The aril is the fruit of the yew. It has a mucilaginous consistency which makes it ideal in jam. Disclaimer: Preparing aril jelly requires care. Indeed, if the red and pulpy part of the yew berry is edible, the seed is very toxic. To enjoy the mucilaginous flesh of the aril, sort well! The aril is harvested in October, when the yew berry is bright red.
What I need:
For a 200 ml jar
Total preparation time: 30 minutes, cooking included.
- 80 grams of yew arils (separate the red berry, without the seed)
- 80 grams of sugar
- 75 cl of water
Steps :
Absolutely remove all toxic seeds and needles from the yew. Keep only the aril, the bright red pulpy flesh that envelops the seed.
- Wash the arils.
- Put the arils in a saucepan and cover with water.
- Boil for 5 minutes.
- Switch to Chinese.
- Put back on the heat, add the sugar, stir and bring to a boil.
- Pour into a jar immediately and close the lid.
- Leave to cool and store in a cupboard.
Aril jelly can be kept for several months in a cool, dry place. At the same time, you can pick the rosehip berry to prepare the rosehip jelly.