|Mahonia berries, also known as Oregon Grape|
|Precious jars of intense flavour|
|Labels are important as the jam keeps for three years|
Jam recipe follows:
Pick what you can of the berries (I had about 4 cups). Rinse and pick over, then boil with a few tablespoons of water to soften the berries. Cool and put through a food mill to remove the large seeds. Measure the pulp back into a heavy pan and add 1 cup sugar for each cup of pulp, which is the standard jam making ratio. I had 3 1/2 cups of pulp and I added 4 cups of sugar as the berries are very tart. Bring to a rolling boil, then turn to simmer and attach a jam thermometer. When the temperature reaches 105 C. / 218 F. the jam stage has been achieved. Warning! this happens very fast with mahonia, much faster than it does for plum or blackberry jam. So be ready and have your small jars and snap lids ready to roll. Label your snap lids and refrigerate any that do not snap sealed. All of mine snapped so they will be stored in a dark place and eaten over the next 2 to 3 years. Aging improves flavour.