20 Delicious Autumn Olive Recipes for Seasonal Cooking

As the leaves turn golden and the air gets crisp, it’s time to embrace the cozy flavors of autumn. Our roundup of 20 Delicious Autumn Olive Recipes is your go-to guide for seasonal cooking that warms the heart and delights the palate. From quick weeknight dinners to comforting weekend feasts, these dishes are sure to inspire your fall culinary adventures. Let’s dive into the flavors of the season!

Autumn Olive Berry Jam

Capture the essence of fall with this uniquely tart and sweet Autumn Olive Berry Jam, a delightful spread that brings a burst of seasonal flavor to your morning toast or cheese board.

Ingredients

• 4 cups autumn olive berries, stems removed
• 2 cups granulated sugar
• 1/4 cup lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon ground cinnamon

Instructions

1. In a large pot, combine the autumn olive berries and 1/2 cup of water. Bring to a simmer over medium heat, stirring occasionally, until the berries soften and release their juices, about 10 minutes.
2. Press the berry mixture through a fine mesh sieve to remove the seeds, returning the puree to the pot.
3. Add the 2 cups of granulated sugar, 1/4 cup of lemon juice, 1 teaspoon of lemon zest, and 1/2 teaspoon of ground cinnamon to the pot. Stir well to combine.
4. Bring the mixture to a boil over high heat, then reduce to a simmer. Cook, stirring frequently, until the jam thickens and reaches 220°F on a candy thermometer, about 20 minutes.
5. Remove from heat and let cool slightly before transferring to sterilized jars. Seal and store in the refrigerator for up to a month.

The natural pectin in autumn olive berries means no extra thickeners are needed, resulting in a jam that’s both vibrant in color and rich in flavor.

Tip: For a smoother jam, blend the berry puree before returning it to the pot in step 2.

Autumn Olive Fruit Leather

Transform the tart sweetness of autumn olives into a chewy, homemade fruit leather that’s perfect for snacking or gifting.

Ingredients

• 4 cups autumn olive berries, stems removed
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice

Instructions

1. Preheat your oven to 170°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine the autumn olive berries, 1/2 cup granulated sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 15 minutes.
3. Remove from heat and let cool slightly. Then, puree the mixture in a blender until smooth.
4. Strain the puree through a fine-mesh sieve to remove seeds, pressing with a spatula to extract as much liquid as possible.
5. Pour the strained puree onto the prepared baking sheet, spreading it evenly into a thin layer with a spatula.
6. Bake for 4 to 6 hours, or until the puree is dry to the touch and peels away from the parchment easily.
7. Let cool completely, then cut into strips and roll up in parchment paper for storage.

The unique balance of tart and sweet in autumn olive berries makes this fruit leather a standout, with a vibrant color that’s as appealing as its flavor.

Tip: For a quicker version, use a dehydrator set at 135°F for about 8 hours.

Autumn Olive Pie

Embrace the cozy flavors of fall with this unique Autumn Olive Pie, a delightful twist on traditional fruit pies that’s sure to impress.

Ingredients

• 2 cups autumn olives, pitted
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 2 tbsp unsalted butter, cubed
• 1 package (14.1 oz) refrigerated pie crusts
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Preheat your oven to 375°F. In a large bowl, gently toss the autumn olives with 1 cup granulated sugar, 1/4 cup cornstarch, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp salt until evenly coated.
2. Fit one pie crust into a 9-inch pie plate. Pour the autumn olive mixture into the crust and dot with 2 tbsp cubed unsalted butter.
3. Top with the second pie crust, sealing and crimping the edges. Cut a few slits in the top crust to vent. Brush the crust with beaten egg and sprinkle with 1 tbsp turbinado sugar.
4. Bake at 375°F for 45-50 minutes, until the crust is golden and the filling is bubbly. Let cool for at least 2 hours before slicing.

The Autumn Olive Pie stands out with its vibrant, tangy-sweet filling encased in a flaky, buttery crust, offering a beautiful balance of flavors and textures.

Tip: For an extra glossy finish, brush the crust with a simple syrup glaze after baking.

Autumn Olive Sauce for Meat

As the leaves turn, this Autumn Olive Sauce brings a sweet-tart depth to your favorite meats, perfect for those cozy dinners that call for something special.

