Spiced Silverberry (Autumn Olive) Jam – Pomona’s Universal Pectin (Edit recipe)

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'Tis the season! Autumn Olives are beginning to ripen and if you wait until the first frost, they'll be extra sweet. I ALWAYS taste my berries prior to harvesting, they should be sweet and not overly astringent. If they make you pucker and dry out your mouth, that's exactly what your jam will do, so be sure you're harvesting ripe berries to utilize for any recipe. Each tree is different, eventually you'll get the hang of knowing the best berries just by looking.

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PREP TIME

30 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 6

Ingredients

3 lb Autumn Olive (Silverberry), rinsed, destemmed, berry only
3 cups Water
3 tsp Calcium Water, Prepare per Pomona instructions, see notes
1 whole Lemon, juiced
1.5 cup Pure Maple Syrup, Room temperature or your pectin will clump
3 tsp Pomona's Universal Pectin, MUST BE THIS EXACT PECTIN: this is not a sugar activated pectin, which is why we can use Maple Syrup
1 tsp Ground Cinnamon
0.25 tsp ground Ginger

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place 7 half-pint jars in water bath canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. You want the water to be at least 1" higher than the filled jars, so be sure you have enough water for when you begin the water bath canning process.
In a pot, bring the berries and water to a boil - you will only need to boil 1-2 minutes to soften the berries to make seed removal easier.
Utilizing a food mill or a mesh sieve with holes smaller than the seeds, begin mashing the pulp through and into a bowl. If you have too fine a mesh, this will take a lot of time. If you have a loose mesh that doesn't let the seeds through, this will not be too bad. I find a whisk works wonderfully in one of my Pampered Chef stainless steel strainer bowls (pictured).
Transfer the deseeded pulp/water back into your pot and add the calcium water, the juice of one lemon, cinnamon and the ground ginger - stir (not yet on heat).
In a bowl, mix your Pomona's Universal Pectin with just 1/2 a cup of maple syrup, but the syrup MUST BE room temperature. Do so slowly and while whisking to avoid clumping. Set aside.
Bring fruit mixture to a full boil. Add pectin-sweetener mixture and the rest of the maple syrup (another cup), stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
Fill hot jars to ¼” of top, you may not need all of them. Wipe rims clean with a paper towel that has a bit of vinegar on it. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level) with lid on pot. Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Notes

Something to note, Autumn Olives are a foraged berry on a highly invasive tree. There are no tested recipes for canning. I am NOT A REBEL CANNER. The pH of the Autumn Olive is already safe and in the 3's, but just to be EXTRA safe, I add the juice of a lemon so there is absolutely no concern with water bathing this jam. It is good and acidic. As always, can at your own risk, but I have no fear with canning Autumn Olives. To make calcium water: combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Store extra in fridge.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	358
Fat:	0 g
Carbohydrates:	94 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	55 mg
Fiber:	6 g
Sugars:	78 g
Calculated per serving.