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Foraging for wild edibles is a wonderful way to connect with nature, and autumn olive berries are a hidden gem that offers delicious rewards. After a foraging adventure with my friend, I made a batch of autumn olive jam, which is both tasty and easy to prepare. In this article, I’ll walk you through how to make your own spiced autumn olive jam with this simple recipe. Plus, I’ll share some helpful foraging tips along the way!

Foraging for Autumn Olive Berries
I met a great friend through this very blog, and we often go foraging together. Recently, she invited me to her property, where she has an abundance of autumn olive bushes. When she asked if I wanted to come pick some berries, I couldn’t pass up the chance. Autumn olive berries are easy to spot if you know what to look for—they’re red with silvery specks that glisten in the sunlight. But if you’re new to identifying them, refer to my article on Autumn Olive Berries: An Amazing Superfood for more detailed information on how to recognize them in the wild.
Just remember, autumn olive is highly invasive here in New England. Never spit the seeds out, as they can spread and disrupt native plant life. The good news is that you can harvest as much as you want without worry, and trust me, they’re delicious!

The Benefits of Using Autumn Olive in Jam
I’ve always believed that eating seasonally and ancestrally is essential—not just for our health, but for the planet too. Now, I realize that my ancestors didn’t eat autumn olive berries, as they aren’t native to this region. But to me, ancestral eating isn’t just about sticking to what our ancestors ate; it’s about embracing what grows locally, where we live now. When we eat what’s abundant in our environment, it’s better for us and the world around us.
Autumn olive berries are a perfect example of this. Even though they’re an invasive species, they’re also incredibly nutritious, packed with antioxidants, including lycopene, which is great for your health. On their own, they have a bright, tart flavor that can be a little intense, but when you pair them with a bit of sugar and some warm autumn spices they transform. The tartness softens into this lovely sweet-tart balance that’s perfect for jams and jellies. Plus, there’s something deeply satisfying about taking something wild and turning it into a delicious, homemade preserve that nourishes both body and soul.


Gathering Your Ingredients: Simple and Sweet
In this recipe, we’re adding a warm, spiced twist with cinnamon and ginger, making it a cozy, flavorful addition to your pantry. Whether you’re planning to can it for long-term storage or keep it in the fridge for immediate use, this spiced autumn olive jam is a great way to enjoy your foraging haul.
The ingredients for this autumn olive jam are simple, and you might even have most of them at home:
- 3 lbs autumn olive berries (about 10-11 cups fresh fruit)
- 3 cups water (for cooking fruit)
- 1 to 4 cups sugar (see notes for options)
- 1 box (1.75 oz) low-sugar pectin (like Sure-Jell Low Sugar)
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
The Step-by-Step Autumn Olive Jam Recipe
Now that you’ve foraged and gathered your ingredients, it’s time to start cooking. Here’s the process:

- Cook the Fruit – Start by placing your autumn olive berries in a large pot with water. Use 1 cup of water per pound of fruit, so for this recipe, you’ll need 3 cups of water for the 3 lbs (about 10 cups) of berries. Bring the mixture to a boil, then simmer the berries for 1 to 2 minutes, just until they start to fall apart.

2. Strain the Pulp – Once the berries are softened, strain the mixture through a food mill or fine-mesh strainer. You should end up with about 6 cups of smooth autumn olive pulp.Â

3. Add Pectin – Transfer the strained pulp back into your pot. Bring it to a boil, then add the powdered pectin. Boil the pulp and pectin together for about 1 minute, stirring constantly to ensure the pectin fully dissolves.
4. Sweeten and Spice – After the pectin is fully mixed in, add your desired amount of sugar. For a low-sugar version, use between 1 to 2 cups of sugar. For a sweeter jam, go up to 4 cups. Stir in the sugar along with the cinnamon and ground ginger, and bring the mixture back to a boil for 1 minute, stirring until everything is well incorporated.

