Every September, I make a year's supply of beautyberry jelly.

I do something that I don't recommend people do: I can it. I'm like 5 years in, and I haven't had a problem yet. There's a series of pages in my Ball canning recipe book that the beautyberry jelly recipe I use conforms pretty close to, but it isn't USDA approved or otherwise published by some authority as safe for canning, I'm going to recommend you avoid this.

Beautyberries, if you're not familiar with them, are a bush/shrub native to the American southeast. The plant looks like a bunch of stems with leaves that grow along them, along with clusters of tiny white flowers in the spring at the base of each pair of leaves, that turn into vivid purple berries in the fall. The leaves can be used as a mosquito repellent if rubbed on clothing, and the berries are edible...although they're bitter and astringent. Boiling them in water to make an extract and making jelly from that extract results in a bright red jelly that tastes like strawberry and tea.

It's something of a pain to harvest, so it pretty much isn't commercially done.