Go Back
+ servings
jar of jelly surrounded by berries

Autumn Olive Berry Jelly

This delicious foraged autumn olive jelly tastes somewhat like peach or apricot, with a hint of cherry.
5 from 1 vote
Print Pin
Course: Jams & Jellies
Keyword: autumn olive berries, foraged, jelly
Prep Time: 45 minutes
Cook Time: 25 minutes
Servings: 2.5 8 ounce jars


  • Medium Sized Heavy Pot
  • Large colander or strainer
  • Pyrex pitcher or bowl, to fit under colander
  • Cheesecloth
  • Canning jars: 3 eight-ounce jars, or 5 four-ounce jars, plus lids


  • 4 cups autumn olive berries, without stems
  • 1/2 cup water, plus extra as needed
  • 1/2 packet low to no sugar pectin (25 grams)
  • 1 1/2 cups sugar, divided
  • 1/4 tsp butter, optional - to reduce foaming


To make the juice:

  • Place the autumn olive berries and water in a medium pot.
  • Using your hands, squish as many berries as you can to help the fruit get crushed.
  • Place the pot over high heat and bring to a boil.
  • Once boiling, reduce heat and simmer for 7 to 8 minutes.
  • Stir occasionally while boiling, and attempt to crush any whole berries you spot, using the back of a spatula against the sides of the pot.
  • While the berries boil, prepare the colander by thickly lining it with cheesecloth. We use one unfolded piece in the bottom of the colander, and 3 folded pieces on top.
  • After the berries have simmered, pour the contents of the pot through the cheesecloth lined strainer, into the Pyrex pitcher or bowl below.
  • Let drip until cool enough to handle.
  • Red pulp will be left in the cheesecloth-lined colander, while a beige juice will drip into the bowl or pitcher below.
  • Once the fruit stops dripping, bundle up the pulp in the cheesecloth and squeeze all of the juice from the pulp.
  • Be careful not to let any red pulp squeeze into the juice. The pulp will separate from the juice when turned into jelly if that happens.
  • Add enough water to the resulting juice so that you have 2 cups of liquid total.

To make the jelly:

  • Prepare the jars by running them through a sanitize dishwasher cycle, or boiling them in a pot of water for 10 minutes, then keeping them in the hot water until needed.
  • Add the 2 cups of berry juice to the pot.
  • In a small bowl, combine 1/4 cup of sugar with the 1/2 pack (25 grams) of low or no sugar pectin.
  • Stir the pectin/sugar mixture into the berry juice.
  • Place the remaining 1 1/4 cup sugar near the stove, so you can grab it easily when needed.
  • Place the pot of juice over a burner turned to medium-high or high heat.
  • Stir constantly until a hard rolling boil is reached.
  • If the jelly starts to foam, optionally add the 1/4 tsp butter to help reduce or eliminate the foam.
  • Once boiling, dump all of the sugar in at once, and stir to dissolve.
  • Return the berry juice to a full boil, and boil for 1 minute.
  • Immediately remove from heat and pour into the hot jars. You may find it easier to pour the liquid jelly from the pot into a 4 cup Pyrex measuring cup first, to make pouring into the jars easier.
  • Cover with lids and leave at room temperature until cool.
  • Store in your refrigerator for 2 to 3 weeks. Jelly can also be frozen for about 6 months, though sometimes the texture may change.