This common tree’s berry bears a close resemblance to a certain headline-stealing virus—and it makes a delicious jam.

DISCLAIMER: It’s never a good idea to make light of a serious pandemic, and that isn’t our intention here. But we couldn’t pass up, and thought you might enjoy, a silly comparison between a tree berry and the burned-into-our-brains-by-now imagery of a single COVID-19 virion. We also want to make ourselves useful, so we’re providing something fun to do safely at home if you’re lucky enough to have access to these berries.

What this picture isn’t: A single COVID-19 virion. 

What this picture is: An amazing berry from the kousa dogwood tree prevalent throughout our area. The berries ripen in the fall and are choice treats of many woodland creatures, offering a taste similar to mango or persimmon. You have to admit the berries look a lot like the image of the virus embraced and overused by media outlets the world over. 

A New South Media staff member harvested a large batch of berries recently and tried her hand at Kousa Berry Jam. If you have easy access to fruit, we thought you might enjoy a weekend jam session, too.

Kousa Berry Jam (aka COVID Jam)

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Ingredients

  

• 4 cups ripe kousa fruit whole, packed
• 1½ cups water
• 6 cups sugar
• 1 packet powdered pectin for 2 quarts
• ½ teaspoon cinnamon
• 4 cloves
• ¼ teaspoon nutmeg
• 1 teaspoon pure vanilla extract

Instructions

 

• Set fruit and water to boil in a large saucepan over high heat. When it reaches a boil, turn the heat down. Mix sugar and pectin powder together in a bowl, then pour into fruit mixture; stir until sugar and pectin powder are fully incorporated. Add spices and vanilla. Bring the temperature back up to a hard boil for one minute more. Caution: boil no more than a minute, or it won’t set.
• Strain fruit mixture through a fine mesh strainer into a large bowl and press on the fruit solids to remove as much liquid as you can. Ladle jam liquid into four sterilized 8-ounce canning jars. As you fill each jar, wipe the rim with a clean, moist cloth kitchen towel and twist the lids just into place.
• As the jars cool, continue to gently tighten the lids. Some jars may seal on their own by popping, but it’s wise to give them a 15-minute water bath to seal them well. Be sure to refrigerate and use any jars that do not seal. Cool on the counter for 30 minutes before storing.

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The berries seem to change quickly after picking, so you may want to freeze them unless you’re making the jam right away. And we found the flavor finishes a little bitter—you may want to experiment with it on crackers, pancakes, or ice cream. Let us know how yours turns out!