Thursday, August 28, 2014

Elaeagnus [Autumn Olive] Apple Jam

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 instead of fresh apples and since that stuff is pretty sweet, I cut the sugar down to 2 cups.  It's perfectly sweet-tart just like cran-apple juice.

Elaeagnus [Autumn olive] Apple Jam

2 cups elaeagnus [autumn olive] pulp [for directions on getting the pulp, see this post]
1 can apple juice concentrate
3 tablespoons low sugar pectin
2 cups sugar 

Combine elaeagnus, apple juice concentrate and pectin in a large pot. Bring to a hard boil [one that you can't stir down.] Boil one minute, stirring constantly.   Add sugar and stir well.  Bring to hard boil again stirring constantly.  Boil one minute.   Ladle into jars and cover with clean lids and rings.  Process for canning.

This jam is very acidic and is very safe for canning.  Makes about 5 cups.

If you don't want to use apple juice concentrate, you can use 2 cups of applesauce instead.   And if you want to use fresh apples, then peel and core 2 apples and cook them until soft.  Then make the jam. 

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