Autumn olive jam

Shepherding Kind Hearts: Watermelon Rind Jelly

I was surprised that there's really only one recipe for Autumn Olive Jam floating around on the internet. While the recipe from Dreams an...

Autumn Berry Jam 7 and 1/2 cups ripe autumn olive berries 3 cups water 2 unpeeled, slightly under-ripe apples, cored and chopped (adds a natural source of pectin) 1 and 1/2 tbsp lemon juice 2 cups sugar Makes a little more than four 1/2-pint jars

Before I retired in June of 2004, I would bid farewell to this summer home and head back to work each fall. I would return in October to feverishly plant my garlic in a few days, and so I missed one of the great bounties of September … the autumn olive berries. I spied them first in the fall of 2004 with their deep red color enriching the fall landscape. And then last fall my friends from Walatoola found a jar of autumn olive jelly which I devoured this spring. So I thought perhaps I should…

A learning resouce to exploring wild edible plants

If you live in the eastern half of the United States it’s likely that autumn olive grows in your area. It's so easy to forage and the puree is perfect for making a tasty autumn olive ketchup!

From August to early November, autumn-olive trees around the city are loaded with red currant-like berries, easily identifiable by their silver-stippled skins. In our current issue, Marie Viljoen shares tips for where to find the trees, when to taste the berries and how to turn the sweetly tart fruit into luscious autumn-olive jam.

With hints of spice, a zesty orange tang, and a pronounced shallot flavor to compliment the subtle sweetness, it skews toward the savory side of things, making it a terrific accompaniment to any robust meat dish, such as venison or duck.

I've been experimenting with Elaeagnus [autumn olive] and other fruit in jam this year. Since elaeagnus are a bit similar in flavor and tartness to cranberries, I knew I'd have to try an Elaeagnus Apple Jam. It's heaven in a jar. Everyone in the family loved it. I'm thinking this would be a fabulous jam to use as a glaze on ham. Or chicken. Or those meatball thingies that you make in the slow cooker. Yes! To make it easier to make, I used apple juice concentrate from a can in this jam…

Autumn Olive Ketchup We love ketchup in our house, and I mean L-O-V-E! So being able to make ketchup out of a wild edible is a real treat. It's hard to believe that a berry can taste like a tomato once cooked, but it does! Autumn Olives have 17 times the lycopene, an antioxidant, than tomatoes which I suspect adds to that tomato flavor. The berry is a disease fighting powerhouse. You might wonder how the flavor compares to common ketchup? We (my thirteen year old son and I) did a taste test…