Could I dry them to make a tea, or start a wild ferment with them for mead, or flavor kombucha with them? Not sure were soneonecsaying that only takes 15/20 cooking time? I’m so excited, because I still have loads of berries to pick and want to make more. See more ideas about Autumn olive, Olive recipes, Recipes. I have pruned living limbs quite a bit, to bring to our chickens and rabbits, and this does not seem to negatively affect the shrub at all. Good luck with jam if you should try it: sometimes it doesn't set so it's best to use Pomona pectin which hasn't ever failed to set for me.Have fun! It depends on where you live. Can Sustainable Agriculture Feed the World? I just return from Massanutten resort in Virginia where the berries are so invasive. Explore. Because it is an invasive, non-native plant, autumn olive is an ecological problem here in North America. . They are especially chock full of the antioxidant carotenoid lycopen, which is considered a powerful fighter of cancer and heart disease. BUT, if you don’t have it in your area, please do not plant it. I used it a couple of times this winter to stew some tough cuts of pork and chicken and it was lovely. I spotted a tree near my house. In large, deep sauté pan heat half the olive oil over medium heat. Green apples tend to be higher in pectin than red ones. We walked down there yesterday evening and not a berry to be found! Thx! I will be doing another batch tomorrow with some fresh strawberries & given the tartness of the Autumn Olive.. Expect it to be slightly reminiscent of strawberry rhubarb, or strawberry cranberry jams I make. 1/4 cup (60 ml) dry mead 3 cups (750 ml) tomatoes, skin removed, chopped 12 small black olives, pitted and chopped. Must have been too early in the season. Autumn Olive Jam and Why You Should Make It. ", One study by the USDA's Agricultural Research Service, Morris Arboretum invasive species fact sheet on Autumn Olive, Nature Conservancy article on Autumn Olive, Eastern Forest Environmental Threat Assessment Center Threat Summary on Autumn Olives, Our market garden and homestead in the Swannanoa Valley, It's a fine line between food and ornament. We do still have quite a few berries on some of the autumn olive bushes this year, so I might get to that fruit leather yet. Thx! The first batch I used just the berries..I did have an issue with the first batch being a bit runny, however, I was able to fix it with this process the next day.. I made your jam recipe yesterday, but used 1 1/2 cups of blueberries instead of the apples – could not find McIntosh apples put here in the sticks. lol. Required fields are marked *. He likes to forage for ingredients like Autumn Olive, blackberry, spruce tips, sumac, etc. The seeds are huge compared to a relatively small berry. You'll like the chutney, though. Adding the berries to cake — Don’t the seeds bother you? I had the same issue with my first batch & I was able to fix it with this method. Where does one get just 2 undee-ripe Macintosh apples? And also because the boiling process kills the seeds, preventing propagation of this invasive plant. ), and then I used apples that were too ripe (not enough pectin?). Just found these-again. All of this said, I feel compelled to offer at least a couple of links to information about the noxious, invasive nature of Elaeagnus umbellata, so here they are: As long as these beautiful and edible invasives pepper our landscape, we might as well enjoy their delicious fruit. We have enough trees on our one acre to always have enough to pick each year so we’re in good shape. That’s an economics of sharing. blessings. Native to Asia, Eleagnus umbellata goes by the common names of autumn olive and, more generously, “autumn berry”. Yes, you need to remove the seeds – that is the reason for putting it through the food mill. As the name implies, this is a fall fruit. It sounds like yours might have been dying anyway, if limbs were dying. Do you know, the seeds to you have to chew them to gain the nutritional value? Pulp/juice after running the boiled berries through food mill. They make a very tasty jam, but you need to get the seeds out. That’s great – Good luck, Holly. Enjoying them tossed in my oatmeal. ", "A little simplification would be the first step toward rational living, I think. Beer Cider & Mead. I think I may have read somewhere that they become sweeter after the first frost. Picking these berries is somewhat of a pain – they grow off of the stems of the plant, meaning that they cannot be easily stripped, and instead must be picked 1-by-1. Autumn olive is a great edible wild berry for jam, because it’s nice and tart. It could be that I didn’t use a good pectin apple – I actually just used apples growing on a tree in a random parking lot. I have never used a food mill before and I think I used the wrong size blade, so I believe my jelly fail was that no pulp got through. "Everything that slows us down and forces patience, everything that sets us back into the slow circles of nature, is a help. I have seen these berries and felt that there should be SOME way to use them, but wasn’t sure if they were poisonous or safe…. Pour into sterilized half-pint jars, leaving appropriate head space. Remove chicken and set aside on plate. I use McIntosh because I have them growing in the backyard. I’ve made this recipe quite a few times with no problems, but seeing as some people are ending up with runny jam, I’d try using less water. So jellus! Processed as above but boiled down the berry/pulp juice with a 1:1 by weight amount of honey. Luckily a beaver family moved into our problem area and is flooding it, gnawing down the Autumn Olive and