How to make White Crowberries’ Jelly (Camarinhas)

Published on Aug 31, 2020 | Last updated on Jan 2, 2023

Today I’m really happy to share with you my recipe of how to make white crowberries’ jelly!

Camarinhas (as we called them in portuguese) or Corema album (scientific name) are endemic to the Atlantic coastal dunes of the Iberian Peninsula and have been consumed since at least the Early Neolithic. Also called portuguese crowberries, they used to be widely consumed in Portugal. However, that is not the case anymore as only few people keep the tradition alive today. In fact, many young people don’t even know that camarinheiras even exist.

Nevertheless, this beautiful shrub with white pearls as fruit still persists and is resilient even in the face of many challenges. Habitat loss and past overexploitation makes her vulnerable to extinction, so it has never been so important to care for her. Thus, when harvesting, I make sure I only do it from healthy populations and, of course, leave plenty of berries behind for rabbits, birds and other beings that help in her dispersal and germination.

The berries are not only delicious – both raw and cooked – but also medicinal. I am still learning about her properties (trying to find out about folk knowledge…), but just recently I discovered that she is being researched for her amazing antioxidant and anti colon cancer properties!

After a few hours collecting crowberries – with the help of my lovely partner Pedro – I managed to make a wonderful red jelly that we spread over bread, add to yoghurt or else eat just directly from the container! What a joy to be able to make and nurture my body with this jelly! ♥️

Watch the full video:

White Crowberries’ Jelly Recipe

I forgot to take notes of the exact quantities I used this time, so I’ll share what I remember. However, I must say that this recipe is very simple and intuitive, so just follow your instincts and go for it!


  • about 1 kg of white crowberries
  • just enough water to cover the berries
  • about 400 grams of raw honey
  • one lemon or orange peel


  • Start by placing the berries in a pot and cover them with just enough water;
  • Bring them to a boil and then let them simmer for a while (about 20 minutes) until most of the berries have exploded and their content has turned red;
  • Strain the content to a bowl and mash the berries to remove all the juices from them. Then, place the beautiful red liquid back into the pot, add the honey and the lemon or orange peel, and cook it slowly until much of the water has evaporated;
  • Place a spoon of the liquid on the lid and make a stripe with your wooden spoon. If the liquid doesn’t immediately unite again, then you’re good to go! If not, let it evaporate for a little longer. However, do not let it stay for too long, otherwise the jelly will become too hard to use as a spread:
  • Make sure to sterilize your glass containers and lids with hot water;
  • Pour the liquid into the container, close it with the lid and let it sit until it becomes a jelly!
  • Keep it in a cool place or in the fridge to conserve it.

I truly hope you enjoy this recipe!

I know that white crowberries are not available for most people, however, this recipe can be adapted and used with any other crowberries! So please, do try it out, and if you do, let me know how it went 😊

If you have enjoyed this recipe, make sure to also check out my Delicious Homemade Elderflower Cordial Recipe! Thank you for reading ♥️

Hello there! My name is Ana Filipa Piedade and I am a portuguese hide tanner and ancestral skills student, practioner and teacher who finds a lot of joy in sharing about traditional living skills with others. I hope you enjoy this space!

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