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Acorn Jelly

A delightful, subtly sweet and nutty jelly made from acorn flour, perfect for toast, cheese, or glazing meats.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Condiment
Cuisine: American
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups of acorn flour from shelled acorns
  • 2 cups of water
  • 1 cup of sugar
  • 1 tablespoon of lemon juice
  • 1 packet of pectin

Equipment

  • Large pot
  • Sieve or cheesecloth
  • Measuring cups and spoons
  • Canning jars and lids
  • Wooden spoon

Method
 

  1. Gather ripe and clean acorns, remove shells, and rinse to eliminate dirt.
  2. Grind the acorns into a fine flour using a food processor.
  3. Mix acorn flour with water in a large pot and allow it to soak for at least 8 hours.
  4. Strain the mixture through a sieve or cheesecloth to separate the liquid from the flour.
  5. Pour the acorn-infused water back into the pot, add sugar, lemon juice, and pectin, and stir.
  6. Bring the mixture to a boil over medium-high heat, stirring to prevent sticking.
  7. After about 10 minutes of boiling, perform a plate test to check for consistency.
  8. Carefully pour the jelly into sterilized canning jars, leaving space at the top, and seal.

Notes

Acorn jelly can be served with toast, crackers, or as a glaze for meats.