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Autumn Olive Jam
Autumn olive jam is a delicious way to preserve wild foraged autumn olives in season.
👥 48 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 5 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●strainer
- ●spatula
📝 Preparation Steps
1
Place the autumn olives in a pot with a bit of water. Use 1 cup of water per pound of autumn olives, or for the full recipe, 3 cups water and 3 lbs autumn olives (10-11 cups fruit).
water (for cooking fruit)3 cups
2
Bring to a boil and then cook the fruit with water for 1 to ⏱️ 2 minutes, until it falls apart.
water (for cooking fruit)3 cups
3
Strain the fruit through a fine mesh strainer, working the fruit with a spatula to push the pulp through but keep the seeds in the strainer. You should have about 6 cups pulp.
4
Place the strained fruit back into a jam pot, bring it to a boil, and add the powdered pectin. (Don't add the sugar yet.) Boil the fruit pulp and pectin for ⏱️ 1 minute, stirring to incorporate.
5
Add the sugar, stir to incorporate, and return to a boil for ⏱️ 1 minute. Remove from heat and ladle into prepared jars, leaving 1/4 inch headspace.
6
If canning, process in a water bath canner for ⏱️ 10 minutes (⏱️ 15 minutes above 6,000 feet in elevation).
water (for cooking fruit)3 cups
7
Cool jars completely on a towel on the counter, and check seals. Store any unsealed jars in the refrigerator for immediate use. Sealed jars will keep on the pantry shelf. Refrigerate after opening.
Nutrition Facts
calories
29 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
1 g
sugar Content
5 g
sodium Content
1 mg
protein Content
0.1 g
carbohydrate Content
8 g
saturated Fat Content
0.002 g
unsaturated Fat Content
0.03 g
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