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
1. Mash berries in a medium sauce pan along with pectin and a small splash of water
2. Bring to a boil over medium heat, stirring frequently
Autumn olive jam on the stove, ready to boil!
3. Stir in sugar, then return to a boil, again stirring frequently
4. Still stirring, boil for an additional minute or two
5. Cool and enjoy. Jam will last 1-2 weeks in the refrigerator, or longer if properly canned.
Yum! Fresh autumn olive jam on bread.