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The next thing you will need is 5 1/2 cups of sugar. This not only to sweeten the jam but to set the pectin. You need to have this all measured out and ready to be put into the jam when it has reached a full rolling boil that can't be stirred down.
In another pot scald your canning jars and lids in boiling water. This is needed to sterilize your jars and softens up the rubber on the lids to make them easy for sealing. Once the jars have been in the boiling water for about 10 minutes take them out and set them on a counter on a towel. The towel is needed because when you are pouring hot jam into the jars if they are sitting directly on the cold counter the jars can crack. Leave the lids in the water to keep soft. Here I have a canning funnel in my first jar, but if you don't have one then just be careful when you put your jam into the jars.
Okay, now you're ready to get started. Mix your pulp, Sure-Jell, and lemon juice if you are using it into the sauce pan (if you haven't already done this). Start heating this up on high heat, stirring constantly. This is the boring part but don't worry, soon the action will start. lol Once the pulp is boiling hard and you can not stir that boil down, add the sugar ALL AT ONCE. This is very important. Don't add it a cup at at time, dump it in all at once.
Begin stirring again. Stir until you reach that full rolling boil that you can not stir down again and time it for one minute. Remember, you are still stirring all this time and throughout the one minute. As soon as the one minute is done, turn off the heat and pour the jam into your waiting jars.
From here you simply wipe off the edges of your jars, put the lid and ring on and tighten them down. Let this set until it is cooled and check you lids to make sure they have sealed (the lid has been sucked down onto the jar). If they sealed you can store these away in you pantry or cellar for a sweet treat in the cold of winter. If one didn't seal (it happens from time to time) put it into the fridge and enjoy it now.
A wonderful and delicious edible from the wilds just there for you to harvest and make. No need to see what the supermarket has on its shelves. It doesn't have anything as good as what just came out of your kitchen. You and nature together make a pretty powerful pair.
If you are reading this and have no idea what I am talking about, then it is probably best to go back to part one. I hope if you saw part 1 I haven't lost you yet. lol
So, after you get done putting your autumn olive fruits through the food mill, you should have a kinda weird looking pulp. It may have some chunky parts and parts that look watery. That's fine, just stir this together before you measure it. Measure out 4 cups of your pulp. I like to add a three or four tablespoons of lemon juice to freshen the flavor but it is not needed. Without the lemon juice it have a darker flavor, more from the woods. I like it either way, it just sells better with those few tablespoons of lemon juice in it.
Put this all in a LARGE sauce pan. After you add the sugar this will expand a whole lot. For those who have never made jams, you need to know that this stuff will foam up a great deal and you can't turn it down without ruining your jam. So start with a large sauce pan to begin with and then you won't have to worry about it.
To make this easier for beginners I am using Sure-Jell, which is the most commonly used and easiest to find pectin on the market. Normally I make my own pectin from sour apples but this is just easier in the telling. If you have been making jam for a long time, work with what works best for you.
The main thing about working with Sure-Jell is that it does take a large amount of sugar. You have to use the amount given here or it is a good chance your jam will not set up. You'll still have a yummy autumn olive syrup to pour over pancakes, but it won't spread on toast well.
The next thing you will need is 5 1/2 cups of sugar. This not only to sweeten the jam but to set the pectin. You need to have this all measured out and ready to be put into the jam when it has reached a full rolling boil that can't be stirred down.
In another pot scald your canning jars and lids in boiling water. This is needed to sterilize your jars and softens up the rubber on the lids to make them easy for sealing. Once the jars have been in the boiling water for about 10 minutes take them out and set them on a counter on a towel. The towel is needed because when you are pouring hot jam into the jars if they are sitting directly on the cold counter the jars can crack. Leave the lids in the water to keep soft. Here I have a canning funnel in my first jar, but if you don't have one then just be careful when you put your jam into the jars.
Okay, now you're ready to get started. Mix your pulp, Sure-Jell, and lemon juice if you are using it into the sauce pan (if you haven't already done this). Start heating this up on high heat, stirring constantly. This is the boring part but don't worry, soon the action will start. lol Once the pulp is boiling hard and you can not stir that boil down, add the sugar ALL AT ONCE. This is very important. Don't add it a cup at at time, dump it in all at once.
Begin stirring again. Stir until you reach that full rolling boil that you can not stir down again and time it for one minute. Remember, you are still stirring all this time and throughout the one minute. As soon as the one minute is done, turn off the heat and pour the jam into your waiting jars.
From here you simply wipe off the edges of your jars, put the lid and ring on and tighten them down. Let this set until it is cooled and check you lids to make sure they have sealed (the lid has been sucked down onto the jar). If they sealed you can store these away in you pantry or cellar for a sweet treat in the cold of winter. If one didn't seal (it happens from time to time) put it into the fridge and enjoy it now.
A wonderful and delicious edible from the wilds just there for you to harvest and make. No need to see what the supermarket has on its shelves. It doesn't have anything as good as what just came out of your kitchen. You and nature together make a pretty powerful pair.
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