Oregon Grape .... Jelly?

 But it is NOT a grape and its origin is NOT Oregon. So how come???

Also known as Holly-Leaved Barberry and Mahonia, this plant has been used by Indigenous peoples of North America for centuries as a food source and a medicine. Lewis and Clark collected specimens of this plant on the expedition of 1804-1806. 

Since these berries are ubiquitous to our area, here's the recipe for "Mahonia Berry Jam: a stunning wild preserve made from the tart, vibrant berries of the Mahonia shrub, also known as Oregon Grape. Those these berries are mouth-puckeringly sharp when raw, they transform beautifully into a glossy, jewel-toned jelly with a tangy zing. "

To make 4 small jars of Mahonia Berry Jelly:  Gather about 3 1/2 pounds of ripe Mahonia berries, stalks removed and rinsed. Put in large pot with 2 1/2 cups water and bring to a boil, simmer for 20-25 minutes, mashing berries with a spoon or potato masher to release the juices. Pour the mixture through a jelly bag or muslin-lined sieve into a clean bowl. Let it drip overnight. For the clearest jelly, avoid pressing the pulp.

For every 2 1/2 cups of juice, use one pound of sugar (less to taste). For a firmer set, you can add a teaspoon of pectin if Mahonia's natural pectin content isn't enough. Add the lemon juice. 

Still continually over low heat until sugar has fully dissolved, then bring the mixture to a rapid boil. Boil until the jelly reaches setting point (104oC or 220oF). Pour into warm, sterilized jars and seal. 

TIP: Pick RIPE berries only; under ripe berries are overly bitter. 

If anybody makes this jelly, I'd surely like to know how it was. :-)