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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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