How To Make Black Olive Jam

Homemade Jam Recipes

Ingredients: Black Olive Jam Recipe

Photo of Black Olives1 lb / 500 grams of drained black olives (plain and pitted)
3/4 lb / 350 grams of white granulated sugar
10 fl oz / 300 ml of tap water
1 large lemon
1 large cooking apple

Method - What To Do

Making this recipe is relatively straightforward and this savoury jam / chutney is perfect to serve with strong Cheddar cheese, or perhaps a slice or two of salami.

Add the drained black olives to a pan and cover with some boiling water. Boil the olives for just a minute and then drain. Boil again once more in this way, with fresh water, and then drain and rinse. This will help to leach out some of the salt, so that the finished jam isn't overly salty.

Place the boiled / rinsed black olives to one side and then rinse out the saucepan. Zest and juice the lemon into the pan and boil with the 300 ml of water for ten minutes. Strain this lemon water through a sieve and return the strained liquid to the pan.

Peel, core and chop the cooking apple into cubes, placing the chopped apple into the saucepan and its lemon water. Tip in the white sugar and the blanched black olives, and slowly bring the pan back to boiling point, stirring during this period so that the sugar quickly dissolves before the olives and apple pieces begin to boil. Simmer the apple for around 15 minutes, or until it has become soft and is beginning to pulp.

Place all of the olive jam into a food processor and blend until you achieve a smooth paste - or a little less if you prefer a chunky chutney mixture. If it appears too runny, you can simmer for a little longer, whereas if it is too thick, pour in a small quantity of boiled water.

While the olive jam is still hot, spoon it straight into sterile glass jars and quickly top with wax paper and the lids. This jam will last at least a month, possibly longer when stored in a fridge.

Black Olive Savoury Jam / Chutney Recipe - More Chutney Recipes.