forget to add the strained pulp mixture to the compost bin, as it is full of excellent soil nutrients which will break down very fast.
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How to make Pyracantha Jelly ... (Firethorn Berry Jelly) 
