Uva Ursi/Bearberry Recipes

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Additional Uva Ursi Information Growing Uva Ursi Medicinal Uses Magic & Superstition Herb Index Page Site Map Home Annuals Architectural Elements Backyard Habitat Biennials Bonsai Bulbs Cactus/Xeriscaping Companions Composting Container Gardening Crafts Garden Ornamentation Gargoyles Greenhouses Ground Covers Herbs Insects/Diseases Landscaping Organics Perennials Ponds Propagation Recipes Roses Seeds Shade Gardens Shrubs/Hedges Tools Trees Vegetables Vines Weeds Wildflowers Wildlife Shop Kitchen	Bearberries can be picked when fully red and ripe in the fall, and can be eaten fresh or dried. Though they are a bit bland when eaten raw, the berries make good substitutes in any dish calling for cranberries. Bearberry Jam - 2 quarts whole bearberries - 3 ounces liquid pectin - Granulated Sugar - Sterilized hot jelly jars Wash the berries thoroughly and put in a medium-sized saucepan. Cook on medium heat, stirring constantly until tender - about 5 minutes. Strain in a strainer, then measure by cupfuls and return to the saucepan. Add an equal amount of sugar in cupfuls to the saucepan and mix well. Bring to a boil, stirring constantly, and add pectin. Continue stirring for one minute and remove from heat. Pour mixture into sterilized hot jelly jars and seal. Store in a cool, dark place and use as needed.
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