Ingredients

• 1 cup autumn olives, pitted
• 1/2 cup water
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cinnamon

Instructions

1. In a medium saucepan, combine 1 cup autumn olives and 1/2 cup water. Bring to a simmer over medium heat, then reduce to low and cook for 10 minutes, until the olives are soft.
2. Remove from heat and let cool slightly. Transfer the mixture to a blender and puree until smooth.
3. Return the puree to the saucepan. Stir in 1/4 cup brown sugar, 2 tbsp apple cider vinegar, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cinnamon.
4. Cook over medium-low heat for 15 minutes, stirring occasionally, until the sauce thickens to your desired consistency.

The magic of this sauce lies in the autumn olives’ unique balance of sweetness and acidity, creating a glaze that clings beautifully to meat while adding a burst of seasonal flavor.

Tip: For a smoother sauce, strain the puree through a fine mesh sieve before the final cooking step.

Autumn Olive Smoothie

Embrace the cozy flavors of fall with this Autumn Olive Smoothie, a vibrant blend that’s as nutritious as it is delicious.

Ingredients

• 1 cup frozen mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup autumn olives, pitted
• 1 banana, sliced
• 1/2 cup Greek yogurt
• 1 tbsp honey
• 1/2 cup almond milk
• 1/2 tsp cinnamon

Instructions

1. In a blender, combine the frozen mixed berries, autumn olives, sliced banana, Greek yogurt, honey, almond milk, and cinnamon.
2. Blend on high speed until smooth, about 1-2 minutes. If the smoothie is too thick, add a little more almond milk to reach your desired consistency.
3. Pour into glasses and serve immediately for a refreshing and energizing treat.

This smoothie stands out with its unique combination of tart autumn olives and sweet berries, balanced perfectly by the creaminess of Greek yogurt.

Tip: For an extra boost of protein, add a scoop of your favorite vanilla protein powder before blending.

Autumn Olive Sorbet

This Autumn Olive Sorbet is a refreshingly tart and sweet treat that captures the essence of fall in every spoonful. Perfect for those who love a dessert that’s both unique and effortlessly elegant.

Ingredients

• 2 cups autumn olive berries, stems removed
• 1 cup water
• 3/4 cup granulated sugar
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions

1. In a medium saucepan, combine the autumn olive berries and water. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes, until the berries are soft.
2. Remove from heat and strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much juice as possible. Discard the solids.
3. Return the strained juice to the saucepan. Add the sugar, lemon juice, and salt, stirring over low heat until the sugar is completely dissolved, about 2 minutes.
4. Pour the mixture into a shallow dish and freeze for 1 hour. After the first hour, stir the mixture with a fork to break up any ice crystals. Repeat this process every 30 minutes for about 3-4 hours, until the sorbet is fully frozen and has a fluffy texture.
5. Serve immediately or transfer to an airtight container and freeze until ready to serve.

The magic of this sorbet lies in the autumn olive berries’ natural pectin, which gives the dessert a beautifully smooth texture without any added thickeners.

Tip: For an extra touch of elegance, serve the sorbet in chilled glasses garnished with a few fresh autumn olive berries on top.

Autumn Olive and Apple Crisp

As the leaves turn, this Autumn Olive and Apple Crisp brings a sweet-tart harmony to your table, perfect for those cozy evenings.

Ingredients

• 4 cups peeled, sliced apples (about 4 medium apples)
• 1 cup autumn olives, pitted
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup rolled oats

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch baking dish.
2. In a large bowl, toss the sliced apples and autumn olives with 1/2 cup granulated sugar, 1 tsp cinnamon, and 1/4 tsp nutmeg until evenly coated. Spread into the prepared baking dish.
3. In another bowl, combine 1 cup flour, 1/2 cup brown sugar, and 1/2 cup cubed butter. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Stir in 1/2 cup rolled oats.
4. Sprinkle the topping evenly over the fruit mixture. Bake for 35-40 minutes, or until the topping is golden and the fruit is bubbly.

The crisp topping contrasts beautifully with the juicy, spiced fruit beneath, creating a dessert that’s as satisfying to make as it is to eat.

Tip: For an extra crunch, toast the oats lightly before adding them to the topping mixture.

Autumn Olive Chutney

Autumn Olive Chutney is a vibrant, tangy-sweet condiment that brings a burst of flavor to your fall table. Perfect for pairing with cheeses or spreading on sandwiches, it’s a must-try for any home cook looking to capture the essence of the season.

