Autumn Olive Jam

A couple of years ago we made our first batch of Autumn Olive Jam and it's time to make some more of this tasty  jam. Since the degree of sweetness/tart will vary from bush to bush, be sure to taste test before picking. The late Summer weather was dryer this year and berries tended to be smaller so we needed 9 to 10 cups of berries to get enough seedless pulp for the recipe.



We used the following recipe from "dreams and bones" web blog to make our jam.

Autumn Olive Jam Autumn Olive Jam ~ the Saga 8 cups of ripe autumn olive berries 1 cup of water 3 ½ cups of sugar 1 package of no-sugar-needed Sure Jell Gather 8 cups of ripe autumn olive berries. (Be sure to taste test the berries as you pick. I've found the bright red berries to be more tart than the dull red berries.) Add 1 cup of water to the 8 cups of berries and bring to a boil then simmer for 20 minutes. Run the mash through a sieve and you will have about 5 cups of pressed fruit. Measure out 3 ½ cups of sugar. Take ¼ cup of the measured sugar and mix it with the contents of a package of no-sugar-needed Sure Jell. Mix it in with the pressed fruit and bring to a rolling boil. Add the remainder of the sugar to the boiling liquid and return to a rolling boil and let it boil for one minute. Then can according to canning directions and cool. This will make about six 8 oz. jars of well set jam. Nice and tart.