Autumn Olive Jam Recipe
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.
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.