Oregon Grape

            Not all edible plants are all that palatable to all palates raw. Oregon grape is on of those which would definitely be an acquired taste raw. It does however make a superb jelly.

            This low to fairly tall bush, has prickly evergreen leaves resembling a holly tree. In the spring it has clusters of yellow flowers which produce clusters of deep bluish berries. Very rich in pectin, it does not require pectin in order to jell.

            It is wide spread in British Columbia, from valley bottoms to around 1,300 meters. Depending on weather and elevations berries can begin ripening in July and carry right on until the fall frosts. The riper the berries the more pectin.

We found that about half an ice-cream pail was sufficient for a batch of jelly. In a large sauce pan mush the berries and add a cup of water and heat until the juice is running freely. Strain the liquid out and add 1-1/2 cups of sugar for each cup of juice and all a ½ cup of lemon juice. Boil until it begins to set, skim, and then pour into sterile jars and seal immediately.

At first I seemed to have a bit of a reaction to the jelly, but it tastes so well I persevered and can now eat it with no problem.