Autumn Olive Jam 2

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

* 3 pounds Autum 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