Title: Oregon Grape Jam [Oregon]
Categories: Canning Jam
Yield: 7 Halfpints

3	lb	Ripe oregon grapes (app. 4-5 qts)
2	c	Water
1	c	Sugar per cup of juice

Wash and stem 3 lbs of fully ripened grapes (Mahonia aquifolium) and place into a large pot with 2 cups of cold water. Cook until fruit softens and juice runs freely. Remove from heat and press the juicy pulp through a food mill or run briefly in a food processor (this must be done in several batches). Recover the juicy pulp, measure and add 1 cup of sugar to each cup of juice. Return mixture to pot, mix thoroughly, and bring to a boil and simmer for 15 minutes, stirring constantly.

Meanwhile, wash 7 1/2 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

When jam has cooked for 15 minutes, remove from heat and skim off the foam. ladle hot jam into 1 hot jar at a time, leaving 1/4" head-space. Wipe jar rim with a clean damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 10 minutes.

Adapted from "Wild Preserves--Illustrated Recipes for over 100 natural jams and Jellies," by Joe Freitus. Reprinted in the Everett Herald Food section August 3rd 1994.

Found for you by Fran McGee

From: Dorothy Flatman Date: 08-07-98 (13:43) The Once And Future Legend (1) Cooking

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