Sarah, you and Kevin I swear are the best teachers on TH-cam. You both are thorough and very patient and teach like you are speaking to a novice of whatever your topic of the day is. I’m 56 years old and I’m still learning and hope to learn for another 50 years. I appreciate you tremendously 🦋💜😀
I take the remaining mash (when I make berry jelly) and put it in a jar of filtered water and let it sit. The mash from the berries will flavor the water, strain again, then put the mash in compost. Very refreshing.
Great video! Here’s a tip I found useful: next time, use your ladle to press the cooked fruit through the sieve, using the back of the ladle pressing in circular motion around and around. You will be surprised how efficiently it works. More fruit in your jam and less going in the compost bin!
I was gifted two Autumn Olive plants recently. Started researching and pleasantly discovered its amazing qualities. I plan to grow at least one in a big pot to mitigate its invasiveness. Your jam video gives me faith that growing and harvesting these berries will be a blessing. Thank you!
I had never heard of these, and they look tasty, so had to look it up. Here's some excerpts: Autumn Olive (Elaeagnus umbellata) is an invasive shrub in central and eastern United States. It was introduced in the 1930s and promoted in the 1950s as a great food for wildlife. It is a great food for wildlife, and people, but it produces so much fruit that birds carry the seeds all over the central and eastern part of the country, and it grows so dense and in so many soil types that is shades out native species. Edibility and Culinary Use The only part of the plant known to be edible is the red berries. They sometimes grow extremely abundantly. The ripe berries are very tart and sweet. Although I eat them raw, many people would find them too tart. They are best used for recipes like pie. They make very good preserves like fruit leather and jam. The fruit leather and jam in my opinion is top quality and taste, just as good if not better then common flavors like grape and strawberry. Health Benefits Autumn Olive is loaded with vitamins and minerals including sugars, proteins, Vitamins A, C, and E, flavanoids, and others. Autumn Olive has a high fatty acid content which is not common in fruits. Like many other wild edibles it also is being studied as a treatment to halt or reverse the progress of cancer.
Also here, in florida, they make great cover for small animals. I let mine grow wild up into the trees and it's the best wind cover for my property. As in hurricanes. And I can't see my neighbors. 😉
I am the same. AFter a busy summer i use to just love jumping on the quad and head into the wood and pick rose hips. It was so peaceful and something i looked forward to each Oct. Sometimes i would share a long stretch of wild rose bushes with the odd black bear.
I saw the video on Autumn Olives. I remembered driving past several bushes that looked like the autumn olive. My hubby and I went back and checked and *yes hey we're autumn olives! We were so excited. In less than a half hour we picked 9 cups. We cleaned the berries, measured the pulp that we strained and decided on a jam recipe we'd try. I didn't use pectin, just equal amounts of pulp (5 cups) and sugar, juice and zest of (1) orange and pinch of salt. Cooked to jelly point and voila!! Set up beautifully. Delicious! Reminds me of quince jam. Thank you for this video! I'm like you, I love to forage!
That looks very tasty. I made firewood jelly for the first time this year. I also love foraging & firewood is a beautiful natural weed that grows profusely up here. May as well use it for jelly, tea & so many other uses!
I just learned yesterday if you put a wooden spoon handle through that little loop in the strainer it will prevent it from falling into pot. Thanks for this awesome video.
Just love your dimples! Thank you for sharing, I've never heard of autumn olives berries! When I was a kid we would always go out with our Mom and pick choke cherries, and wild plums and buffalo berries. She showed us how to make jellies with them and I always wish she were here now so I could show her how I remembered to make the jams and jellies she taught us to make when we were kids!
In California, I harvested lots of free oranges. In Nebraska and Missouri, you can't sneeze without noticing another Mulberry tree on public or wild land. I have harvested hundreds of gallons of Mulberries.
we foraged Missouri white puffballs today, and yesterday, so we have eaten them two days and the dehydrator has been going two days also,,,,,,,,have fun, hope you get to feeling better, you sound like you still have a cold,,,,,,god bless hon
If you add a teaspoon of baking soda, it neutralizes a little bit of the acidity of the fruit. You won't need as much sugar to make it sweet. If the flavor of the fruit is strong, you won't taste the soda. Very useful to keep the sugar down in pies and preserves.
