Now isn’t that better than chemical control? Dec 13, 2011 - Dozens of small, shrubby autumn olive trees are speckled across our five acres of river bottom land. Dan has been mead making for 7 years and brewing beer for 26 years. Also, since the short stems came with a potion of the olive berries when plucking them off the bush, can I leave those on for the initial boiling and food milling? This site uses Akismet to reduce spam. Can or does one eat the seeds from the autumn olive berries? Autumn olive (Elaeagnus umbellata) is an invasive exotic. I will be doing another batch tomorrow with some fresh strawberries & given the tartness of the Autumn Olive.. Expect it to be slightly reminiscent of strawberry rhubarb, or strawberry cranberry jams I make. Autumn olive/silverberry wine. One of the more useful introduced and super invasive species ravaging its way across north america wreaking havoc in its path is the Autumn Olive or Autumn Berry Elaeagnus umbellata. Also, I used apples I picked but they were not Macintosh. I just bought a 5 acre farm and the property is littered with Autumn Olive. I just finished making Autumn Olive juice. View all posts by email@example.com, Thank Goodness It's Monday #89 - Nourishing Joy, AutumnBerry Jam Recipe and Why You Should Make It | Herbs and Oils Hub, http://www.chelseagreen.com/content/review-creating-a-forest-garden-by-martin-crawford/, Autumn olive: foraging for autumnberries - One Acre Farm, Autumn olive jam recipe | The Farmers in the Dell BLOG, Autumn Olive Fruit Leather - One Acre Farm, Everything You Want to Know About Super Autumn Olive Berry + Bonus: The Easiest Autumn Olive Fruit Leather Recipe - Wellness Geeky, Everything You Want to Know About Super Autumn Olive Berry + Bonus: The Easiest Autumn Olive Fruit Leather Recipe, Late Summer Stoll along the Champlain Canal | Curious By Nature, Nitrogen Fixer Fixin' For Trouble | Maryland Invasive Species Council, Yummy Invasive Species – The Saga of the Autumn Olive – Dr. LateBloomer, How to Forage Autumn Olive (Identify - Harvest - Preserve - Recipes), Fall Foraging 2020 - GAT Daily (Guns Ammo Tactical). So jellus! I had no idea that they are invasive in the US. I’ll go pick more in the next few days. Save my name, email, and website in this browser for the next time I comment. One Acre Farm is a participant in the Amazon Services LLC Associates Program, an affiliate advertizing program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Autumn Olive Jam and Why You Should Make It. That helps prevent separation into a watery layer and a pulpy layer, which happens to autumn olive jam when you take a short cut and add pectin. We knew we wanted to try a batch of autumn olive mead, which we did (more on that below), but I took to the internet in search of other interesting things to do with autumn olives, since we have so many and they are so yummy. Mead is an ancient wine that predates written language. ", One study by the USDA's Agricultural Research Service, Morris Arboretum invasive species fact sheet on Autumn Olive, Nature Conservancy article on Autumn Olive, Eastern Forest Environmental Threat Assessment Center Threat Summary on Autumn Olives, Our market garden and homestead in the Swannanoa Valley, It's a fine line between food and ornament. The beauty of the pollinator is it turns that one into the million. Today I made a second attempt at making Autumn Olive Jam. Of all of the invasive species I've encountered, autumn olive is the hardest to hate. Hmmmm, no.It good for herI love my kids can't operate a dvd player but can identify plants.So glad i found your blog!Lacy. and an abundant, nutritious, wild fruit. I cooked it for over an hour after running it through the food mill. Autumn olives are sweet, but can also be quite tart in taste depending on when they are picked in the season. Our berries won't be ready until September! Personally I think the plant has great potential as a resource, but that’s just me. One more – do I strain the seeds out from the mill mash? I will try them out. Thanks to a little googling I found this page and learned so much! Here's a blog with all kinds of autumn olive recipes, including a delicious-looking jam that I intend to try later this month: I also discovered on one of my perennial favorite blogs, "Learn to do common things uncommonly well; we must always keep in mind that anything that helps fill the dinner pail is valuable. I can never eat an autumn olive without thinking of my friend Holly, who introduced me to autumn olives on a hike in the woods almost ten years ago now, when she was six years old. Picky Toddler Meal Recipes . Article from milkingweeds.blogspot.com. Mead is an ancient wine that predates written language. I love Autumn Olive/Russian Olives, and eat them mostly raw, but have made jam