Oregon Grape Jelly
|Concord grapes/Wild grapeberries||3 Quart|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Granulated pectin||1 3⁄4 Ounce (1 Box)|
|Sugar||4 1⁄2 Cup (72 tbs)|
1. Crush the berries to extract the juice; you should have 3/2 cups of berries and juice (if you don't, just add a little water). Strain into an 8-quart stainless steel or enameled stockpot; discard the skin, seeds, and pulp of the berries.
2. Stir in the lemon juice and pectin. Stirring constantly, bring the mixture to a full rolling boil over high heat. Add the sugar all at once, and stir constantly until the mixture returns to a full rolling boil. Cook for 1 minute, stirring constantly and skimming the surface occasionally.
3. Meanwhile, sterilize 6 half-pint jelly jars. Spoon in the jelly, leaving a 1/2-inch head space in each; wipe the rims well and seal.
4. Process the jelly in a boiling water bath for 10 minutes. Let cool thoroughly, then check the seals. Store in a cool, dark, dry place for up to 6 months.