All About Toyon
Toyon (Heteromeles arbutifolia) is a California native plant that’s also called the Christmas berry or the California holly. It gets its common names from its shiny green leaves and bright red berries, which ripen in the winter. In the summer, this shrub sprouts lovely little white flowers.
While mealy and astringent before cooking, the berries have been eaten raw. Toyon is a significant resource to Native American tribes including the Chumash, Tongva, Luiseno, Kumeyaay, Cahuilla, and Costanoan peoples. They steep the flowers and leaves to make medicinal tea, create infusions of the bark and leaves for washing wounds, and use the wood for tools and fuel.
Tongva peoples, who call the plant ashuwet, traditionally prepare the berries by roasting them, cooking them in an earthen oven, or boiling them to make cider.
And, of course, the fruit is made into jellies!
We’ve developed two recipes for toyon preserves; we encourage you to try both and let us know which you like better. These preserves make a wonderful addition to any gathering, or a sweet homemade gift. Enjoy!
Please note that in California, it is illegal to harvest toyon on public land, or on private land without landowner permission, due to overharvesting.
Art by @jewelsartbook on Instagram.
Orange Cinnamon Toyon Cranberry Preserves
You will need:
- 150g toyon berries
- 150g cranberries
- 100g white sugar (about ½ cup)
- 6oz orange juice (about 2 oranges)
- Zest of 2 oranges
- 1/2tsp cinnamon
- 1 cup of water
If you don’t have toyon, you can use 300g of cranberries!
Pick and sort toyon. Compost the stems, leaves, and any berries with rot.
Soak toyon berries in a bowl of cold water to wash.
Weigh 150g toyon (approximately 1 1/2 cups) and add to a saucepan.
Bring to a boil with 1/2c water, 1/4c sugar, 6oz orange juice, the zest of 2 oranges, and 1/2tsp cinnamon.
Once it’s boiling, let it simmer for 10 minutes. Stir continuously.
Then, add 150g cranberries, 1/2c water, and the remaining 1/4c sugar.
Bring to a boil and let simmer for another 10 minutes. Stir continuously and make sure that all the toyon berries and cranberries have burst.
Once it reaches a thick, jammy consistency, take it off the heat. Let cool. You don’t need to add pectin because cranberries have lots of natural pectin!
When it’s cooled, add to a clean and sterile mason jar. Refrigerate and enjoy with cheese and crackers!
Lemon Ginger Toyon Cranberry Preserves
You will need:
- 150g toyon berries
- 150g cranberries
- 100g maple sugar or white sugar (about ½ cup)
- 2tsp fresh ginger (or 1tsp ground ginger)
- Zest and juice of 1 lemon (1tsp zest and 2oz juice)
- 1 cup of water
If you don’t have toyon, you can use 300g of cranberries!
Pick and sort toyon. Compost the stems, leaves, and any berries with rot.
Soak toyon berries in a bowl of cold water to wash.
Weigh 150g toyon (approximately 1 1/2 cups) and add to a saucepan.
Bring to a boil with 1/2c water, 1/4c sugar (we recommend maple sugar, but white sugar will do!), 2tsp grated fresh ginger, and the zest and juice of 1 lemon.
Once it’s boiling, let it simmer for 10 minutes. Stir continuously.
Then, add 150g cranberries, 1/2c water, and the remaining 1/4c sugar.
Bring to a boil and let simmer for another 10 minutes. Stir continuously and make sure that all the toyon berries and cranberries have burst.
Once it reaches a thick, jammy consistency, take it off the heat. Let cool. You don’t need to add pectin because cranberries have lots of natural pectin!
When it’s cooled, add to a clean and sterile mason jar. Refrigerate and enjoy with cheese and crackers!