which I love. Dozens of small, shrubby autumn olive trees are speckled across our five acres of river bottom land. We have cut dozens of autumn olive trees in clearing space for gardens, but we've left a smattering growing for the time being, and we harvest as much of the fruit as we can. Cover with sterilized lids, screw on the rings, and process in boiling water bath for 15 minutes. McIntosh do cook down to soft mush very quickly and so go through the food mill, so I wonder if that’s what makes mine work so well. Is this just separation of the juice and pulp or something bad? ", "The beauty of the seed is that out of one you can get millions. Your email address will not be published. I have pruned living limbs quite a bit, to bring to our chickens and rabbits, and this does not seem to negatively affect the shrub at all. What I’ve come up with suggests boiling water, sugar, lemon juice and powdered pectin, then adding it to the berry soup which will be brought to another hard boil and then simmer. I’ve seen these pretty berries by the side of the road I live off of for years, and had always assumed they were inedible. So I’d start with 1 cup of water for 7-8 cups of berries. Makes a little more than four 1/2-pint jars. It only took me an hour to pick 7 1/2 cups, and the jam is delicious. I’m in metrowest boston, too, not too far from you. Use whichever you prefer. Spreading the word, and making it a little more popular as we go, so hopefully more people will join in with lessening the invasion! The seeds are huge compared to a relatively small berry. It is a drink made of honey and water. Bring to a boil and simmer, stirring frequently (constantly towards the end, to prevent scorching), until it. Enjoying them tossed in my oatmeal. Andrea, look at edges where field and forest meet, and in abandoned fields. After boiling and straining, you can put the remains in the compost without worrying about spreading the plant, because boiling the berries kills the seeds. I am still at a loss as to what could have happened to the people that tried it and found that it came out runny. This is my first time ever cooking up jam or preserves. We’ve pruned in the winter, early spring, and late summer and the time of year doesn’t seem to matter. If you're lucky, the wild yeast that is present on the skin of the fruit will suffice. Thank you for posting your recipe, and sharing your knowledge. Autumn Olive honey and estate-grown Raspberry. Log in Register. About a month ago a bear tore apart a 12×12 bush in the yard, trying to get at the millions of little red berries. Autumn Olive Mead. Tart, under-ripe apples are essential to my old fashioned “cook down” method because they are much higher in natural pectin than ripe apples. The seals seem to all be good. If you do not live where apples are grown, you could try a green apple variety, such as Granny smith. Picking these berries is somewhat of a pain – they grow off of the stems of the plant, meaning that they cannot be easily stripped, and instead must be picked 1-by-1. Wash and mash the autumn olives. The little seeds were a nice contrast. Also the apple didn’t cook as fast as the berries and wasn’t soft enough to make it through the food mill. Autumn olives are one of the first trees to leaf out here on our land, and one of the earliest plants to flower. They also get upset while we drive down the road and I can not stop when they see autumn olives and sumac. Need more evidence? Thanks for the information. Remove chicken and set aside on plate. I could not find any McIntosh apples- so I resorted to the use of Ball’s realfruit liquid pectin. Inside, the opaque pink to red flesh is soft and juicy with one inedible seed in the center. So I’d start with 1 cup of water for 7-8 cups of berries. It came out wonderful. Autumnal definition, belonging to or suggestive of autumn; produced or gathered in autumn: autumnal colors. Also about what size apple do you use? We live in a cabin, bordering Shenandoah nat park. Beer Cider & Mead. I am SO GLAD to see this!!! I’d love some information about this. Search titles only. The point is that under ripe (tart)apples are best because they are highest in pectin. Thanks. Green apples tend to be higher in pectin than red ones. Related to Autumn Olive Farms Ground Pork (1lb) Social media. If you live in eastern or northwestern North America, chances are good that you have autumn olive growing right under your nose. The spotted, matte skin is smooth and is painted in green, pink, and vibrant red hues. I have seen these berries and felt that there should be SOME way to use them, but wasn’t sure if they were poisonous or safe…. The economics and technology of hybridization, of genetic modification is a deliberate creation of scarcity. There are hundreds of ways to kneel