Autumn olive sauce
This is the recipe to make Autumn olive sauce and further steps to turn it into jelly.
I wish I could tell you that jelly made of Autumn olives is delicious but I can't because I don't have the patience to make the jelly. Once I've made the sauce, I can't stop eating it. Well, actually, I tried making jelly once when I had a big crew to help me pick the berries but the sauce wouldn't thicken. I think I didn't use the proper kind of surejell. So, here is the recipe for the sauce and further steps to turn it into jelly. If you can restrain yourself. Ingredients: Sauce 10 cups of fresh autumn olive berries 1/2 cup water (if frozen, wait until it's thawed and then you'll want to take some water out, to make sure you don't water down the flavor, the water is only to prevent the berries from burning.) Jelly 4 cups sugar One package of no sugar Sure Jell Directions: Add 10 cups of autumn olive berries to 1 cup of water and bring to a boil on medium heat. Once the berries open, all the juice will come out. Lower heat. Simmer anywhere from fifteen to twenty minutes. Run the juice through a food mill because you don't want to leave any pits in it. If you're not making jelly, your sauce is ready. It's amazing how sweet and delicious it is, while when you eat the berry raw, it can be very tart. Serve on ice cream, with pies, or thin with water and use as a fruit drink, stir in yogurt or eat as is. In case you want to 'ruin' it by adding sugar to make jelly, here goes: Make sure you have 5 cups of pressed fruit juice. Add 4 cups sugar and mix with the surejell, and then bring to a boil. Make sure the surejell and the sugar dissolve. When done, pour in sterilized jars and seal with a water bath for five minutes. |
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