Autumn Olive Berry Jam

Every fall, Ric and I go in search of Autumn Olive Berries. They look similar to honeysuckle bushes, however, their red berries look as if they've been coated with glitter and their leaves are long and slender. Some say they are the next pomegranate because they are so high in antioxidants. One year we made fruit leather from the berries, but we prefer filling our shelves with jars of jam. It's so delicious, good for you and is a beautiful rose color. Here is how I make it.

-Place berries in a pot and fill with just enough water to barely cover the berries.

-Cook over heat until the berries become tender and are easy to mash.

After the berries have been heated and mashed, strain through a wire mesh strainer to remove seeds. I push some of the pulp through the strainer, which I wouldn't do if I was making jelly. But because I want to use as much of the berry as possible, I prefer

using the pulp and making jam, although it still has the consistency of jelly, just not the clarity.

-Measure the juice and then return to your pot and add 1 box of pectin for every 4 cups of juice.

-Bring to boil until pectin is fully dissolved.

-Add equal amount of sugar to juice and bring to boil once more stirring frequently.

-Pour hot jam into sterile jars and seal.

If a lot of foaming occurs while you cook the jam, add just a bit of butter to reduce the foam.

Enjoy this beautiful and yummy tasting jam on your warm bread and biscuits during the cold winter months.