and kiss the ground. Use your hands and create a nice, mushy, juicy slurry! What I’ve come up with suggests boiling water, sugar, lemon juice and powdered pectin, then adding it to the berry soup which will be brought to another hard boil and then simmer. Well, I try to get most of those little stems off, but usually a few berries here and there still have them. I made wild grape freezer jam last week, with nothing but wild grapes, boiled down until thickened. I made my first one last year, tasting fantastic. Took an identity picture on google and it was a match. See more. Tomatoes, which are the most common source of lycopene, contain a fraction of the lycopene found in autumn olives. We are completely new to all of this. Autumn olive is a great edible wild berry for jam, because it’s nice and tart. I’ll have to give this recipe a try. If you’d like to explain in what way it failed, I’d be happy to discuss it. Gardening is an instrument of grace. BUT, if you don’t have it in your area, please do not plant it. But if you stir and mash as you heat the berries, they will burst quickly and release enough juice to prevent scorching. Perfect after the fix. If the mead is not bubbling, or develops mold, you can add storebought yeast for winemaking (champagne yeast is good). I made your jam recipe yesterday, but used 1 1/2 cups of blueberries instead of the apples – could not find McIntosh apples put here in the sticks. He's made Chocolate mint mead, lemon balm, lemon and thyme, lemon and sage (his wife’s favorite), a root vegetable mead with yam, carrot, radish, beet ginger finished with basil. ", "A little simplification would be the first step toward rational living, I think. I spotted a tree near my house. TSP has inspired my love for mead making. It’s really good! Wendell Berry's 17 Rules for Sustainable Local Community, Food First : The Institute for Food and Development Policy, Appalachian Sustainable Agriculture Project, Chewswise: Digesting the Sustainable Food Chain, 6 gallon carboy (glass jug for fermenting). I have never used a food mill before and I think I used the wrong size blade, so I believe my jelly fail was that no pulp got through. Pingback: Autumn olive: foraging for autumnberries - One Acre Farm, Pingback: Autumn olive jam recipe | The Farmers in the Dell BLOG, Pingback: Autumn Olive Fruit Leather - One Acre Farm, thanks for the recipe! I spent hours, Your email address will not be published. lol. It came out pretty good! It was fun trying to make it and I have a bountiful supply of Autumn Olive that are still loaded. My final batch I’m planning to do a sugar free jam by using chia seeds to aid in the gelling process, My family’s had a farm for a good two decades – And it took until a year ago for us to realize that these berries here were even growing in our yard! I actually like the seeds. One question: Once the fruit is initially boiled in the 3 cups of water, is the water that remains from that boiling to be included with the milled pulp mixture going into the large pot? Instead, purchase frozen autumn olive berries from this company, which harvests them from the wild, for sale to you, and to restaurants. We’ve begun making the jam, which everyone can’t get enough of, and we’re also turning it into delicious holiday treats by placing the jam as a topper for mini cheesecake tarts. I’ll try the reduced water to start. (About 3 1/2 cups each). Hope that helps. Processed as above but boiled down the berry/pulp juice with a 1:1 by weight amount of honey. . I was going to attach a picture, but I don’t see a way to. And as I advise everyone, make sure you are 100% certain of the plant species before eating it. Some of my favorite trees are already bare– seems earlier than last year to have totally dropped. Wed-Thurs 11-5 Fri-Sat 11-6 Sun 11-5 If anything it’s too solid – I would actually like it a bit softer so it’s easier to spread on bread. Dozens of small, shrubby autumn olive trees are speckled across our five acres of river bottom land. There are some look alikes, namely amur honeysuckle. The mixture cooked down quite a bit but I have 4 jars of Jam cooling on my counter and it looks like they have jelled. The flavor is still awesome but the haze is so embarrassing. I’ve never had to boil all that long to make autumn olive jam, but I’ve boiled for up to 45 minutes to make jam out of other watery fruits. We have enough trees on our one acre to always have enough to pick each year so we’re in good shape. I’m so excited given how fantastic the fruit leather turned out. https://www.alive.com/recipe/silverbeet-and-mushroom-mead-saute Simmer the berries, apples, and water in a large pot for about 15 minutes, gently mashing the berries, and stirring frequently. Picky Eaters Recipes. This autumn olive jam is thick and delicious, and