I thought I had posted these before, but can’t find them, so here is a post with my favorite things to do with Autumn Olives:
Autumn Olive Fruit Leather:
4 cups of Autumn Olive pulp
1 Tbsp Lemon juice (optional)
2 Tablespoons local honey, or to taste. It helps make the leather more pliable, as well as adding sweetener.
Combine one half cup of water to every 4 cups of berries and boil on the stove until the seeds have separated from the berry. You can add fresh mint if you want. Run through a food mill or a sieve and return pulp to a saucepan on the stove. Add the honey. Pour onto mad for your Dehydrator, or parchment paper, will work fine too. You want it to be about 1/4″ thick, and even as possible. Place in Dehydrator on 140 degrees for 10-12 hours. Or you can use your oven on the lowest setting, checking for doneness. You can tell if it is ready by peeling it from the parchment and by touching it in the center of the tray. When it is done it will be tacky but not sticky. Also when it has cooled it is more likely to be less sticky than when you test it when it is warm.
To store, I cut mine into strips and roll in parchment paper. I’ve been successful storing it in the cupboard just wrapped in the paper, in the fridge, and in the cold room. We love to eat the leather as is, or cut with a pizza cutter, into little squares and add to cookies, or muffins. I love Autumn Olive Oatmeal cookies!
Autumn Olive Shrub
Makes on very generous quart
- 4 cups fresh autumn olives
- 3/4 cup honey
- 1 cup apple cider vinegar (I prefer Braggs, or another brand with the mother, that has not been pasteurized. You can use anything but the health benefits are greater when you use raw ACV.
- 3 cups water
- In a large non-reactive pan (stainless steel, or enamel coated), combine all ingredients, except ACV. Bring to boil, reduce heat to simmer and cook until autumn olives are soft, about 20 minutes.
- Strain mixture through a food mill over a large bowl. Allow to cool.
- Add ACV.
- Transfer to clean glass bottles. Keeps for one month in the fridge. Shake before using.
Autumn Olive Sauce
Add 10 cups of autumn olives to 1 cup of water. Bring to a boil on medium heat. Once the berries open, all the juice comes out. Lower heat. Simmer 15-20 mins. Run the juice through a food mill to remove pits. You can add this to apple sauce, or leave as is. I like to combine in recipes. You could use it in a muffin recipe, too!
Autumn Olive Wine Jelly
This uses Pomona’s Pectin so you can avoid sugar, and use the honey instead. You will need 1 box of the pectin for this recipe and it’s prepped as outlined.
Bring 1/2C autumn olive pulp to a boil and put in blender/food processor. Add 1t Pectin and process on high for 1 min. until Pectin is totally dissolved.
Make Calcium Water:
Mix ½ t calcium powder to ½ cup water.
Make jelly with:
- 1 1/2C chardonnay or white zinfandel
- (or any blush or white wine)
- 2 T lemon juice
- 1 t calcium water
- 1/2C Pectin-autumn olive
- 1/4C honey (or to taste)
Combine wine, lemon juice, calcium water and honey to the pan, dissolve honey and bring to a boil. Add Autumn Olive/Pectin to the pan. Stir 1 minute, return to boil and remove from heat. Fill ½ pint jars leaving ¼” headroom. Water bath 10 minutes.