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–+ servings
autumn olive jam

Spiced Autumn Olive Jam

Barbi Gardiner
Make a delicious spiced autumn olive jam with cinnamon and ginger using foraged berries. This easy recipe is perfect for canning or storing in the fridge!
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Prep Time 15 minutes
Cook Time 5 minutes
Canning Time 10 minutes
Total Time 30 minutes
Course Condiment
Cuisine American
Servings 8 1/2 Pint Jars

Equipment

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

For a balanced sweet-tart jam, use 1 to 3 cups of sugar. I found 2 1/2 cups ideal. For a sweeter version, go up to 4 cups, but avoid full-sugar pectin as it requires too much sugar for autumn olives.
If not canning, store in the fridge for several weeks or freeze for up to 6 months in freezer-safe jars with enough headspace.
Keyword autumn olive jam, autumn olive jam recipe, edible wild food, foraged food recipe, fruit jam, jam recipe
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