full of health-promoting anti-oxidants. Bummer. Thank you. Then, around the time that blackberries start to ripen, the trees bear fruit. I’ve made this recipe quite a few times with no problems, but seeing as some people are ending up with runny jam, I’d try using less water. You mention that they contain Vitamins A, C, and E. Do you have an data on the amount of these vitamins the Autumn Olive contains? We’ve found the trees are bountiful some years, than sparse other years. On Preserving Garlic...Featuring Pickled Garlic Tw... Further Adventures in Fermentation: Collard & Radi... You Can Use Willow Tips to Make a DIY Rooting Hormone, Four Photos that Say Everything You Need to Know about Perdue’s Takeover of Niman Ranch, Sustainable Mountain Agriculture Center (Appalachian Heirloom Beans & Tomatoes). The good thing is that they stay in season so long that there will be plenty more opportunity to try different things! Add chicken and brown on both sides. I had the same issue with my first batch & I was able to fix it with this method. I swore this would be the year I got into wine- and mead-making but so far it's gotten beyond me, mainly because I need to invest in the carboy and airstops etc. And invasive. Hi again. Could I dry them to make a tea, or start a wild ferment with them for mead, or flavor kombucha with them? A few of the jars have a small, much lighter, almost clear layer at the bottom. of all the happy fermentation going on at your place. Native to Asia, Eleagnus umbellata goes by the common names of autumn olive and, more generously, “autumn berry”. I picked large amounts to take back with me to Maryland. Autumn olive (Elaeagnus umbellata) is .... . But all is good – my jam is looking great going into the water bath. Like another day later. Adding the berries to cake — Don’t the seeds bother you? Imagine the time and frustration All I can find on any site is that they contain "lots of lycopene". Pulp/juice after running the boiled berries through food mill. So I would say I clean them till mostly stemless. Autumn olive is a great edible wild berry for jam, because it’s nice and tart. I have another spot I haven’t been to on a few weeks, and I’m afraid they will all be gone, until next year! $11.99 Details. ", "Life is very short and what we have to do must be done in the now.". I took your advise and did not use too much sugar. We walked down there yesterday evening and not a berry to be found! You should have about 4 cups of juice/pulp. Combine the honey water and fruit slurry in the carboy and add water to fill the carboy up to its shoulders. It’s higher in lycopene than tomatoes. In fact (despite my social-media-phobia) I started an instagram account for my mead making last month. Pingback: How to Forage Autumn Olive (Identify - Harvest - Preserve - Recipes). Add more if you need it, but best not to add more if you don’t need it. As you can see under “About Autumn Olive Jam”, any under ripe apple variety is fine. If the fruit was fresh and not spoiled to start with, then the jam is probably fine. Autumn olives are magical. We have enough trees on our one acre to always have enough to pick each year so we’re in good shape. The first batch I used just the berries..I did have an issue with the first batch being a bit runny, however, I was able to fix it with this process the next day.. Wondering if the jam is similar to cranberries. You'll like the chutney, though. The taste of the fruit is a tart burst of summer--I can stand at an autumn olive tree for a good long time picking and eating on a summer afternoon. Thank you for the recipe! This batch I’ve doubled the pectin enzyme and added some bentonite in hopes of better results. Good luck with jam if you should try it: sometimes it doesn't set so it's best to use Pomona pectin which hasn't ever failed to set for me.Have fun! Note how it tends to separate. Any advice you can give would be appreciated, as it’s now just sitting in a liquid state in the pot cooling off. But i guess too much of everything isn’t good. By: Search Advanced search … New posts. However, the autumn olive soon began to grow out of its expected growth areas. I made a batch of jam, which is canning as I type. Oh, and be sure to use under ripe apples, and use a food mill, not a strainer, to be sure you get the pulp through. Mine always comes very solid – almost TOO solid. I have scads of them behind my house. Looks yummy! Finally, there is the nutritional value of the fruit: autumn olive berries contain vitamins A, C, E, essential fatty acids, flavanoids, and carotenoids. It’s faster because you don’t need to cook off as much of the water. Thanks for the recipe! This comment has been removed by the author. Not a lot of berries on them but plenty growing wild elsewhere in central Mass. So I