Goumi Berry Recipes

Some describe the flavor as similar to pie cherries, red or black currants, apples or pomegranate. The flavor is strengthened by adding lemon zest and juice when making jam, jelly, sauce or pie. Mix with other fruit -- apples, berries or quince -- in pies, tarts and jam.

6 pints goumi berries

½ cup water

1 ½ cups sugar

1 box of Lower Sugar Sure-Jell

Simmer berries in water for 10 minutes and then strain through cheesecloth.   Should get about 4 cups of juice.  Put juice in large saucepan.  Measure sugar into bowl, and then take ¼ c of measured sugar and mix with the sure-jell.  Add the sure-jell/sugar mixture to the juice and bring to a full rolling boil.  Add the remaining sugar, stirring constantly, and bring to a full rolling boil again.  Continue stirring and cooking for 5 minutes.  Remove from heat, skim foam from top of jelly, and pour into clean jelly jars, filling to 1/8 inch of tops.  Cover quickly with flat lids, screw bands on tightly.  Invert jars 5 minutes, then turn upright.  Makes about 5 cups of jelly.

1 tsp butter
5 cups of juice
1 packet of sure-jell or certo
6 cups of sugar
2 tbsp lemon juice
Red food coloring (about 5 drops)
 

Getting the juice: rinse berries.  Place in a pot and just cover with water.  Bring to a slow simmer and with a potato masher, mash berries. Just keep mashing until all the berries are pretty much squished.  Then, in a sieve with about 2-3 layers of cheese cloth, strain berry juice. Then follow the sure-jell/certo packet for making the jelly.  This juice rises very high in the boiling process so use a deep pot!  

For the fresh goumi berry syrup:

1/3 cup water

1/3 cup sugar

1 1/3 cups fresh goumi berries
 

For the martini:

1 1/2 ounces vodka

1 1/2 ounces goumi berry syrup

1 teaspoon fresh lemon juice

For the fresh goumi berry syrup:

In a small saucepan, heat the water and sugar until the sugar dissolves. Add the goumi berries and cook over medium heat until the skins begin to pop, about 3 minutes. Pour through a fine mesh sieve or strainer and press the berries to get out all the juice. Discard the seeds and skins. Chill syrup until ready to use.

 

For the martini:

Place all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a chilled martini glass. Garnish with lemon slices if desired.

Rinse the berries. Don’t worry about separating the thin stems from the fruit. Simmer three parts goumi berries with one part strawberry, raspberry or other sweet berry. This gives the mixture a lift in flavor without masking the goumi taste too much. For every two cups of berries, add one cup of water. Meanwhile, in a separate pot make a simple syrup by combining one cup water with one cup sugar. Bring to a boil and simmer for 10-15 minutes. Set aside. Strain berries through a sieve, cheesecloth or a food mill. This separates the juice and pulp from the stems and large fibrous seeds. Compost the stems and seeds. Combine simple syrup with berry juice. Suggest using three parts juice to one part syrup, but do this slowly and keep tasting until it is sweet enough for your preference. Pour goumi syrup into freezer containers, label and tuck away.