Even I have my limits. Every time I opened the top freezer door, two quarts of dark blue/purple Oregon grape berries (Mohonia nervosa) peered out at me, reminding me that I hadn't kept my promise.
On a lark, we'd picked them last fall on Mt. Hood, where the 2' high plants were growing in abundance across from a favorite white chanterelle spot. They were so easy to pick; they virtually fall off the stem and into our buckets. I had placed the washed berries in plastic quart containers and frozen them upon our return to Port Orford, mentally committing to make them into jelly at my earliest opportunity. Days stretched into weeks as other priorities screamed louder. And every time I opened that freezer door, I was reminded of my procrastination.
Saturday, I just couldn't stand it any longer. Out came the berries.
As a volunteer Master Food Preserver with Oregon State University, I naturally looked to OSU's leaflet, Preserving Foods: Wild Berries & Fruits, SP 50-536 for a recipe. Imagine my consternation when the instructions said to leave the berries on their stems! We hadn't done that. I made a few phone calls and sent a couple of e-mails but no one seemed to know why it was important to process the berries with their stems intact. I proceeded to prepare the Oregon Grape Jelly recipe found in SP 50-536 without including their stems and the final product was fabulous! The jelly is extraordinary - it's unique taste could be likened to an incredibly rich and intense blackberry flavor with citrus, spicy undertones. We've tried the jelly on waffles and on toast, and the flavor of the jelly just exploded on our tongues.
Steven gives the Oregon Grape Jelly his seal of approval!
No, it's not a calorie-free jelly. My calculations show that the jelly holds about 35 calories per tablespoon, about the same as half a grapefruit, a plum or peach, a small apricot or a cup of air-popped popcorn. Trust me when I say that the jelly is well worth every calorie. It's very satisfying and will enhance your mood!
I should mention that there is some thought that Oregon grape has medicinal properties, relieving such conditions as diarrhea and toothaches. Some believe that it is a natural antibiotic and contributes to the healing of wounds. Jim Pojar and Andy MacKinnon in their remarkable Plants of the Pacific Northwest Coast expand on the Oregon Grape's qualities: "The bark is bright yellow inside, due to an alkaloid, berberine. The shredded bark of the stems and roots was used to make a bright-yellow dye for basket materials. The bark and berries were also used medicinally for liver, gall-bladder and eye problems. One Saanich woman noted that eating the berries in quantity was the only antidote known for shellfish poisoning. Great caution was used, because this drug is very potent." We can't verify these medicinal claims, but we can state with assurance that Oregon Grape Jelly will be an all-time favorite on your "jams and jellies" shelf!
Oregon Grape Jelly (modified version of recipe from OSU SP 50-536)
- Pick and wash 2 quarts of Oregon grape berries.
- Place berries in a large pan, covering with water. Boil 10 minutes, then mash and boil 5 minutes longer.
- Strain through several layers of cheesecloth to remove the seeds and skins.
- Measure juice (I extracted about 2 cups of juice from 2 quarts of berries). Return juice to kettle and boil 10 minutes.
- Add 3/4 as much sugar as juice (I added 1 1/2 cups sugar). Stir until sugar is dissolved. Boil rapidly until liquid sheets from a spoon (I boiled about 10 minutes).
- Remove from heat, skim at once, and pour into hot, sterilized jars (I filled 2 of the 1/2 pint size jelly jars). Adjust lids and process 5 minutes in a boiling water canner.