| Prep: 20 mins | Cook: 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 617 | 0.03g | 0.02g | 158g |
| sugars | fibre | protein | salt |
| 146g | 2g | 1g | 0.003g |
There’s something particularly special about this recipe for Sassy Sassafras Jelly. It speaks to my roots and my fondest memories of childhood encapsulated in the act of cooking. It also showcases my love for Afro-Southern fusion, serving as a literal ‘preserve’ of my multicultural heritage. The very act of preparing it becomes an almost sacred ritual, reminding me of the complex layers that build up our identity and how food plays such a vital role in this narrative.
The Magic in the Mix
Much like the interwoven strands of my African and Southern roots, the Sassy Sassafras Jelly recipe is a delightful melange of flavors. The sassafras leaves lend a unique, root-beer like flavor to the jelly, while the mixed berries add a robust fruitiness which is then all beautifully balanced by the zesty hint of lemon juice. But what makes it truly special, is how every bite encapsulates the rich warmth of Southern cooking complemented by the bold, vibrant tones of West African cuisine.
The Sassafras Jelly can be likened to traditional fruit preserves such as jams and marmalades, but the sassafras gives it an intriguing depth and character. This recipe works brilliantly with peppered biscuits or a classic grilled cheese sandwich, essentially any dish that welcomes an addition of some sweet sophistication.
Tumbling Down The Healthy Lane
One cannot overlook the health benefits associated with the Sassy Sassafras Jelly. Besides the obvious fruit content, sassafras itself has been used in traditional medicine for generations. Revered by Native Americans and also wholeheartedly embraced by the Southern folks, sassafras has been used for a wide multitude of ailments, from kidney problems to common cold. Rich in antioxidants, this humble tree has indeed earned its place in our kitchens and our hearts.
But the goodness does not stop here. Berries are known powerhouses of vitamins, fiber and antioxidants which have been linked to reduced risk of heart disease. By tweaking the sugar content, or substituting it with healthier alternatives, this recipe can easily be made diabetic-friendly or just lower in calories for those watching their intake.
So, without further ado, I invite you to join me on this flavorful journey. Let’s roll up our sleeves and dive into the enchantingly sticky world of the Sassy Sassafras Jelly. Enjoy!
For more on sassafras, its culinary usage and health benefits, do check out this brilliant piece by Bon Appétit. And for those interested in Afro-Southern fusion cuisine, I strongly recommend Michael Twitty’s Afroculinaria.
What You’ll Need
- 3 cups freshly picked sassafras leaves
- 1 cup ripe, mashed mixed berries (blueberries, strawberries, raspberries)
- 3.5 cups of granulated sugar
- 1 packet (1.75 oz) of fruit pectin
- 1 cup of water
- 1 tablespoon of lemon juice
- 1/2 teaspoon of unsalted butter
- 6 sterilized glass canning jars (8 oz each)
Method
Step One
Start by washing the sassafras leaves thoroughly. Once cleaned, chop the leaves into fine pieces.
Step Two
In a large pot, combine the chopped sassafras leaves, mashed berries, water and lemon juice. Bring the mixture to a simmer over medium heat and allow it to cook for about 15 minutes.
Step Three
Stir in the fruit pectin into the heated mixture until it dissolves seamlessly, then add the butter. The butter will help reduce foaming while the mixture boils.
Step Four
Increase the heat and bring the mixture to a hard boil. Add the granulated sugar all at once while stirring continuously. Let it boil hard for exactly 1 minute, stirring constantly.
Step Five
Remove the pot from heat. Skim off any foam from top of the mixture if necessary.
Step Six
Ladle the hot jelly into the prepared sterilized jars, leaving 1/4 inch headspace. Wipe the rims of the jars clean and secure the lids and bands tightly. The heat from the jelly will create a vacuum seal as it cools.
Step Seven
Allow the jars to cool at room temperature. Check the seal after 24 hours. The lid should not flex up and down when the center is pressed. Store in a cool and dark place for up to 1 year.
Step Eight
Your Sassy Sassafras Jelly is ready. Enjoy it on toast, bagels or use it to glaze your favorite meat or poultry dishes for a sweet and tangy twist.
