Recipe: Oregon Grape Jam

Oregon Grape Jam
Yield: 7 Half pints

3 lb ripe oregon grapes-(app. 4-5 qt.)
2 cups water
1 cups sugar per cup of juice

Wash and stem 3 lb. 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.
Bring to a boil and simmer for 15 minutes, stirring constantly.

Meanwhile, wash 7, 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 " 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.