Jam out of autumn olives?

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Does anyone know if you can make jam out of autumn olives? Or anything else to make with them??

-- Betsy and Christine Young (equinoctial@earthlink.net), September 29, 2001

Answers

I've got a batch in my fridge just waiting on a recipe for jelly. Once I get the return call with the recipe, I'll post it to this thread.

-- Susan (smtroxel@socket.net), September 29, 2001.

I haven't tried it yet, but here's the message he left on my machine:

Use two quarts of berries and use the recipe for blackberry or black raspberry jelly. This calls for 4 cups of juice to 61/2 cups sugar. Use 2 cups of water when cooking down the berries for juice in order to get your 4 cups of liquid.

I don't know if he used pectin or not. I may give it a try today if I get around to it.

-- Susan (smtroxel@socket.net), September 30, 2001.


I'll bite--what exactly are "autumn olives"? Must be something we don't have here in Colorado, or we call them something different. Jan

-- Jan in CO (Janice12@aol.com), September 30, 2001.

The seeds are larger than blackberry seeds, so you may want to screen out the seeds. It makes a pretty jam, with an unusual but not unpleasant flavor.

-- Judi (ddecaro@snet.net), September 30, 2001.

Jan, the autumn and the russian olive bushes are an introduced species here in the east, used primarily in landscaping along highways. The flowers scent the air in the spring, and the fruit ripen this time of year. The russian olive has a white berry that is bitter and not recommended for eating. The autumn olive berry is a pretty berry, with a color close to a pale brick, speckled with tiny silver spots. Makes it look almost sparkly.

-- Judi (ddecaro@snet.net), September 30, 2001.


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