Ingredients

• 2 cups autumn olives, pitted
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/4 cup finely chopped onion
• 1 tbsp grated fresh ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions

1. In a medium saucepan, combine the autumn olives, apple cider vinegar, brown sugar, onion, ginger, cinnamon, cloves, and salt.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 30 minutes, stirring occasionally, until the chutney has thickened.
3. Remove from heat and let cool slightly before transferring to jars or serving. The chutney will continue to thicken as it cools.

This chutney stands out with its unique balance of sweet and tart flavors, enhanced by the warm spices that make it irresistibly aromatic.

Tip: For a smoother texture, pulse the chutney in a food processor before serving.

Autumn Olive Bread

As the leaves turn, this Autumn Olive Bread brings a sweet and tangy twist to your table, perfect for those cozy mornings with a cup of coffee.

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup autumn olives, pitted and chopped
• 1/2 cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup sugar, 1 tsp baking soda, and 1/2 tsp salt.
3. Stir in 1 cup chopped autumn olives until evenly distributed.
4. In another bowl, mix 1/2 cup vegetable oil, 2 eggs, 1 tsp vanilla extract, and 1/2 cup buttermilk.
5. Combine the wet ingredients with the dry ingredients, stirring just until blended.
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

The unique combination of autumn olives and buttermilk creates a moist, flavorful bread with a delightful pop of color in every slice.

Tip: For an extra touch, drizzle with a simple glaze made from powdered sugar and a splash of orange juice after cooling.

Autumn Olive Muffins

These Autumn Olive Muffins bring a delightful twist to your morning routine, combining the tartness of autumn olives with the sweetness of muffin batter for a perfect balance.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup autumn olive berries, pitted
• 1/2 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup buttermilk, 1 large egg, 1/4 cup melted unsalted butter, and 1 tsp vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined, then stir in 1/2 cup pitted autumn olive berries.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

The unique tartness of autumn olives cuts through the sweetness of these muffins, offering a refreshing flavor that’s hard to resist.

Tip: For an extra burst of flavor, sprinkle the tops with a little sugar before baking.

Autumn Olive Pancakes

Whip up these Autumn Olive Pancakes for a breakfast that’s as vibrant as the season itself, with a sweet-tart twist that’ll wake up your taste buds.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup milk
• 1 large egg
• 2 tbsp melted butter
• 1/2 cup autumn olives, pitted and chopped
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, beat 3/4 cup milk, 1 large egg, and 2 tbsp melted butter until smooth. Pour into the dry ingredients and stir until just combined.
3. Gently fold in 1/2 cup chopped autumn olives.
4. Heat a lightly greased skillet over medium heat. Pour 1/4 cup batter for each pancake, cooking until bubbles form on top, about 2-3 minutes. Flip and cook until golden, another 1-2 minutes.
5. Serve warm with maple syrup.

The autumn olives add a unique pop of color and a berry-like tartness that pairs beautifully with the sweet maple syrup, making these pancakes a standout morning treat.

Tip: For an extra fluffy texture, let the batter rest for 5 minutes before cooking.

Autumn Olive Syrup

Autumn Olive Syrup is a delightful way to capture the essence of fall in a bottle, perfect for drizzling over pancakes or mixing into cocktails.

Ingredients

• 4 cups autumn olives
• 2 cups water
• 1 cup granulated sugar
• 1 tablespoon lemon juice

Instructions

1. In a medium saucepan, combine the autumn olives and water. Bring to a boil over medium-high heat, then reduce to a simmer for 15 minutes, stirring occasionally.
2. Remove from heat and mash the olives gently with a potato masher to release more juice. Strain the mixture through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract as much liquid as possible.
3. Add the sugar and lemon juice to the strained liquid. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Reduce heat and simmer for 10 minutes, or until the syrup has thickened slightly.
4. Remove from heat and let cool. Pour the syrup into a sterilized bottle or jar and store in the refrigerator for up to a month.

This syrup boasts a unique balance of tart and sweet, with the autumn olives lending a vibrant color and rich flavor that’s unmistakably seasonal.

Tip: For a smoother syrup, strain the mixture a second time through cheesecloth to remove any remaining pulp.

Autumn Olive Wine

Embrace the cozy vibes of autumn with this unique Autumn Olive Wine, a delightful homemade brew that captures the essence of the season in every sip.

