Wash and stem:

•  1 quart ripe buffalo berries

Place in a large saucepan and bring to boil with:

•  1/2 cup cold water

Once the berries are thoroughly warmed, crush with a masher and bring to a boil.

Use a colander with its wooden pestle to press out the juice and pulp from the berries. Discard the pits and skins from the colander.

Measure the amount of berry and juice mixture you have. Then put the mixture back into the pan and add:

•  1 1/2 cups of sugar per cup of berry and juice mixture.

Mix well and bring to a boil.

Buffalo berries contain natural pectin, so they should gel naturally. Bring to a boil for 4 full minutes while stirring constantly. Skim off foam and pour into hot, sterile glass jars and seal.

Buffalo Berry Syrup: If you wish to have pancake and waffle syrup, cut the boiling to 1 minute and pour into containers before jelling takes place.