Oregon grapes are a wonderful little berry that's quite tart and loaded with seeds. But don't let that fact stop you from picking them! They're great for making Oregon grape syrup and Oregon grape jelly. I also use them to make my Montana mixed berry jam, which is a personal favorite!
In the past few years, we have seen a bumper crop of Oregon grapes. Last year, my friend Lori and I picked close to 4 gallons! This year I'm planning to make all kinds of delicious things with them, including Oregon grape jelly, syrup, and wine!
If you love grape jelly, then you'll love Oregon grape jelly. It's very similar, with earthy undertones. So get out there and find these beautiful berries and try this jelly recipe. You won't be sorry!
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Why You'll Love This Oregon Grape Jelly Recipe
- Oregon grapes are tart and contain plenty of pectin, so they're perfect for making jelly!
- Oregon grape jelly is similar to grape jelly, so it's great in a peanut butter and jelly sandwich.
- This jelly makes a wonderful and unique gift!
Ingredients & Substitutions
- Oregon grape: You'll need 4 cups of Oregon grape berries for this recipe.
- Pectin: One package of pectin, or 4 tablespoons of RealFruit Classic Pectin.
- Sugar: 3 cups of granulated sugar, or an equal amount to strained juice.
- Lemon Juice: Fresh or bottled lemon juice.
- Spices: Although this jelly is delicious as is, you can also experiment with different flavors! Try adding a cinnamon stick, cardamom pods, or whole cloves.
How to Make Oregon Grape Jelly
Before you begin, fill a deep stock pot or water bath canner with water and add empty mason jars. Bring to a boil, then reduce heat to sterilize the jars as you make the jelly.
Pick through Oregon grape and discard stems, leaves, insects, etc. Add to a large bowl, cover with water, and swish around to remove remaining dirt and dust. Measure out 4 cups.
- Add Oregon grape to a medium saucepan and cover with 3 cups of water. Bring to a boil over medium heat, then reduce to medium-low and simmer for 10 minutes. Crush berries with a masher to release their juice.
- Strain berries through a fine mesh strainer. I got 3 cups of juice. Clean the pot, then add the strained juice and 2 tablespoons of lemon juice.
- Bring juice to a boil over medium heat, then whisk in pectin. Bring to a hard boil for 1 minute, stirring down if necessary. Add sugar and whisk to dissolve. Bring to a hard boil again for 1 to 2 minutes or until the jelly sheets off the back of a spoon.
Pro Tip: Use a 1 to 1 ratio of syrup and sugar. For example, if you get 31/2 cups of syrup, add 3 ½ cups of sugar.
- Skim off foam, then ladle hot jelly into 5 sterilized 8-ounce jars. Wipe jar lids with a damp cloth or paper towel. Add lids and collars, then hand-tighten.
- Add Oregon grape jelly jars to a hot water canner and make sure the water level is at least a few inches above the jars. Process the filled jars in boiling water for 5 minutes.
FAQs
Yes, Oregon grapes are edible. However, they are extremely sour, so they are usually used to prepare jam, jelly, or wine.
Yes, Oregon grape can be eaten raw. However, they are tart and taste similar to unripe grapes. This is why Oregon grapes are usually sweetened with sugar in recipes like jelly, syrup, and wine.
Oregon grape jelly is tart and acidic. It resembles the taste of grape jelly.
Pro Tips
- You can optionally add a small portion of a cinnamon stick, a few cardamom pods, or whole cloves for additional flavor.
- Jelly may take up to 24 hours to set completely. Don't move the jars until the jelly has set.
- Once the jar is opened, store it in the refrigerator for up to three months.
- If jars don't seal, either refrigerate them to be consumed first, or share them with your friends!
More Homesteading Recipes
If you enjoy this Oregon grape jelly, check out these other great recipes!
Recipe
Oregon Grape Jelly
Equipment
Ingredients
- 4 cups Oregon grape
- 3 cups water
- 2 Tbsp lemon juice
- 3 cups granulated sugar
- 4 tablespoon pectin
Instructions
- Before you begin, fill a deep stock pot or water bath canner with water and add empty mason jars. Bring to a boil, then reduce heat to sterilize the jars as you make the jelly.
- Pick through Oregon grape and discard stems, leaves, insects etc. Add to a large bowl, cover with water, and swish around to remove remaining dirt and dust. Transfer to a measuring cup to measure out 4 cups.
- Add Oregon grape to a medium saucepan and cover with water. If adding spices, add them now. Bring to a boil over medium heat, then reduce to medium-low and simmer for 10 minutes. Crush berries with a masher to release their juice.
- Strain berries through a fine mesh strainer. I got 3 cups of juice. Clean the pot, then add the strained juice and 2 tablespoons of lemon juice.
- Bring juice to a boil over medium heat, then whisk in pectin. Bring to a hard boil for 2 minutes, stirring down as necessary. Add sugar and whisk to dissolve. Bring to a hard boil again for an additional two minutes or until the jelly sheets off of the back of a spoon.
- Remove jars from canner, then add lids and collars. Ladle hot jelly into jars, then skim off foam. Wipe jar rims before fastening lids and collars; hand-tighen.
Canning Instructions
- Add filled jars to the hot water canner and make sure the water level is at least a few inches above the jars. Process the jars in boiling water for 5 minutes, then remove and set on the counter to seal and set. Once they have, label and date the jars and store in a cool location, like a pantry.
Video
Notes
- You can optionally add a small portion of a cinnamon stick, a few cardamom pods, or cloves for additional flavor.
- Jelly may take up to 24 hours to set completely. Don't move the jars until the jelly has set.
- Once opened, store jelly in the refrigerator.
- If jars don't seal, either refrigerate them to be consumed first, or share them with your friends!
Hilda Sterner says
I hope you try making Oregon grape jelly, then come back and let me know what you think!