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Oregon Grape Jelly

Western.Chefs's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Storage: 
Preserving
Restriction: 
Vegetarian
Ingredient: 
Grape
Interest: 
Healthy
Cook Time: 
10 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5704 Calories from Fat 38

% Daily Value*

Total Fat 5 g7%

Saturated Fat 1.5 g7.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 552.6 mg23%

Total Carbohydrates 1468 g489.4%

Dietary Fiber 25.8 g103.1%

Sugars 1389.5 g

Protein 21 g41.3%

Vitamin A 37.7% Vitamin C 557.7%

Calcium 29.7% Iron 57.4%

*Based on a 2000 Calorie diet

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Oregon Grape Jelly Recipe