So, what’s a Nannyberry?
This native shrub is found throughout the area, typically in open areas with rich moist soils. Read more about Nannyberry from a sample page from one of my wildflowers guides.
Read how to harvest and prepare nannyberries. Nannyberry fruit should begin ripening within the next week or so.
After sampling a few ripe raw berries for the first time a few years ago, I so enjoyed their sweet and unique flavor that I was inspired to create a spread (intended for my morning toast) similar to apple butter in its texture.
Thus, “Nannyberry Butter” was born! If you decide to try my recipe, let me know what you think of it. Here it is.
• 12 cups whole berries
• 2-1/4 cups water
• ground cinnamon
• ground allspice
• ground cloves
• ground nutmeg
Put berries in large pot, add water. Cover and bring to a boil then reduce heat and simmer for 20 minutes.
Put soft fruit in food mill to remove skins and large seeds. Measure fruit back into pot.
Add: 1 cup sugar, 3/4 teaspoon cinnamon, 3/8 teaspoon allspice, 3/8 ground cloves and 3/8 teaspoon ground nutmeg. Stir well. Cover and cook on low for 30 minutes, stirring every 10 minutes.
Ladle into hot sterilized jars, attach covers and process in water bath for 10 minutes.
Remove and let cool for 24 hours, then store in cool, dark place.
I was then inspired to create another recipe to use my Nannyberry Butter. Read on below to see if Nannyberry Butter Mini Pumpkin Pies are for you.