Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: Makes 8 8oz jars.

Autumn Olive Jam is a great way to preserve the incredible flavor of this fruit.

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Ingredients

>> 12 cups autumn olives
>> 3 cups water
>> 2 apples (finely chopped)
>> 5 cups sugar
>> 6 tbsp CERTO pectin crystals

Instructions

Place berries in water with chopped apple and bring to a boil; reduce heat then simmer for 20 minutes. Stir frequently.

Using a food mill or a fine mesh strainer, work the fruit through the strainer to get minimum 6 cups of pulp. Discard seeds.

Place strained fruit back into the pot. Add the package of CERTO pectin crystals and bring to a boil. Add the sugar. Stir constantly until it returns to a rapid boil. Boil and stir one minute then remove from heat.

Ladle into prepared (sterilized and heated) jars leaving 1/4" headspace.

Process in a water bath canner for 20 minutes. (If you live higher that 6,000' elevation please research the increase in processing time.)

Cool jars completely on a wooden cutting board on your counter. Be sure are seals depress in the cooling process. Let sit for 12-24 hours.

Any jars that do not seal properly, store in the fridge for immediate use. Sealed jars can be stored in the cool dark location for one year. Be sure to refrigerate after opening a jar!

Wild Edibles in Recipe:

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe: Autumn Olive

Recipe Category: Jams, Jellies and Syrups