Who knew?? I had never heard of autumn olives until I saw your video Sarah.. Thank you ..thank you..I just made some and it is delicious...I found that there is a large bush of these fruits near our barn..double checked with a couple of botanist frienss to be sure that they were indeed autumn berries and yes they are..so jam is in the canner right now...yum.. Happy foraging...
Thanks Sarah, you just reminded me of when I was young going driving with my Nan picking nectarines, peaches and quince that were growing beside the road. She'd make jams and I'd forgotten those wonderful days. 😢
Car Walker would you please talk more about using lemon seeds for their pectin? I hadn't,t heard of it before. We have a quince, yet many years a late frost kills off the fruit. So another source would be exciting!
Thank you for this video. I just recently seen this and after a little research learned that I have a field full of these, bush size right now. I picked enough berries to make 3 batches of jam. Your right, it's delicious.
OMG - I learned something new about two bushes that we planted in our garden 3 years ago called here in Switzerland: POINTILLA .... or Polka-dot-berry :-))) I vapour-juiced them and they lost all colour and taste. As a result, we were seriously contemplating to dig them out and give them away despite the beautiful berries they carry, but now I will try your way of preserving them and see if that will do the trick. THANKS for sharing!! And I agree with you on the special joy of foraging - in our parts the elderberries are a classic, but I also collected beautiful pears and a mass of walnuts last year that can feed several families for a whole year. There even exists an official webpage here in Europe, where you can mark the location of fruits, nuts and veggies that are "hanging around for free or are neglected by homeowners".
These look like out Texas agarita bush fruit but the leaves are sharp and hard to pick. So you have to put a sheet under bush and hit bush with tennis racket so berries drop on sheet below. Great Jelly
I have autumn olives all over my property me and my husband just found out. (We've only lived here like 3 years.) We knew of one but found out there's like 10 more so excited to harvest this year.
Omg! This is the exactly the same tree and berries I've been trying to identify. So it's autumn olive, amazing! I've got some growing behind the backyard.
Free food for your family is so great. Could you feed the pulp to the chickens? That soup must have been a wonder drug, of LOVE. Love your channel. Keep it up.
Here in Indiana , they spray the weeds on the sides of the roads, so we can't pick anything , we used to get alot of things there, poke , razzberrys, blackberrys, ect. we canned them, even the farmers are spraying too, it's great that you can do this, thank you for sharing this, it brings back so many great memories for me, love from Indiana.
Hi I’m from the uk and enjoyed watching your video. We don’t have autumn olives here. but we do have wild blackberry’s , sloes , rose hips and elderberries. Which for past fifty odd years I have foraged and use to make jars of hedgerow jelly. Our way of obtaining the juice is to hang the cooked fruit in a jelly bag to drip over night. No squeezing, to keep the jelly clear. But now seeing how many more jars you are getting I’m definitely going to try it your way. Thanks for sharing 👏
You can find them at replanted strip mines or where there has been old restoration work. They are no longer planted because of their ability to outgrow native species of shrubs. However, I've found that they have a red raspberry taste and texture when turned into jam. Yum!!
I have been watching autumn olives for a couple of months trying to identify the pretty silver leaved tree/shrub. Once the berries ripened I finally found out what it was! My daughter and I foraged a bunch and were so thrilled. I agree...foraging is just magical! Thanks for sharing how you use them. I've been trying to figure out how to preserve them. You made it look easy!
Elaeagnus umbellata is known as Japanese silverberry, umbellata oleaster, autumn olive, autumn elaeagnus, or spreading oleaster. The species is indigenous to eastern Asia and ranges from the Himalayas eastwards to Japan .
