Oregon Grape Jam

Oregon grape was often used by several native North American Indian tribes. The blue fruits are tart and improve after frost. They are often gathered for jelly or wine. Used to treat a wide variety of ailments, Oregon Grape species contain the extremely potent alkaloid, berberine, (also found in goldenseal) which is antiseptic and stimulates the liver and spleen.

Ingredients:

• 1 quart Oregon Grapes (Mahonia aquifolia or other Mahonias)
• 3 apples, peeled, cored and cut into small pieces
• 1 box fruit pectin
• 7 1/2 cups sugar
• 1 – 12 oz can frozen concord grape juice concentrate
• Enough water ready to add to grape, apple pulps and juice concentrate to make the measurement of 6 cups.
• 8 – 8oz jars, lids and rims

Take out about 1/4 cup grapes and a heaping tablespoon of small apple pieces and set aside. Then follow the cooking steps for grape jam inside the pectin package adding the set-aside fruits to the jars just before sealing. If you don’t have enough wild Oregon Grapes at one time, you can freeze them until you have enough.

This recipe is from a woman in Coquille, Oregon, which is along the southern Oregon Coast. Her name is Rachel Ordway Smith. She has other recipes using fruits from northwest native plants on her web site at Arts Desire