August 6, 2010

Oregon Grape Jelly

 Another simple jelly for you.  Oregon Grapes are very high in pectin so no need for adding any.  The one problem that I ran into on this batch is that the grapes are very seedy.  The seeds are almost half of the grape.  When I make this again (and believe me I will be) I will be using a food mill. 

6 cups Oregon grapes
2 cups Water
2 cups sugar

Place the water and grapes in a sauce pan.  Bring to boil and boil until soft.  Allow to cool. When done drain and retain all of the liquid.  Smash the grapes with a large spoon or better yet run through a food mill. Place all liquid back in sauce pan and add the sugar.  Bring to a boil.  Allow to boil until it starts to jelly. About 20-30 mins.  Place in jars and process for 10 mins.  Enjoy.


  1. arent they really sour?

  2. They are sour but the amount of sugar is plenty to sweeten them up. For my own personal batches I use even less.

  3. Yes, very sour, but lots of flavor. Have you ever eaten a fresh cranberry? They are a tad bit sour, too. We also had gooseberry eating contests when I was a kid.