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Oregon Grape Jelly with ginger
The basic ratio of sugar to Oregon grape juice is about 1:1 unless you have a sweeter or less sweet palate. Adjust as you see fit. This recipe makes about 1 small jar.
Ingredients – Makes 1 small jar
- 1.5 cups Oregon grape juice
- 1.5 cups Sugar
- ¼ tsp fresh Ginger
- ½ oz commercial pectin or you can experiment with using lemon rind instead for pectin
Boil Juice. Stir in 1 ounce commercial pectin, then bring to a rolling boil. Add sugar, stirring constantly. Stir and boil until you reach the gel point (instructions are in the currant jelly video and in the recipe pdf) and the jelly sheets off a wooden spoon. Remove from heat. Pour into sterilized jam jars, seal and put in fridge.
To make Oregon grape juice:
Pick 4 cups Oregon grape berries whole cluster. Wash them and then put them in a pot with ¾ cup water. Heat the liquid till just warm (don’t boil). Turn your stove off and crush your berries with a potato masher. If you feel lazy, just pulse the berries a few times in your food processor, but this will release more tannins into the juice. Pour into a sieve and press juice through with the back of a spoon. Compost seeds etc.