I always use quite a bit of fresh lemon juice in all jams and jellies, keeps the flavor from getting as lost in the sugar...….plus I think it helps to retain the color better.....
Next time try adding sugar to taste, with no pectin. These berries are really high in pectin naturally, and I was able to accidentally make jam (trying to make a sauce for waffles) without any pectin at all.
Hi Sarah, that jam is so beautiful. Here in Iowa we have asparagus that grows wild in the ditches. We are always on the look out for that in early spring. It is so yummy. Glad to see you are better. GB!
As kids up north we used to eat them. Sour as all get out. But for kids that was a good thing. Here in Florida we have a similar tree, Silver thorn. I've eaten a couple off the tree, not bad, but I bet the bitter, sourness has some good beneficial health perks.
Thank you Sarah, we live in Missouri also...and I didn't know about the Autumn Olives...I'll have to look it up. Have gathered wild raspberries for jam before...and dew berries. We have black raspberries and blackberries...and I'm using wild persimmons for jam and bread...make awesome muffins. Love your videos...keep up the great fun!
The jelly is easier if you just boil them and let them pop. After they pop you turn off the burner and let it cool . Skim the olives into a sieve and let them drain in the refrigerator till done dripping. After that you can make it into jelly as normal.
Sarah, you and Kevin I swear are the best teachers on TH-cam. You both are thorough and very patient and teach like you are speaking to a novice of whatever your topic of the day is. I’m 56 years old and I’m still learning and hope to learn for another 50 years. I appreciate you tremendously 🦋💜😀
I take the remaining mash (when I make berry jelly) and put it in a jar of filtered water and let it sit. The mash from the berries will flavor the water, strain again, then put the mash in compost. Very refreshing.
Great video! Here’s a tip I found useful: next time, use your ladle to press the cooked fruit through the sieve, using the back of the ladle pressing in circular motion around and around. You will be surprised how efficiently it works. More fruit in your jam and less going in the compost bin!
I was gifted two Autumn Olive plants recently. Started researching and pleasantly discovered its amazing qualities. I plan to grow at least one in a big pot to mitigate its invasiveness. Your jam video gives me faith that growing and harvesting these berries will be a blessing. Thank you!
Building a house and the property has 5-6 big Autumn Olive shrubs. Tons of berries the last two years. Very glad for the recipe! 😊
Foraging is a way of enjoying God's provision for us.
Oh Sarah..... your dimples are so adorable!
All natural living a very healthy way to go
All my life I have seen this bush, but never knew the name. Thanks for sharing
I had never heard of these, and they look tasty, so had to look it up. Here's some excerpts:
Autumn Olive (Elaeagnus umbellata) is an invasive shrub in central and eastern United States. It was introduced in the 1930s and promoted in the 1950s as a great food for wildlife. It is a great food for wildlife, and people, but it produces so much fruit that birds carry the seeds all over the central and eastern part of the country, and it grows so dense and in so many soil types that is shades out native species.
Edibility and Culinary Use
The only part of the plant known to be edible is the red berries. They sometimes grow extremely abundantly. The ripe berries are very tart and sweet. Although I eat them raw, many people would find them too tart. They are best used for recipes like pie. They make very good preserves like fruit leather and jam. The fruit leather and jam in my opinion is top quality and taste, just as good if not better then common flavors like grape and strawberry.
Health Benefits
Autumn Olive is loaded with vitamins and minerals including sugars, proteins, Vitamins A, C, and E, flavanoids, and others. Autumn Olive has a high fatty acid content which is not common in fruits. Like many other wild edibles it also is being studied as a treatment to halt or reverse the progress of cancer.
Thanks for the info!!
Wow ok I love this info
Wow I believe this, thanks for the info. My tongue just had a party in my mouth.
