| We also had problems obtaining anything other than actual purchasing of the jam. We looked at our Ball canning recipe book 1999 for help. There we found a Berry Jam pg 32, to that we added lemon juice just to add a little canning acidity. We experimented with different amounts of sugar to taste. Our final recipe is as follows: Made 14 - 1/2 pints 9 cups pulp with juice - without pits
14 cups sugar
1/4 cup lemon juice
Sterile 1/2 pint jars
Sterile laddle, funnel, tongs, lid lifter Bring slowly to boil (see pg 32 Blue Book Ball Berry Jam instructions), stirring until sugar dissolves. Cook rapidly to gelling point . As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.
We cooked mixture 50 mins before canning at as rapid a boil as possible, stirring constantly. We took foam off as necessary during boiling Actually spreads nicely and is not solid in jars, has good spreading without chunks. We also discovered a good way to get the pits out. After washing and taking the stems off, we put two layers of berries into a microwaveable dish, we cooked them for four minutes on high. Then we put the berries through a food mill(potato ricer)to remove the pits. This process made it so much easier to get the pits out and retain as much juice and pulp as possible. Autum Olive Berry aka; Autumn Berry, aka; Aki-gumi (aukee - goomee) Autumn Olive bushes originally came from Japan in 1830 per Internet Web site | 
