Oregon grape and apple jelly

Name: Oregon grape and apple jelly
Total time: 4 h
Yield: ± 3 jars
Ingredients: 500 g Oregon grape berries; 500 g sour apples; 500 ml water; gelling sugar 2:1: 500 g per litre of juice

Updated on 9 October 2026

Makes: ± 3 jars
Time: 1 hour + 3 hours draining
From: Oregon grape

Ingredients

500 g Oregon grape berries
500 g sour apples
500 ml water
gelling sugar 2:1: 500 g per litre of juice

Method

Strip the berries from the bunches and rinse them.
Cut the apples into pieces, skin and core included.
Cook the berries and apples with the water for 20 minutes until pulpy.
Let the juice drip through a sieve lined with a damp cloth for at least 3 hours.
Measure the juice, bring it to the boil with the gelling sugar and keep at a rolling boil for 4 minutes.
Do the cold-plate test, pour the hot jelly into clean, hot jars and close at once.

Storing: Unopened, a year in a cool, dark place; once opened, keep in the fridge. Lovely with cheese and game.