Ingredients

• 4 cups autumn olives, washed and stems removed
• 1 gallon water
• 2 cups sugar
• 1 packet wine yeast
• 1 tsp acid blend
• 1/2 tsp pectic enzyme
• 1 campden tablet, crushed

Instructions

1. In a large pot, combine the autumn olives and water. Bring to a boil, then reduce heat and simmer for 15 minutes until the olives are soft.
2. Strain the mixture through a cheesecloth into a clean fermentation bucket, pressing to extract all the juice. Discard the solids.
3. Stir in the sugar until completely dissolved. Allow the mixture to cool to room temperature.
4. Add the wine yeast, acid blend, pectic enzyme, and crushed campden tablet to the bucket. Stir well to combine.
5. Cover the bucket with a clean cloth and let it ferment in a cool, dark place for 7 days, stirring daily.
6. After fermentation, siphon the wine into a clean glass carboy, leaving the sediment behind. Seal with an airlock and let it age for at least 3 months before bottling.

This Autumn Olive Wine stands out with its vibrant color and tart, fruity flavor, making it a perfect homemade gift or a special treat for your holiday table.

Tip: For a smoother taste, let the wine age for 6 months or longer before enjoying.

Autumn Olive Vinegar

Autumn Olive Vinegar is a delightful way to capture the essence of fall, transforming tart autumn olives into a vibrant, flavorful vinegar that’s perfect for dressings and marinades.

Ingredients

• 4 cups autumn olives, washed and stems removed
• 4 cups white wine vinegar
• 1/2 cup granulated sugar
• 1 cinnamon stick
• 1 teaspoon whole cloves

Instructions

1. In a large, non-reactive saucepan, combine the autumn olives and white wine vinegar. Bring to a gentle boil over medium heat, then reduce to a simmer for 10 minutes.
2. Remove from heat and let the mixture cool to room temperature. Strain through a fine-mesh sieve into a clean jar, pressing lightly on the olives to extract all the juice.
3. Return the strained liquid to the saucepan. Add the granulated sugar, cinnamon stick, and whole cloves. Simmer over low heat for 15 minutes, stirring occasionally, until the sugar is completely dissolved.
4. Remove from heat and let cool. Once cooled, remove the cinnamon stick and cloves. Transfer the vinegar to a sterilized bottle or jar.

The beauty of this Autumn Olive Vinegar lies in its balance of sweet and tart, with warm spices that echo the season’s flavors. It’s a versatile condiment that adds a unique twist to any dish.

Tip: For a clearer vinegar, let the strained liquid sit overnight in the refrigerator before adding the sugar and spices. The solids will settle, making it easier to pour off the clear liquid.

Autumn Olive Salad Dressing

Embrace the cozy flavors of fall with this Autumn Olive Salad Dressing, a sweet and tangy concoction that’ll elevate any salad from simple to spectacular.

Ingredients

• 1/2 cup olive oil
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup finely chopped autumn olives

Instructions

1. In a medium bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard until well combined.
2. Add the salt and black pepper to the mixture, whisking again to ensure the seasonings are evenly distributed.
3. Gently fold in the finely chopped autumn olives, allowing their unique flavor to infuse the dressing.
4. Let the dressing sit for at least 10 minutes before serving to allow the flavors to meld together beautifully.

The subtle sweetness of autumn olives paired with the sharpness of Dijon mustard creates a dressing that’s unexpectedly harmonious, perfect for drizzling over a crisp autumn salad.

Tip: For an extra flavor boost, let the dressing chill in the refrigerator for an hour before serving.

Autumn Olive BBQ Sauce

Autumn Olive BBQ Sauce brings a sweet and tangy twist to your grilling game, perfect for those who love a fruit-infused kick in their barbecue.

Ingredients

• 2 cups autumn olive berries
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a medium saucepan, combine the autumn olive berries, ketchup, apple cider vinegar, and brown sugar. Bring to a simmer over medium heat, stirring occasionally.
2. Once simmering, reduce the heat to low and add the Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir well to combine.
3. Let the sauce simmer for 20 minutes, stirring occasionally, until the berries have broken down and the sauce has thickened.
4. Remove from heat and use an immersion blender to puree the sauce until smooth. Alternatively, you can carefully transfer the sauce to a blender, blend until smooth, and then return it to the saucepan.
5. Simmer for an additional 5 minutes to meld the flavors together. Taste and adjust seasoning if necessary.

The unique combination of autumn olive berries and smoked paprika gives this BBQ sauce a deep, fruity flavor with a smoky undertone that’s irresistible on grilled meats.

Tip: For a smoother sauce, strain through a fine mesh sieve after blending to remove any remaining berry seeds.

Autumn Olive Ice Cream

Embrace the unique, tangy sweetness of autumn olives with this surprisingly simple ice cream that’s sure to dazzle your taste buds.

