• 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.