Also here, in florida, they make great cover for small animals. I let mine grow wild up into the trees and it's the best wind cover for my property. As in hurricanes. And I can't see my neighbors. 😉
Excellent. Thank You. 👍
I am the same. AFter a busy summer i use to just love jumping on the quad and head into the wood and pick rose hips. It was so peaceful and something i looked forward to each Oct. Sometimes i would share a long stretch of wild rose bushes with the odd black bear.
Awesome! Since they are free, you could make lots of jam and sell them and give as gifts.
I saw the video on Autumn Olives. I remembered driving past several bushes that looked like the autumn olive. My hubby and I went back and checked and *yes hey we're autumn olives! We were so excited. In less than a half hour we picked 9 cups. We cleaned the berries, measured the pulp that we strained and decided on a jam recipe we'd try. I didn't use pectin, just equal amounts of pulp (5 cups) and sugar, juice and zest of (1) orange and pinch of salt. Cooked to jelly point and voila!! Set up beautifully. Delicious! Reminds me of quince jam. Thank you for this video! I'm like you, I love to forage!
That looks very tasty. I made firewood jelly for the first time this year. I also love foraging & firewood is a beautiful natural weed that grows profusely up here. May as well use it for jelly, tea & so many other uses!
You should put this on your foraging playlist!
You guys are awesome! You work so hard.
God Bless!
Very beautiful berries cranberry color jam looks beautiful
I'm often looking for roadside food, everywhere I go. Nuts, blackberries, fruits, lemons, oranges, etc. Yummy
I just learned yesterday if you put a wooden spoon handle through that little loop in the strainer it will prevent it from falling into pot. Thanks for this awesome video.
How fun. :) I make prickly pear and pomegranate jelly. :)
Proud of you guys true Americans God bless you.
You make this look so easy.....
Just love your dimples! Thank you for sharing, I've never heard of autumn olives berries! When I was a kid we would always go out with our Mom and pick choke cherries, and wild plums and buffalo berries. She showed us how to make jellies with them and I always wish she were here now so I could show her how I remembered to make the jams and jellies she taught us to make when we were kids!
Thanks. For videos. Enjoy them very much. God bless. Brenda in La.
We have an autumn Olive in our yard! We love them!
WOW!!!!! Thats one heck of a harvest.
We just discovered these this year! We have 3 trees!
In California, I harvested lots of free oranges. In Nebraska and Missouri, you can't sneeze without noticing another Mulberry tree on public or wild land. I have harvested hundreds of gallons of Mulberries.
I have never heard of these and have lived in Missouri all my life cool
I stick a spoon upside down in that tab on the sive so it doesn't slide into the pot. It helps when your hands are busy pouring the jam into the sive.
we foraged Missouri white puffballs today, and yesterday, so we have eaten them two days and the dehydrator has been going two days also,,,,,,,,have fun, hope you get to feeling better, you sound like you still have a cold,,,,,,god bless hon
Thank you! Did you find some giant puffballs? Those are amazing. I found a few a couple weeks ago but they were too old to eat/dehydrate.
All the good stuff is in the seeds
If you add a teaspoon of baking soda, it neutralizes a little bit of the acidity of the fruit. You won't need as much sugar to make it sweet. If the flavor of the fruit is strong, you won't taste the soda. Very useful to keep the sugar down in pies and preserves.
Who knew??
I had never heard of autumn olives until I saw your video Sarah..
Thank you ..thank you..I just made some and it is delicious...I found that there is a large bush of these fruits near our barn..double checked with a couple of botanist frienss to be sure that they were indeed autumn berries and yes they are..so jam is in the canner right now...yum..
Happy foraging...
Thanks Sarah, you just reminded me of when I was young going driving with my Nan picking nectarines, peaches and quince that were growing beside the road. She'd make jams and I'd forgotten those wonderful days. 😢
Do you have a quince in your orchard? Hi in pectin = won't have to purchase store-bought [sur-gel]
@@sissydewoody8717 I just use lemon seeds that have been soaked overnight.
Car Walker would you please talk more about using lemon seeds for their pectin? I hadn't,t heard of it before. We have a quince, yet many years a late frost kills off the fruit. So another source would be exciting!
