Autumn Olive Jam Recipe
Autumn is here, and that means it's time for cozy, tasty treats. If you haven't tried the Autumn Olive Jam Recipe before, you're in for a tasty surprise. This jam is a favourite in the fall, and it's super easy to make.
Ingredients
- 3 lbs Autumn olive fruit
- 3 cups Water
- 1 to 4 cups Sugar
- 1 box Pectin (low sugar) (1.75 oz)
Instructions
- Mix & Boil: Combine autumn olives and water in a pot. Use 1 cup of water for every pound of olives. For the whole recipe, that's 3 cups water and 3 lbs olives (about 10-11 cups). Bring it to a boil and cook for 1-2 minutes until soft.
- Strain & Save: Strain the cooked fruit through a fine mesh strainer. Push the pulp through with a spatula, leaving seeds behind. You'll have about 6 cups of pulp.
- Back to the Pot: Put the strained fruit back in the pot. Bring it to a boil and stir in powdered pectin (don't add sugar yet). Boil for 1 minute, mixing well.
- Sweeten & Boil: Add sugar, stir, and bring it back to a boil for 1 minute.
- Jar It Up: Remove from heat. Spoon it into prepared jars, leaving 1/4 inch at the top.
- Can or Cool: If you're canning, process for 10 minutes (15 if high above 6,000 feet). If not, cool on a towel. Check seals. Unsealed jars go in the fridge. Sealed jars are pantry pals. After opening, refrigerate. Enjoy your homemade jam!
Notes
- Use fresh autumn olive berries for the best flavour.
- Be patient; slow simmering brings out the deep berry taste.
- Use good-quality sugar to make it sweet.