|autumn olive juice right after processing (photo by jhy)|
3/8 c. sugar, or 1/8 c sugar and 1/4 c sugar substitute for each quart
quart canning jars
jar lifter, potholders, etc
This method of making juice does not result in a beverage you can drink immediately, but it's incredibly easy. You have to wait a few months to drink the juice. When I discovered that autumn olive berries were edible, I had to try this, and the results are very much like a fruit punch.
I've used this method of making juice with several different kinds of fruit, but this post will focus on autumn olive. It is very easy, and doesn't require much work.
Wash and sterilize as many quart jars as you think you will need. You can cover with a clean towel and let them rest until you have the fruit ready.
You'll need one cup of clean autumn olive berries for each quart. Try to remove the small gray stems, but it won't matter if you miss a few. Most of them probably came off when you stripped the berries from the trees. See Harvesting Autumn Olive
|autumn olive berries and sweetener, before adding boiling water (photo by jhy)|
Fill jars with boiling water, leaving 1/2 inch headspace. Clean rim, put on lids and rings. Process 10 minutes in boiling water bath. See basic instructions for hot water bath canning. canning.
|a glass of autumn olive juice with the berries crushed slightly to release some color (photo by jhy)|
When you are ready to open the jars, the juice will still be almost clear. I found that crushing the fruit just a bit, to release some of the red coloring, makes a more attractive juice, although the taste is the same.
Strain and remove the remaining fruit. The juice is then ready to drink.