Eat them raw; they taste much like blueberries, with an almost dry, grainy texture and a mild, sweet flavor. Bake them into pies, puddings or muffins. Dehydrate them like raisins. Make serviceberry jam or serviceberry ice cream.
The many forms of serviceberry make up the genus Amelanchier; as members of the rose family they are related to such plants as the many hawthorns and the crabapples, cherries, plums, and peaches.
Serviceberry Recipes
Serviceberry Jam
10 cups ripe serviceberries
1/2 cup water
3/4 cup sugar per cup of pulp
6 oz liquid pectin
Wash and stem berries, then place into a saucepan and crush. Add water and cook over medium heat for 5 to 6 mimutes. Measure pulp and add sugar and return to pan. Place over low heat and cook for a few minutes more or till the sugar dissolves. Bring to a boil and add pectin, then hold boil for 1 full minute. Remove from heat, skim foam, and pour into hot, sterile jelly jars and seal.
Spicy Serviceberries
15 cups ripe serviceberries (washed and stemmed)
3 lbs sugar
1 cup vinegar
1 cup water
6 whole cloves
1 tbsp whole allspice
1 stick whole cinnamon
sprigs of tarragon, or basil, or mint, or other herb of choice (optional)
Make a syrup of the sugar, vinegar and water. Place cloves, allspice and cinnamon in a spice bag and add to syrup. Bring to a boil and allow to cook for 10 minutes. Remove from heat and allow to cool. Add berries and heat to simmering. Allow to simmer till berries soften, then remove from heat, cool quickly in the fridge and let stand overnight. Next day, remove spice bag and spoon fruit into hot sterile jars. Reheat the syrup to a boil and pass a sprig of whichever herb you've chosen through the hot syrup until you obtain the flavor and aroma you desire. Pour the syrup over the berries and seal the hot jars. Allow to sit for 30 days before serving to meld the flavors.
Serviceberry Relish
4 cups ripe serviceberries
1/4 cup cold water
1/4 cup cider vinegar
6 cups sugar
1 tsp ground cinnamon
6 whole cinnamon
3 oz. liquid pecin
Wash and stem berries. Place into a deep saucepan and crush with a potato masher. Add spices, water, and vinegar. Bring to a boil and stir constantly. Reduce to low heat and simmer for 10 minutes, keeping pan covered. Remove from heat and recover 4 cups of the mixture. Place in saucepan and add sugar. Mix well. Place over high heat and bring to a boil. Add pectin and mix thoroughly. Bring to a boil for 1 full minute. Skim off foam and allow to sit for 3 to 5 minutes. Spoon or pour into hot, sterile jelly jars and seal.
Worthington​
Ohio