Joined: Apr 24, 2011
Location: Douglas County OR
Huh. I've made oregon grape jam, but I used a vittorio strainer -- hand crank the fruit through it, didn't boil the fruit first, then heat to a boil add sweetener and pectin. It was alright, certainly not boiled collard! This year, if I can find some (in a new place) I think I'll use it as a mix in with apple butter.
Did you taste them before cooking? They are tart, for sure, but not astringent, when ripe. Unripe ones might taste pretty nasty when boiled...
Intermountain (Cascades and Coast range) oak savannah, 550 - 600 ft elevation. USDA zone 7a. Arid summers, soggy winters
Oregon grape is scattered all around our area. I've only sampled a few of the berries last summer. They were tart enough to pucker my...
One of our neighbors down the road said that he has a friend that makes a good jam out of it. I'll try and remember to see if he can get the recipe sometime. Most people around here don't seem to have much use for it besides a landscape plant, these days.
One of the comments in the above link was that richer soil and more water may lead to sweeter berries.
"Limitation is the mother of good management", Michael Evanari
Location: Southwestern Oregon (Jackson County), Zone 7
Joined: Jan 12, 2012
Location: McDonough, GA
The berries themselves taste good, like blueberries, but with half the sugar. They're mostly seeds and skin. Mine are probably a different species than the ones in Oregon. I guess I should have listened to Walter Reeves when he said that they're not considered edible!
True story. A local First Nations woman told me that her grandmother brewed up a Oregon Grape tea (or maybe a tincture) to treat her acne. It really works! Goldenseal and Oregon Grape have similar chemical compounds.