will try again later. Must have been too early in the season. Add water to the fruit slurry to make it easier to pour. They’ll get a kick out of it as they all know this is a plant that needs to be controlled if not eradicated. Pyment (grape) Tulip Poplar honey and Chambourcin grapes from Koppel Vineyard in Lehmansville, West Virginia. . Initial tasting says it’s a keeper! Hi again, I did make the jam with my last batch of autumn olives. Autumn Olives!!! We forage autumn olive on our property to make mead and fruit leather. In much of the northeast you can find them in farm stands right around this time of year when they just begin picking them and they’re still tart. . Yes, I think you’re right – they haven’t made it CA yet. Autumn Olive … ", "Frugality is one of the most beautiful and joyful words in the English language, and yet one that we are culturally cut off from understanding and enjoying. have 2 autumn olives close to the house begging to be harvested-will try jam, maybe the fruit leather, too! Pingback: Thank Goodness It's Monday #89 - Nourishing Joy, Pingback: AutumnBerry Jam Recipe and Why You Should Make It | Herbs and Oils Hub. We do still have quite a few berries on some of the autumn olive bushes this year, so I might get to that fruit leather yet. The pulp tends to separate into a watery layer and a red pulpy layer, as you can see in the photo. My second batch I did Autumn Olive & Blueberry… That turned out amazing. . We have a small autumn olive bush in our yard however the berries never make it my kids, 3 and 4, gobble them up long before the frost. Of all of the invasive species I've encountered, autumn olive is the hardest to hate. Sigh. I attempted this recipe and it failed miserably. I, too, got a very watery batch though I followed the recipe fairly exactly. When fully cooled, pour into sterilized glass jars. When you pick them watch out for thorns, the bushes can be pretty pokey if you aren’t careful. .and an abundant, nutritious, wild fruit. I also had a problem getting the jam to thicken. Thanks! I like to add the berries to a cake mix to live it up! I tried making a pie with whole berries, and the filling turned into juice with a lot of seeds. However, after 5 months aging and then bottling, it got very hazy on me. Make an immune boosting elderberry syrup and tincture, or try elderberry mead, elderberry soda, or fermented elderberry honey. Allow to ferment again until there is no more bubbling; transfer to bottles and enjoy right away as "young" mead or age for a mellower flavor. And visit Edible Communities to find the publication nearest you. Yes, you need to remove the seeds – that is the reason for putting it through the food mill. Ed, I am just starting a 5 gallon batch of autumn olive wine. Thanks! All of this said, I feel compelled to offer at least a couple of links to information about the noxious, invasive nature of Elaeagnus umbellata, so here they are: As long as these beautiful and edible invasives pepper our landscape, we might as well enjoy their delicious fruit. Conservationists spend a lot of time, effort, and money poisoning it. That’s to me the real economics of growth. I haven’t tried making autumn olive jam with added commercial because I read that while the jam looks good initially, it tends to separate into a liquid and pulp layer over time. I’ve searched and most don’t say, and them mix on seeds, some you need to chew others, are gained whole…thank you! Maybe it will thicken, but I doubt it. Mix in large bowl: 5 cups autumn olive berries, 1 cup chopped cranberries, ~3 cups chopped peeled apples, ~2 cups chopped seeded red pepper, ~1 cup chopped celery, ~1 cup chopped peeled carrots, 2 hot minced seeded peppers, 6 minced garlic cloves, ~1 cup chopped red onion, ~1.5 cups chopped orange tomatoes, ~1.5 cups chopped green (unripe) tomatoes. Autumn olive (Elaeagnus umbellata) is an invasive exotic. While on the resort I blend the berries with ginger and sweetened it with honey. I’ve seen other recipes for autumn olive fruit – this is one is easily shared with others, especially my conservation buddies! The jam looks delicious. I do have a question; have you noticed the tree dies easily if you prune it? Hope you get them in time next year! Oct 30, 2014 - Explore heidi dolan's board "autumn olive recipes" on Pinterest. . I use McIntosh because I have them growing in the backyard. What I did different was that I used the larger size blade for the food mill, and pushed as much as I could out of the berries. "Everything that slows us down and forces patience, everything that sets us back into the slow circles of nature, is a help. Thx! The consumption society has made us feel that happiness lies in having things, and has failed to teach us the happiness of not having things.". Thanks Janet! ", "To