Autumn Olive Jelly and Bonus Autumn Olive Syrup
Autumn Olive is often overlooked as a berry producer but has an abundance of fruit every fall just waiting for you to harvest. As these are considered an invasive species, harvesting these berries is actually helping out the environment while giving you a delicious treat. This recipe uses autumn olive juice to make some delicious jelly that reminds me of a cross between grape jelly and blueberry jelly.
Equipment
- 1 medium pot (6-8 Quart)
- 1 set measuring cups and spoons
- 1 mixing spoon
- 1 bowl or large measuring cup for pre-measuring sugar
- 9 ½ pint jars, lids and rings * if canning
- 1 canning pot and canning tools * if canning
Ingredients
- 5 cups autumn olive juice
- 7 cups sugar *if canning do not reduce sugar amount as it will result in set failures
- 1 box Sure Jell Fruit Pectin (1.75 oz) *if canning
- ½ tsp butter *if canning to reduce foaming
Instructions
- Pre-measure sugar into bowl, jar or other container to have ready when needed
- *IF CANNING - Heat water in canner and pre-heat sterilized jars for jelly
- Pour the 5 cups of autumn olive juice into your pot
- Add package of Sure Jell and ½ tsp butter to the juice and stir well
- Heat over medium-high heat, stirring constantly, until it comes to a rolling boil (a boil that doesn't stop bubbling when stirred)
- Add the 7 cups of sugar, stirring constantly, and return to a rolling boil
- Keep mixture at a rolling boil for one minute, stirring constantly
- Remove from heat and skim off any foam
- *IF CANNING - Ladle immediately into prepared hot jars leaving a ¼ inch head space (space to the top of the jar). Wipe jar tops and threads to ensure no jelly is on them. Cover with lids and rings. Place jars into your canner ensuring they have 1 to inches of water over the top of jars. Bring hot water to a boil, cover pot and process for 5 minutes (adjust processing time if needed based on your altitude) After the 5 minute processing, remove jars and place upright on a towel to cool for at least 24 hours undisturbed. Store in a cool, dry, dark place)
Video
Notes
*Bonus: Autumn Olive Syrup
Autumn Olive Syrup
1 cup autumn olive juice
1/3 cup sugar
Stir together in a sauce pan and bring to a rolling boil over medium high heat. Continue to boil for one minute then reduce heat to medium low and simmer for about 10 minutes, stirring constantly until mixture gets to the desired consistency.
Your resulting syrup will be approximately 1/2 the amount of juice originally used. In this amount you will end up with about 1/2 cup of syrup.
You can make this in bigger batches by using the ratio of 1/3 cup sugar per 1 cup autumn olive juice for as many cups juice as you choose to use.