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Autumn Olive Jam Recipe
Sophia smith

Autumn Olive Jam Recipe

This homemade Autumn Olive Jam balances the fruit’s natural tartness with the perfect sweetness. Easy to make, this jam is delicious on toast, muffins, pancakes, or even as a glaze for savory dishes.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 half-pint jars
Course: Condiment, Breakfast, Dessert
Cuisine: American, Foraged-Inspired
Calories: 40
Ingredients Video Notes

Ingredients
  

Autumn Olive Jam Ingredients

  • 3 lbs Autumn olive fruit (about 10–11 cups)
  • 3 cups Water (1 cup per pound of fruit)
  • 1-4 cups Sugar (adjust to taste; start lower for a tangier jam)
  • 1 box (1.75 oz) Low-Sugar Pectin

Video

Notes

Required Kitchen Tools

When making Autumn Olive Jam, the right tools ensure smooth preparation and the perfect texture:
  • Large Stockpot – For boiling the fruit and cooking down the jam.
  • Fine Mesh Strainer or Food Mill – To separate seeds from pulp while preserving rich flavor.
  • Spatula or Wooden Spoon – Essential for pressing pulp and stirring the mixture.
  • Sterilized Jars with Lids – To store your jam safely, whether refrigerated or canned.
  • Canning Pot (Optional) – If you plan to process jars for long-term pantry storage.