Recipe for Autumn Olive jam?

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Does anyone have a recipe for Autumn Olive jam?

-- Mark E Jenkins (mtnlionwv@labs.net), November 09, 2001

Answers

I made two batches this fall. I soaked and rinsed the berries, then cooked them in a little water for 20 minutes or so while mashing them with a potato masher. Run the cooked berries through a food mill to get pulp. I don't remember my sugar amounts...maybe 4-5 cups for a gallon of berries? It may have been more than that. I reheated the pulp, added sugar and powdered pectin, cooked it down a bit then canned it. I wish I had it more exact for you. You might just follow a recipe for a berry (blackberry, raspberry etc.) jam and it should come out close.

-- Susan (smtroxel@socket.net), November 09, 2001.

I always thought you had to soak olives in lye water to remove the harsh bitterness. What gives?

-- Joe (CactusJoe001@AOL.com), November 10, 2001.

Bleeeecccchhhhh! Olive jam?

-- CJ (cjtinkle@getgoin.net), November 10, 2001.

Autumn olive is a shrub planted in the midwest that has a small red berry for a fruit. It's not a true olive.

-- Susan (smtroxel@socket.net), November 10, 2001.

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