Dried Fruit Jam

I just discovered (of course, when I’m pressed for time and making hubby’s lunch) that we are just about out of jam. And when I say out, I mean we have about 2 Tablespoons left! So, today is jam making day. 1. I will make jam out of a spiced plum sauce I have in the pantry. I made this years ago and it’s a wonderful plum/clove sauce but I haven’t used it for anything else. I bet it would taste wonderful as jam! 2. I’ll be making this but with a mix of dried fruits. I have dried apricots, cherries, raspberries, strawberries, apples (might not use them all) plus about a cup of frozen blueberries. Whatcha think?


Update:  O.k.  Next time, I’ll leave out the vanilla (unless the flavor becomes more subdued as it cooks … the book’s suggestion of orange liquor or peach brandy would have been much better) and this became freezer jam (the fruit by itself was so sweet that I only added 1 cup of sugar and 1 cup of Splenda, which may still be too sweet but it’s too late now).  The tartness of the cranberries is just enough to make your mouth water but everything else mellows it out … this tastes like fruit leather.  It’s going to be awesome!

Autumn Olive Jam

Autumn Olive, one of those plant species I would love to try but do not dare introduce to my area.  If you have this plant in your area, it’s not just a pest … it’s edible (and from what many say who have tried it) delicious!

Here is an excellent article by Jacquiline Strax on the benefits of Autumn Olive:
Autumn Olive, a berry high in lycopene


Autumn Olive Jam

  • 4 lbs. (ripe) Autumn Olives = 6 cups mashed fruit
  • 1 c. water
  • 1 tablespoonful lemon juice
  • 1 box powdered pectin
  • 8 1/2 cups sugar

Wash berries and put in large kettle with the one cup of water. Bring to almost a boil, cover kettle and simmer until berries are real tender stirring often to prevent any
sticking. After berries are tender mash thoroughly through a fruit sieve to remove seeds. (This is tedious but you want as much of the pulp as necessary.to make 6 cups of
mashed fruit.) Discard seeds.

You might have to wash the kettle out as you don’t want any seeds or little stems in your jam. Add the lemon juice and powdered pectin to the mashed fruit and bring rapidly
to a boil that can’t be stirred down. Stir constantly to prevent sticking or scorching.

Add the 8 1/2 cups of sugar gradually to prevent lumps and keep stirring constantly until all sugar is dissolved.

Bring this mixture to a boil that can’t be stirred down over high heat and start timing and stirring constantly for 2 minutes. When two minutes are up, take the pot off the
heat and let set a few minutes for the foam to settle. Skim foam and save for eating later as it’s good too.

Pour hot jam into sterilized 1/2 pint jars to within 1/4″ of top. Seal with sterilized lids and rings and process in boiling water bath 5 minutes. I got 8 1/2  half pint jars
of good jam without the foam, but another pint jar of foam/jelly. The recipe should make 9 1/2 pint jars of jelly but loss was due to the thick foam the jam made.

I’ve heard that adding a little margarine to the mixture helps reduce foam but it will alter the taste of the jam somewhat.

All in all, the 8 jars of jam are really good tasting and a nice dark brick colored red.

Bonnie in TN


Autumn Olive Jam 2

Here is one recipe that I will use for my Autumn Olive Jam:

  • 3 pounds Autumn Olive (measure with food scales)
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 7 1/2 cups sugar
  • 1 (3-ounce) package commercial pectin (I use Jel-Ease)

In large non-aluminum kettle, combine Autumn Olives, water, and lemon juice. Bring mixture to boiling over high heat, stirring constantly so the fruit won’t stick. Reduce
heat to low and cook, covered, 10 minutes or until soft, (sometimes takes longer for fruit to be very soft) stirring occasionally. Squeeze fruit through a fruit sieve to
remove all seeds. Remaining pulp and/or juice should measure about 4 1/2 cups.

Add pectin and heat mixture to full, rapid boiling over high heat, stirring constantly. (A boil that can’t be stirred down)Stir in sugar; return to full, rapid boiling and boil
exactly 1 minute, stirring constantly. Remove from heat. Set aside 1 minute and skim off any foam that has formed.

Pour jam into sterilized jars, leaving 1/8-inch space at top of jar. Wipe jar rims to remove any jam and seal with lids and bands.

Process jars in boiling water for 5 minutes to 10 minutes.

Bonnie in TN