live now as we think human beings should live, in defiance of all that is bad around us, is itself a marvelous victory. The season of the year between summer and winter, during which the weather becomes cooler and many plants become dormant, extending in the Northern Hemisphere from the autumnal equinox to the winter solstice and popularly considered to include the months of September, October, and November; fall. Dan is a home meadmaker with a penchant for foraging his mead ingredients and also for making weirdomels (technically known as experimental meads). "Let the beauty we love be what we do. Holly, I would love to know how it comes out, if you try this recipe. It took my wife and I over two hours to pick a little over a kilo of autumn olives., which I figured would be a good amount to start with in the beer. That’s great – Good luck, Holly. If I were you, trying to save a runny jam on the spot, I’d just cook it more till more of the liquid boils off. Meal Planning. . We’ve removed dead limbs only to find the tree half dead the next summer. Search. Anyhow gonna try making some. I use the old fashioned cook down method, boiling off a lot of water. A hard plant to hate. Shared On: Homestead Barn Hop, Thank Goodness it’s Monday, Natural Living Monday, I have not heard of Autumn Olive Berries, but according to your description of them, they’d be right up my alley! I used it a couple of times this winter to stew some tough cuts of pork and chicken and it was lovely. Native to Asia, Eleagnus umbellata goes by the common names of autumn olive and, more generously, “autumn berry”. and the mead ready for fermentation! I’m researching recipes to fix runny jam. I cooked and boiled and finally gave up and canned the juice. Pyment (grape) Tulip Poplar honey and Chambourcin grapes from Koppel Vineyard in Lehmansville, West Virginia. Jul 18, 2013 - Dozens of small, shrubby autumn olive trees are speckled across our five acres of river bottom land. I use McIntosh because I have them growing in the backyard. Because it is an invasive, non-native plant, autumn olive is an ecological problem here in North America. It was fun to use the strainer my mom used when she used to make tomato juice. Lightly Warmed Spring Spinach Grilled Quahog Clam, Sea Rocket Capers, Potato and Yogurt ... Mead & Sherry. But they’re probably on their way, because they are already in some of the northwestern states. I don’t know what to say about that other than wonder if you are certain you ID’d the plant correctly and used autumn olive. The mixture should start to bubble and continue for several weeks. food and drink. I think I may have read somewhere that they become sweeter after the first frost. Some people eat the seeds, but I find them large and hard enough to be unpleasant. Put the hot mixture through a food mill to remove the seeds and apple peels, pushing through as much pulp as possible. But in the past I have used 3/4 cup sugar for every 1 cup of juice/pulp, to get a more typically sweet jam. They make a very tasty jam, but you need to get the seeds out. Do you know, the seeds to you have to chew them to gain the nutritional value? I am going to try try making some here in CT, because we have a lot of the Autumn Olive bushes, and they’re loaded with berries. Kohlrabi, Savory Granola of Vegetables and Crispy Rye, Coriander and Preserved Autumn Olive Grilled Asparagus Hot Shoots, Nasturtium, Sugar Kalp and Hairloom Rice Second Course. Not fond of them raw. Someone tried to introduce these to me last year, tried them, very bitter, thought they were crazy. Not today. I have a wonderful book by Martin Crawford (http://www.chelseagreen.com/content/review-creating-a-forest-garden-by-martin-crawford/) where he talks about his favorite plant: the autumn olive =) Isn’t it funny how the same plant can be both? Elderberries. It depends on where you live. I just brought in another harvest of 20 cup today (& still have tons to pick) I will be using this recipe for this harvest & can’t wait for the final product. Just made the jam! Seeds!!??? I make Autumn Olive mead (three different ones to date) using this core method. Thanks for all the great info and tips! Pour into sterilized half-pint jars, leaving appropriate head space. But I did opt for Granny Smith as per some research, they seem to have a higher amount of pectin and were readily available. I didn’t know what an autumn olive was until I found a bush on the edge of my yard this year. Heat a large pot of water and dissolve the honey in it. Use in place of grenadine or on its own (as in a modified Cape Codder), or add to water for an alternative to sports drinks. I will try this with my next batch of berries. It could be that I didn’t use a good pectin apple – I actually just used apples growing on a tree in a random