privet as he goes! Thanks for this Janet. Oct 30, 2014 - Explore heidi dolan's board "autumn olive recipes" on Pinterest. So I’d start with 1 cup of water for 7-8 cups of berries. I cooked it for over an hour after running it through the food mill. Maybe it will thicken, but I doubt it. We have cut dozens of autumn olive trees in clearing space for gardens, but we've left a smattering growing for the time being, and we harvest as much of the fruit as we can. Autumn Olive … Someone tried to introduce these to me last year, tried them, very bitter, thought they were crazy. But they’re probably on their way, because they are already in some of the northwestern states. The consumption society has made us feel that happiness lies in having things, and has failed to teach us the happiness of not having things.". Inside, the opaque pink to red flesh is soft and juicy with one inedible seed in the center. Is this just separation of the juice and pulp or something bad? And also because the boiling process kills the seeds, preventing propagation of this invasive plant. Last year I had to boil 3 times Pingback: How to Forage Autumn Olive (Identify - Harvest - Preserve - Recipes). I tried making a pie with whole berries, and the filling turned into juice with a lot of seeds. I did use some “low sugar” pectin in this one since I was using an additional 2 1/2 to 3 cups of fresh blueberries. What I’ve come up with suggests boiling water, sugar, lemon juice and powdered pectin, then adding it to the berry soup which will be brought to another hard boil and then simmer. I swore this would be the year I got into wine- and mead-making but so far it's gotten beyond me, mainly because I need to invest in the carboy and airstops etc. tumn (ô′təm) n. 1. There are some look alikes, namely amur honeysuckle. Just made the jam! "Let the beauty we love be what we do. I love Autumn Olive/Russian Olives, and eat them mostly raw, but have made jam which I love. There are hundreds of ways to kneel and kiss the ground. I picked large amounts to take back with me to Maryland. Pyment (grape) Tulip Poplar honey and Chambourcin grapes from Koppel Vineyard in Lehmansville, West Virginia. Your email address will not be published. . Hi Teresa, no, I’ve pruned quite a bit and have never had one die. The economics and technology of hybridization, of genetic modification is a deliberate creation of scarcity. and an abundant, nutritious, wild fruit. Heat a large pot of water and dissolve the honey in it. Autumn olives are magical. Maybe next year! It’s really good! Thanks to a little googling I found this page and learned so much! Yes, autumn olive berries are quite tasty, with a tad of sugar. Ed, I am just starting a 5 gallon batch of autumn olive wine. It was fun to use the strainer my mom used when she used to make tomato juice. Of all of the invasive species I've encountered, autumn olive is the hardest to hate. The seals seem to all be good. I can’t wait to see how this turned out! The apples should be under-ripe. So I’d start with 1 cup of water for 7-8 cups of berries. Do you have autumn olive in your area? First thing I did was cook down all the berries (about 20 cups) I then separated the batch into a few smaller batches. I have scads of them behind my house. However, the autumn olive soon began to grow out of its expected growth areas. The flavor is still awesome but the haze is so embarrassing. I’ll go pick more in the next few days. Wondering if the jam is similar to cranberries. If you used just a strainer, you would end up with a much higher ratio of water to pulp, and hence a very watery jam. I use the old fashioned cook down method, boiling off a lot of water. Add the juice/pulp to a large pot, with the sugar and lemon juice. Put the hot mixture through a food mill to remove the seeds and apple peels, pushing through as much pulp as possible. We have some abandoned apple orchard trees up the street (left to grow wild), and I picked off some totally green apples off of one of the trees. It came out pretty good! While on the resort I blend the berries with ginger and sweetened it with honey. The flowers are fragrant, blooming in the spring, with a lovely warm spice smell. I am still at a loss as to what could have happened to the people that tried it and found that it came out runny. Gardening is an instrument of grace. because I did half a recipe, I just used a strainer rather than a food mill and it worked very easily. Thanks! Holly, I would love to know how it comes out, if you try this recipe. Not today. If I were you, trying to save a runny jam on the spot, I’d just cook it more till more of the liquid boils off. Thanks for all the great info and tips! You mention that they contain Vitamins A, C, and E. Do you have an data on the amount of these vitamins the Autumn Olive contains? McIntosh do cook down to soft mush very quickly and so go through the food mill, so I wonder if that’s what makes mine work so well. I also had a problem getting the jam to thicken. We used store bought pectin. Thank you. Shared On: Homestead Barn Hop, Thank Goodness it’s Monday, Natural Living Monday, I have not heard of Autumn Olive Berries, but according to your description of them, they’d be right up my alley! We knew we wanted to try a batch of autumn olive mead, which we did (more on that below), but I took to the internet in search of other interesting things to do with autumn olives, since we have so many and they are so yummy. Farms Pork Hot Dogs ( 1lb ) Social media imagine you would want make! The time that blackberries start to ripen, the seeds, but I have seen autumn growing. 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