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If you love the idea of turning seasonal fruits into homemade treasures, this Autumn Olive Jam Recipe is your next project. Autumn olive jam is a sweet, tangy delight that will have you smiling with each spoonful. No fancy kitchen skills are required—just a love for good food!
What is Autumn Olive Jam?
Autumn Olive Jam is like a tasty hug from fall. This Autumn Olive Jam Recipe takes those little red berries from the autumn olive tree and turns them into a sweet spread that’s easy to make. You don’t need fancy ingredients—just those berries, some sugar, water, and pectin.
It’s a simple process from picking the berries to sealing the jars. The jam is perfect for jazzing up your breakfast or snacks. Put it on toast, mix it with yogurt, or add it to desserts—it’s a yummy way to enjoy the flavors of the season. Homemade goodness in a jar, without any fuss.
Ingredients Used In Autumn Olive Jam Recipe
- Pectin (low sugar) = 1 box (1.75 ounces)
- Autumn olive fruit= 3 pounds
- Water= 3 cups
- Sugar= 1-4 cups
Step By Step Method For the Autumn Olive Jam Recipe
Step 1
Water and autumn olives should be combined in a pot. For every pound of olives, add one cup of water. There are three cups of water and three pounds of olives required for the entire recipe. To cook, bring to a boil and cook for one to two minutes, until soft.
Step 2
Push the pulp through a fine mesh strainer, leaving the seeds behind. There will be about 6 cups of pulp left over.
Step 3
Boil the strained fruit for 1 minute while stirring in powdered pectin (don’t add sugar yet).
Step 4
Bring it back to a boil for one minute after adding sugar.
Step 5
Leave 1/4 inch of space at the top of prepared jars. Remove from heat.
Step 6
You need to process the cans for 10 minutes (15 minutes at 6,000 feet or higher). Otherwise, cool on a towel. Make sure seals are intact and store unopened jars in the refrigerator. The sealed jar is a pantry pal, and you should keep it refrigerated after opening. Your homemade jam is ready to enjoy!
Tips and Tricks
- Measure ingredients precisely, especially sugar and pectin.
- Stir frequently to prevent sticking and ensure even heat distribution.
- Test for set using the “wrinkle test”: place a small amount on a cold plate, push it, and if it wrinkles, it’s ready to be jarred.
- Thoroughly sterilize jars before filling to preserve the jam.
Storage and Usage
- Store jam in clean, airtight jars in a cool, dark place; refrigerate after opening.
- Check jar seals by pressing the center; if it doesn’t pop back, the seal is good.
- Use Autumn Olive Jam on toast, in yogurt, or as a topping for desserts.
- Get creative with serving ideas—try it in marinades, salad dressings, or as a sweet glaze for meats.
Frequently Asked Questions (FAQs)
Can I Use Frozen Berries in this Autumn Olive Jam Recipe?
Yes, you can use frozen autumn olive berries to make jam. Ensure they are properly thawed before starting the jam-making process.
How Long Does Autumn Olive Jam Jam Last?
Properly sealed and stored in a cool, dark place, homemade Autumn Olive Jam can last up to a year. If you want to preserve the freshness of the jam once it is opened, keep it refrigerated.
What Variations Can I Try with Autumn Olive Jam?
Get creative with your jam! Consider adding a hint of cinnamon, vanilla extract, or even a splash of citrus juice for different flavor profiles.
Can I Use Less Pectin for a Softer Jam?
Yes, you can adjust the amount of pectin based on your preference for jam consistency. Using less pectin will result in a softer jam, so feel free to experiment until you find the texture you like.
How Do I Remove Foam During Cooking?
To reduce foam while cooking the jam, you can add a small knob of butter or use a spoon to skim off the foam as it forms. This helps maintain a clear appearance in the finished jam.
In Closing
We hope making Autumn Olive Jam was fun for you! It’s an easy way to keep the taste of fall around all year. This homemade jam is simple to make, and it adds a touch of sweetness to your meals. Whether you’re good at making jam or trying it for the first time, this Autumn Olive Jam Recipe is a winner. So, with your jars full of tasty jam, we hope you enjoy it on your morning toast or try it in different recipes.
You May Also Enjoy These Delicious Recipes:
Autumn Olive Jam Recipe
Ingredients
- 1 box (1.75 ounces) Pectin (low sugar)
- 3 pounds Autumn olive fruit
- 3 cups Water
- 1-4 cups Sugar
Instructions
- Water and autumn olives should be combined in a pot. For every pound of olives, add one cup of water. There are three cups of water and three pounds of olives required for the entire recipe. To cook, bring to a boil and cook for one to two minutes, until soft.
- Push the pulp through a fine mesh strainer, leaving the seeds behind. There will be about 6 cups of pulp left over.
- Boil the strained fruit for 1 minute while stirring in powdered pectin (don't add sugar yet).
- Bring it back to a boil for one minute after adding sugar.
- Leave 1/4 inch of space at the top of prepared jars. Remove from heat.
- You need to process the cans for 10 minutes (15 minutes at 6,000 feet or higher). Otherwise, cool on a towel. Make sure seals are intact and store unopened jars in the refrigerator. The sealed jar is a pantry pal, and you should keep it refrigerated after opening. Your homemade jam is ready to enjoy!
Notes
- Measure ingredients precisely, especially sugar and pectin.
- Stir frequently to prevent sticking and ensure even heat distribution.
- Test for set using the “wrinkle test”: place a small amount on a cold plate, push it, and if it wrinkles, it’s ready to be jarred.
- Thoroughly sterilize jars before filling to preserve the jam.