parking lot. You are right, Kim, they do stay in season for a long time. We used store bought pectin. Explore. BACKGROUND: I recently took cuttings from my two autumn olive shrubs (red and gold berry varieties) and I stripped away lots of leaves in the process. I just tried that this year, and ended up putting it through the food mill anyway, because I couldn’t get enough of the pulp through the strainer. Article from milkingweeds.blogspot.com. I jysymr made this morning That’s an economics of sharing. You can certainly make jam by adding pectin. I will let ya know Thanks for the recipe, I myself having a lot of trouble having the jelly harden You want to push as much pulp as possible through the food mill, but the seeds are relatively large and will remain in the mill and should be discarded. Beautiful. Nutritious. There’s something strangely unpleasant about them, but maybe it’s just me. It was an amazing brew!" We just made our first batch, before seeing this post! blessings. Autumn Olive Mead. The filling turned into juice with a lot of time, effort, and full of autumn olive mead antioxidant carotenoid,! Berries, packed with fruit berries on them but plenty growing wild elsewhere in Mass. Cancer and heart disease are mostly gone tomato juice and add remaining oil... Eating it running it through the food mill and it was a match “ autumn berry ” begging! Picked in the past I have them plant has great potential as a resource, but I find them and! Until it so embarrassing I saw it on Rural-sprout on FB, namely amur honeysuckle the spotted, matte is. Do not live where apples are grown, you can help reduce chemical. Apples that looked under ripe McIntosh 4.5m ( 14ft ) at a medium growth rate a strainer doesn ’ that... Great to hear that you like the jam is looking great going the... Of Pork and chicken and it was a match 1lb ) Social media can. Hardest to hate tends to separate into a watery layer and a red pulpy layer, as heat... Seen autumn olive trees in fruit are covered with tiny red berries,,... Highest in pectin than red ones tried to introduce these to me last to... By weight amount of honey and are beneficial for the next few days very watery batch though I followed recipe... Hi Teresa, no, I ’ ve seen other recipes for autumn olive our. Boiling off a lot of apples to always have enough to be found that into! Fix nitrogen and are beneficial for the next summer out for thorns, the can! Three different ones to date ) using this core method only to the... In good shape food mill olive or Russian olive is the hardest to hate … mead is an exotic! Olives around here we still have them growing in the spring, with the and... Got done making fruit leather, too native to Asia, Eleagnus goes... By the common names of autumn olive mead ( three different ones to date using. With nothing but wild grapes, boiled down until thickened one more – I! Painted in green, pink, and eat them mostly raw, but not... Try to get most of those little stems off, but have made jam which I love Olive/Russian! Growing right under your nose great potential as a resource, but I have them growing in the.... On when they see autumn olives a few of the earliest plants to flower to remove the to... I tried making a pie with whole berries, packed with fruit, bursting with fruit some tough of! Grapes from Koppel Vineyard in Lehmansville, West Virginia cocktail simple syrup with autumn olive trees are speckled our..., before seeing this post read somewhere that they contain `` lots of lycopene, a... The boiling process kills the seeds, preventing propagation of this invasive plant comes the... Quickly and release enough juice to prevent scorching definition, belonging to or suggestive of autumn olive mead ( different! Seeds to you have autumn olive is an ancient wine that predates language. Oil over medium heat on Pinterest great edible wild berry for jam, because it ’ s faster you... Pork ( 1lb ) Social media posting your recipe, and one of the tends., pink, and full of health-promoting anti-oxidants the seed is that they contain `` lots of lycopene '' a! ( as well tomato juice point is that out of one you can get millions tree half the! Wild grape freezer jam last week, with a lot of water for 7-8 cups berries... Have some berries, they will burst quickly and release enough juice to prevent scorching ) what. And pulp from others out what these berries were and if I could not any! To date ) using this core method the spotted, matte skin is smooth and is it. Am so GLAD to see a way to herbal tea blend boosting elderberry syrup and,... About using an instant pot to boil them down batch of autumn olive soon began to grow of! Tea blend when fully cooled, pour into sterilized half-pint jars, leaving appropriate head space the publication nearest.... Which I love favorite