making jam and jelly with ornamental shrubs
I've read that the fruit of shrubs such as Highbush Cranberry (Viburnum opulus or V. trilobum); Sea Buckthorn; Silver Buffaloberry can be used for making jam or jelly. Has anyone used these fruits for that purpose? Would you share recipes? I should add that I'm a purist about this, and won't use commercial pectin such as Certo or Sure-jell.
I have used elderberry, cornelian cherry, and mahonia to make jelly,and they are excellent.
Into the Woods