How to make Autumn Olive Jam

Autumn olives (Elaegnus umbellata) are an invasive shrub that grows best in sun. The oblong leaves have silvery undersides, and there are sharp spines around on the stem. The single-seeded red berries mature in late summer, about September.

As in this picture, the berry's skin has small silver-gold spots on it, and they usually are found in bunches.

Autumn Olive berries are high in many phytonutrients and antioxidants, especially Lycopene. These tart berries can be made into many things, but my favorite is jam.

How is Autumn Olive jam made?

It's actually quite simple:

First of all, make sure that you have the correct plant, and that the berries are ripe. The berries should be full and a bright red. Some say that they are sweeter after a frost.

Pick your berries, being careful that you don't get pricked by the spines. (It's not as hard as it sounds)

Once you've gotten as many berries as you want, wash them and pick out any leaves or bugs. Put the berries in a saucepan with just enough water to cover them.

Bring to a boil, lower heat and simmer until soft.

Using a colander, press the pulp out, to separate from the seeds.

Simmer the expressed pulp down with a bit of sugar (about 1/4c per 1.5c liquid).

Pour into jars and cool, cap and refrigerate.

That's it! You've made jam!

The jam is tart but sweet, and full of healthy antioxidants and bioflavonoids. Here are pictures from my latest batch. I didn't simmer it down as long as I normally do, so as you can see, it is a little runny. It still tastes just as good!

Thank you for reading this post! If it has given you the inspiration to make your own Autumn Olive jam, please leave us a comment on how it turned out!