Recipe: Autumn Olive JamSeptember 27th, 2012 at 8:34
Today’s recipe comes from guest contributor Rachel Hesselink. As an undergraduate at Calvin College, Rachel studied the competitiveness of invasive autumn olive in Michigan. Now a graduate student at the University of Notre Dame, Rachel studies the impacts of global change on salt marsh ecosystems.
- Approximately 3 cups fresh autumn olives (berries)
- 3 Tbsp pectin
- 2.5 cups sugar
Tags: autumn olive