5. Jar and Process – Remove the pot from heat and ladle the jam into prepared sterilized jars, leaving 1/4 inch of headspace. If you’re canning, process the jars in a boiling water bath for 10 minutes (or 15 minutes if you’re above 6,000 feet in elevation). Allow the jars to cool completely on a towel (for 12-24 hours), and check the seals before storing. Unsealed jars should be kept in the refrigerator and used right away.  This recipe will fill 8 ½-pint jars.Â
Jam-Making Tips and Storage
Making autumn olive jam is both an art and a science, so here are a few tips:
- If your jam seems too tart, feel free to adjust the sweetness by adding more sugar.
- Always keep a close eye on the pot during the last few minutes to prevent scorching, as jams can burn quickly once they thicken.
- If you prefer not to can your jam, you can make this as a refrigerator or freezer jam. It will last several weeks in the fridge or up to 6 months in the freezer. Just be sure to use freezer-safe jars and leave plenty of headspace.
- Properly canned and sealed jars of spiced autumn olive jam will last around 18 months on the pantry shelf. After that, while the jam will still be safe to eat, its quality may begin to decline. Remember to refrigerate the jam once opened.
Autumn olive jam is not only delicious, but also a perfect way to enjoy the fruits of your foraging labor. Whether you’re spreading it on toast, pairing it with cheese, or using it as a glaze for meats, it’s a versatile jam that will quickly become a household favorite.
Happy foraging and jam-making, friends!

Spiced Autumn Olive Jam
Barbi GardinerEquipment
- Food mill or fine mesh strainer for straining
Ingredients
- 3 lbs autumn olive berries about 10-11 cups fresh fruit
- 3 cups water for cooking fruit
- 1 to 4 cups sugar see notes for options
- 1 box 1.75 oz low-sugar pectin (like Sure-Jell Low Sugar)
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
Instructions
- Start by placing your autumn olive berries in a large pot with water. Use 1 cup of water per pound of fruit, so for this recipe, you'll need 3 cups of water for the 3 lbs (10-11 cups) of berries. Bring the mixture to a boil, then simmer the berries for 1 to 2 minutes, just until they start to fall apart.
- Once the berries are softened, strain the mixture through a food mill or fine-mesh strainer. You should end up with about 6 cups of smooth autumn olive pulp.
- Transfer the strained pulp back into your pot. Bring it to a boil, then add the powdered pectin (skip the sugar for now). Boil the pulp and pectin together for about 1 minute, stirring constantly to ensure the pectin dissolves and incorporates.
- After the pectin is fully mixed in, add your desired amount of sugar. For a low-sugar version, use between 1 to 2 cups of sugar. For a sweeter jam, go up to 4 cups. Stir in the sugar along with the cinnamon and ground ginger, and bring the mixture back to a boil for 1 minute, stirring often.
- Remove the pot from heat and ladle the jam into prepared sterilized jars, leaving 1/4 inch of headspace. If you’re canning, process the jars in a boiling water bath for 10 minutes (or 15 minutes if you’re above 6,000 feet in elevation). Allow the jars to cool completely on a towel, and check the seals before storing. Unsealed jars should be kept in the refrigerator and used right away.
Notes
Want More Wild Food Recipes?
Loved This Recipe? If you enjoyed making autumn olive jam, be sure to check out some of our most popular wild food recipes! From wild garlic pesto to dandelion jelly, we’ve got plenty of creative and delicious ways to use your foraged finds. Explore more ways to incorporate wild ingredients into your meals and make the most of nature’s bounty. Happy cooking and foraging!
- How to Make Amazing Dandelion Jelly: Sunshine in a Jar
- 20 Delicious Ramp Foraging Recipes
- 10 Delicious Fiddlehead Recipes
- 10 Delicious Chestnut Recipes You’re Going to Love
- Easy Chestnut Hummus: The Holiday Appetizer You’ve Been Waiting For
- Maple and Black Walnut Tart: A Delicious Taste of Fall
- Spiced Pickled Crabapple Recipe: A Delicious Taste of Autumn
- Blueberry Shortcake: The Most Amazing Blueberry Dessert
Disclaimer:
The Outdoor Apothecary website is intended for informational purposes only and should not be considered a substitute for professional medical advice. The information provided is not intended to diagnose, treat, cure, or prevent any disease. While we strive to provide accurate and up-to-date information, it is the reader’s responsibility to ensure proper plant identification and usage.
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