Once I determined from a reliable source that the berries were edible my Master Food Preserver hat replaced my Master Gardener/Curator hat and I picked the berries to make jam. I used Lee Ann Moore's recipe for Salal Jam. Lee Ann and Her husband Gary have Oceanside Jams and specialize in making preservers using native fruit.
After picking the fruit, I washed it carefully then put it into my steam juicer to extract the juice and leave behind the very gritty, seedy berries. The jam is not very exciting, it tastes like apple or grape jam…mostly sweet, but it has a spectacular dark purple color and I bet no one else is making Gaultheria pseudonotablis Jam.
Note: The jam should be stored in the refrigerator or freezer for there is no tested and approved recipe for this berry.
Sources: Ball Blue Book, Berry, Jams and Jellies
June Walsh is the Co-Curator of the Moss Family Temperate Woodland Garden in the Humboldt Botanical Garden, a UC Extension Master Gardener and Master Food Preserver.