Ingredients

• 2 cups fresh autumn olives, pitted
• 1 cup granulated sugar
• 2 cups heavy cream
• 1 cup whole milk
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a blender, puree the autumn olives until smooth. Strain through a fine mesh sieve to remove seeds and skins, pressing to extract as much liquid as possible. You should have about 1 cup of puree.
2. In a large bowl, whisk together the autumn olive puree, 1 cup granulated sugar, 2 cups heavy cream, 1 cup whole milk, 1 tsp vanilla extract, and 1/4 tsp salt until the sugar is completely dissolved.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until thickened.
4. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.

The vibrant pink hue and berry-like flavor of autumn olives transform this ice cream into a visually stunning and uniquely flavored dessert that’s perfect for impressing guests.

Tip: For an extra creamy texture, let the ice cream sit at room temperature for 5 minutes before serving.

Autumn Olive and Pear Tart

This Autumn Olive and Pear Tart is a delightful blend of sweet and tart flavors, nestled in a buttery crust that’s surprisingly simple to make.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2-3 tablespoons ice water
• 2 ripe pears, thinly sliced
• 1 cup autumn olives, pitted
• 1/4 cup honey
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice

Instructions

1. Preheat your oven to 375°F. In a food processor, combine the flour, butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and sides. Chill for 15 minutes.
3. In a bowl, toss the pear slices and autumn olives with honey, cinnamon, and lemon juice until evenly coated.
4. Arrange the pear and olive mixture over the chilled crust in a decorative pattern. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly.
5. Let the tart cool for at least 10 minutes before serving. The contrast of the sweet pears with the tart autumn olives creates a uniquely balanced dessert that’s as beautiful as it is tasty.

Tip: For an extra glossy finish, brush the tart with a little warmed honey right after baking.

Autumn Olive Jelly

Capture the essence of autumn with this uniquely sweet and tart Autumn Olive Jelly, a perfect way to preserve the season’s bounty.

Ingredients

• 4 cups autumn olive berries
• 4 cups water
• 1 package (1.75 oz) powdered pectin
• 5 cups granulated sugar
• 1 tablespoon lemon juice

Instructions

1. In a large pot, combine the autumn olive berries and water. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes, crushing the berries to release their juice.
2. Strain the mixture through a jelly bag or fine mesh sieve, collecting the juice in a bowl. You should have about 4 cups of juice.
3. Return the juice to the pot and stir in the powdered pectin. Bring to a full rolling boil that cannot be stirred down.
4. Add the 5 cups of sugar and 1 tablespoon of lemon juice, stirring until the sugar is completely dissolved. Return to a full boil for 1 minute, then remove from heat.
5. Skim off any foam, then ladle the jelly into sterilized jars, leaving 1/4-inch headspace. Process in a water bath canner for 10 minutes to seal.

The vibrant pink hue and balanced flavor of this jelly make it a standout on your morning toast or as a glaze for roasted meats.

Tip: For a clearer jelly, avoid squeezing the jelly bag when straining the juice.

Autumn Olive Tea

Embrace the cozy vibes of autumn with this uniquely fragrant Autumn Olive Tea, a soothing blend that captures the essence of the season in a cup.

Ingredients

• 1 cup fresh autumn olives
• 4 cups water
• 2 tbsp honey
• 1 cinnamon stick
• 1 tsp vanilla extract

Instructions

1. Rinse the autumn olives under cold water and gently crush them to release their juices.
2. In a medium saucepan, combine the crushed autumn olives, 4 cups water, and 1 cinnamon stick. Bring to a boil over medium-high heat.
3. Reduce heat to low and simmer for 15 minutes, allowing the flavors to meld together.
4. Remove from heat and stir in 2 tbsp honey and 1 tsp vanilla extract until the honey is fully dissolved.
5. Strain the tea through a fine mesh sieve into cups, discarding the solids.

The subtle tartness of autumn olives paired with the warmth of cinnamon and vanilla creates a tea that’s as comforting as it is unique, perfect for sipping on a crisp afternoon.

Tip: For an extra cozy touch, serve this tea with a thin slice of orange or a sprinkle of nutmeg on top.

Conclusion

We hope this roundup of 20 delicious autumn olive recipes inspires your seasonal cooking adventures! Each dish offers a unique way to enjoy the flavors of fall. Don’t forget to try your favorites, share your thoughts in the comments, and spread the autumnal joy by pinning this article on Pinterest. Happy cooking!