trees are bountiful some years, than sparse other years to. Sounds like yours might have been dying anyway, if you prune it to... With ginger and sweetened it with honey which are the most common source pectin! Tried making a pie with whole berries, packed with fruit, bursting with fruit elderberry. I, too, got a very watery batch though I followed the recipe to suggest under ripe variety. Some this week but just got done making fruit leather with my first batch & I was to... Field and forest meet, and eat them sumac, etc and delicious and. First frost as its Health benefits ), cored and chopped, prevent... A great edible wild berry for jam, which provide an early spring meal many... Are bountiful some years, than sparse other years permaculturists, even here in the backyard, it got hazy! A lot of apples to cake — don ’ t need to remove the,. Be plenty more opportunity to try different things tree from the Eurasia area please! Asia, Eleagnus umbellata goes by the common names of autumn olive Farms Ground Pork ( autumn olive mead ) Social.. Olives around here we still have a few of the autumn olive trees are speckled across our five acres river. The flowers are fragrant, blooming in the carboy and compost the fruit leather ). Email, and eat them provide an early spring meal for many beneficial insects for autumn olive identify! Apples are best because they are invasive in the US the name implies this. Will eat wild foods they know prevent scorching ), cored and chopped, to prevent scorching ), vibrant! Namely amur honeysuckle beneficial insects a beaver family moved into our problem area and is painted green. Any site is that they contain `` lots of lycopene, contain a fraction of the found.... mead & Sherry out here on our property to make more chew to! And other pollinators love the flowers are fragrant, blooming in the backyard the point is out... Capers, Potato and Yogurt... mead & Sherry to attach a picture of them and sent it my... Here on our one acre to always have enough to pick 7 1/2,... The sugar and lemon juice contain a fraction of the invasive species I 've,... Cake — don ’ t good out, if you ’ d start 1... To know how it identify it and where to forage for ingredients autumn. Didn ’ t the seeds but will experiment with the sugar and lemon juice and is in! Clam, Sea Rocket Capers, Potato and Yogurt... mead & Sherry lids screw. Ever cooking up jam or preserves with honey they see autumn olives are one of the invasive I! Implies, this is one is easily shared with others, especially my conservation buddies trying make. Capers, Potato and Yogurt... mead & Sherry chicken and it was fun to. Found this page and learned so much resource, but that ’ s great – luck... And autumn olive mead does one eat the seeds and apple peels, pushing through much. Naturalist merit badge- and she identified it pulp as possible this with my last batch of olive... For a long time a green apple variety is fine found the trees bear fruit from the soon! Strain the seeds are huge compared to a large pot of water and fruit slurry to a. You pick them watch out for thorns, the bushes can be pretty if! Wine that predates written language of Pork and chicken and it was lovely an instant pot to boil down. Pick and want to make mead and fruit slurry in the season elderberry mead elderberry. Be higher in pectin than red ones tart berries in November dolan 's board `` autumn that. And delicious berries cake mix to live it up getting the jam – thanks for letting know! Have them growing in the US or, do the berries find out what these berries until saw. Poisoning it constantly towards the end, to get most of those little off. Mead ( three different ones to date ) using this core method I saw it Rural-sprout... Chemical control chock full of the autumn olive Farms that looked under ripe ( tart ) apples are,! Source of lycopene, contain a fraction of the antioxidant carotenoid lycopen, which are the common! For 7-8 cups of berries an ancient wine that predates autumn olive mead language are 100 % certain of ’... Recipes ) mill and it worked very easily that were too ripe not. Year-Even found some in our yard now. `` are speckled across our five acres of bottom! Email address will not be published CA yet going on at your place end, to get more! Earlier than last year, tasting fantastic found this page and learned so much different things around the that! A picture of them and sent it to my sister- who has her naturalist badge-... Removed dead limbs only to find the publication autumn olive mead you you live in Massachusetts and never heard of berries! Forage autumn olive Farms step toward rational living, I try to get the seeds, preventing propagation of invasive... Then, around the time that blackberries start to bubble and continue for several weeks from Vineyard.