Sarah, you are such a talented lady.
You have to have an amazing fridge
I love to forge too! I got so excited when I found some wild chives.
🐐🐷🐓🐔🍓 good day to you Kevin and Sarah !! thanks for sharing another awesome update on the homestead !! 🍓🐔🐓🐷🐐
Love your Revere ware. I remember my Mothers and have started collecting and using it. I got rid of all my nonstick pots and pans.
My brother knows tons about mushrooms and goes foraging often. He gathered so many morels one year, he sold some.
Thank you for this video. I just recently seen this and after a little research learned that I have a field full of these, bush size right now. I picked enough berries to make 3 batches of jam. Your right, it's delicious.
Beautiful color
I've just recently discovered these gems! Looking forward to harvesting and processing them in about two weeks.❤
OMG - I learned something new about two bushes that we planted in our garden 3 years ago called here in Switzerland: POINTILLA .... or Polka-dot-berry :-)))
I vapour-juiced them and they lost all colour and taste. As a result, we were seriously contemplating to dig them out and give them away despite the beautiful berries they carry, but now I will try your way of preserving them and see if that will do the trick.
THANKS for sharing!!
And I agree with you on the special joy of foraging - in our parts the elderberries are a classic, but I also collected beautiful pears and a mass of walnuts last year that can feed several families for a whole year.
There even exists an official webpage here in Europe, where you can mark the location of fruits, nuts and veggies that are "hanging around for free or are neglected by homeowners".
These look like out Texas agarita bush fruit but the leaves are sharp and hard to pick. So you have to put a sheet under bush and hit bush with tennis racket so berries drop on sheet below. Great Jelly
Awesome, God bless
I’ve seen these but wasn’t aware that they were eatable. Thank you for sharing this. It looks delicious. Blessings...
We were so blessed to have several on the back acres of our land ,along with persimmons! We are so blessed!
I have autumn olives all over my property me and my husband just found out. (We've only lived here like 3 years.) We knew of one but found out there's like 10 more so excited to harvest this year.
Omg! This is the exactly the same tree and berries I've been trying to identify. So it's autumn olive, amazing! I've got some growing behind the backyard.
Glad that you mentioned that you first washed them. Thanku
Free food for your family is so great. Could you feed the pulp to the chickens? That soup must have been a wonder drug, of LOVE. Love your channel. Keep it up.
Here in Indiana , they spray the weeds on the sides of the roads, so we can't pick anything , we used to get alot of things there, poke , razzberrys, blackberrys, ect. we canned them, even the farmers are spraying too, it's great that you can do this, thank you for sharing this, it brings back so many great memories for me, love from Indiana.
Glad your better
LOVE YOUR HOMESTEAD FAMILY. I LOVE ALL YOUR SUGGESTIONS ON GARDENING. I LIVE IN BUCKEYE ARIZONA WAY WEST OF YOUR GILBERT HOME. GOD BLESS!!
So glad you r feeling better. God bless you. 💖💖💖 I love your videos.
I really enjoyed this! Thank you sooo much for sharing!
Thank you. Your videos are great. Appreciate your sharing.
Good job making use of wild fruit. Thanks for sharing your methods.
Hi I’m from the uk and enjoyed watching your video. We don’t have autumn olives here. but we do have wild blackberry’s , sloes , rose hips and elderberries. Which for past fifty odd years I have foraged and use to make jars of hedgerow jelly. Our way of obtaining the juice is to hang the cooked fruit in a jelly bag to drip over night. No squeezing, to keep the jelly clear. But now seeing how many more jars you are getting I’m definitely going to try it your way. Thanks for sharing 👏
This fruit is something new to me, but I would definitely try it. And yes, the color is gorgeous.
I love foraging 🙂
So glad you are feeling better! Thanks for the recipe! God bless
I love the different videos you guys come up with and the canning ideas are great.
love love love this video
That jam looks delicious. So great you can forage for edibles. You look so happy, Sarah!
