There is a wonderful shrub called Oregon Grape (Mahonia aquifolium). The leaves are sharp and spiked like holly. The fruit is bitter and considered to be inedible at worst, or at least not worth the effort.
But it’s a popular and hearty landscape shrub with a few redeeming characteristics. Oregon Grape roots can be made into a medicinal tincture with antioxidant properties and the berries make a delicious, earthy jam.
(added 8-10-2020: the roots and stems contain berberine the same component in goldenseal. Thanks Cortney T)
I have just one bush so I made a really small batch.
Oregon Grape Jam
8 oz weight grapes
6 oz water
Cook grapes and water, smashing occasionally, until the grapes break down. About ten minutes.
Next, put the grape mash through a food mill to pull some of the seeds. My skimpy eight ounces of grapes plus water yielded one cup of juice and mash.
I added 1.5 cups sugar. I know, it seems like a lot. And it is! I brought the sugar and mash to a boil and added two ounces (1/2 a packet) of pectin. Let it boil for one minute, then pored it into sterile jars.
That’s it!
As I was researching this post, (actually trying to remember who I snerched the recipe from) I came across Linda Ziedrich’s web site. It’s lovely. Gardening, cooking, preserving...written by a woman in the Willamette valley no less. Check out her recipe, she adds a bit of brandy or orange liquor to ‘soften’ the jam.
Then I realized that she wrote The Joy of Pickling, my most dog-eared, written-in cook book.* If you can only afford one pickling book, this is it.
This photo represents a #coronacooking trifecta. Home made Cultured butter, sourdough bread and Oregon grape jam.
Eat Well,
Stay Safe &
Love big.
xoxo Nancy
* Although it drives my book-loving husband crazy, I write in all my cook books. I make notes on substitutions and record dates & other stuff. The cookbook almost serve as a journal, where I write notes to my future self, looking up a recipe.