You can find them at replanted strip mines or where there has been old restoration work. They are no longer planted because of their ability to outgrow native species of shrubs. However, I've found that they have a red raspberry taste and texture when turned into jam. Yum!!
We foraged for elderberries one year & it made for the best jam ever!
And has the greatest health benefits. So easy to grow. Break off a 3' piece and stick it in the ground.
Nancy Fahey thanks for the info on elderberry starts! Is it really a three foot stem?
Use your kitchenaid, with the attachment, a lot easier and chickens love the seeds and skins.
Nice family , god bless u guys
I have been watching autumn olives for a couple of months trying to identify the pretty silver leaved tree/shrub. Once the berries ripened I finally found out what it was! My daughter and I foraged a bunch and were so thrilled. I agree...foraging is just magical! Thanks for sharing how you use them. I've been trying to figure out how to preserve them. You made it look easy!
Lucky you!
I tried and made the oatmeal pancake. It was delicious! Thank you so much for the recipe. 😁
Looks like the Japanese Silverberry was used as an ornamental in someone's yard and it escaped.
They are amazing. Lots of people love them 7 times the lycopene of tomatoes.
Elaeagnus umbellata is known as Japanese silverberry, umbellata oleaster, autumn olive, autumn elaeagnus, or spreading oleaster. The species is indigenous to eastern Asia and ranges from the Himalayas eastwards to Japan .
Excellent idea, now I am in researching mode! Great to know you are feeling better.
I always use quite a bit of fresh lemon juice in all jams and jellies, keeps the flavor from getting as lost in the sugar...….plus I think it helps to retain the color better.....
Next time try adding sugar to taste, with no pectin. These berries are really high in pectin naturally, and I was able to accidentally make jam (trying to make a sauce for waffles) without any pectin at all.
Hi Sarah, that jam is so beautiful. Here in Iowa we have asparagus that grows wild in the ditches. We are always on the look out for that in early spring. It is so yummy. Glad to see you are better. GB!
I make crabapple jam and beet jam. I always put in some mild jalapenos in them.
As kids up north we used to eat them. Sour as all get out. But for kids that was a good thing. Here in Florida we have a similar tree, Silver thorn. I've eaten a couple off the tree, not bad, but I bet the bitter, sourness has some good beneficial health perks.
Thank you Sarah, we live in Missouri also...and I didn't know about the Autumn Olives...I'll have to look it up. Have gathered wild raspberries for jam before...and dew berries. We have black raspberries and blackberries...and I'm using wild persimmons for jam and bread...make awesome muffins. Love your videos...keep up the great fun!
Found me a load of wild grapes just yesterday by the river. Making jelly soon.
I'm hoping to find some too!
I love foraging for free stuff too! I haven't seen these before, but we've gotten elderberry and dill along the road many times. :) Great video!
Lived in country around woods all my 53 yrs never heard these.
Good morning 👍✌
Yummy yummy
I love the canning videos!
Thank you for your video, we actually brought home some branches and rooted them, they are growing in 5gal pots for now, but looking quite nice.
We have that same thing in NY where wild raspberries grow everywhere.
great video
I have not found choke berries this year but the persimmons are looking as though they will be plentiful. You may want to start watching for them.
Here in N. Illinois we call those berry's Bush Berry's, yummy jam.
Just did a drive around yesterday with a friend and got 2 five gallon buckets of wild plums. They yeiled 26 pints of Wild Plum Jelly
God I miss these! I have not found any here however when I lived in IL I had three trees at a park I harvested from!
A juicer would work sooooooooooo good and save soooo much time.
So cool! My goal in the next few years is to find out what we can forage in our area.
that's a beautiful jelly, love to find some of those. thanks
The jelly is easier if you just boil them and let them pop. After they pop you turn off the burner and let it cool . Skim the olives into a sieve and let them drain in the refrigerator till done dripping.
After that you can make it into jelly as normal.