How To Make Green Olive Jam

Homemade Jam Recipes

Ingredients: Green Olive Jam Recipe

Photo of Green Olives1 lb / 500 grams of drained, green olives (pitted)
3/4 lb / 350 grams of white granulated sugar
2 large lemons
8 fl oz / 250 ml of tap water

Method - What To Do

This must be one of the simplest recipes for a savoury type jam and this sweet green olive chutney can be eaten in so many different ways. Maybe spread some on a thick slice of granary toast, use it as a sandwich spread, eat it with cheese and biscuits, or serve it alongside smoked salmon as part of a light lunch. The addition of a garlic clove or two can only be a good idea!

Thoroughly rinse the olives and boil them in a small amount of water for a minute, draining them straight afterwards and repeating this process once or twice more. This will help to extract any excess salt content within the olives and help to produce a far less salty jam at the end.

Place the olives back into the saucepan, squeeze over the juices of two large lemons, and then mix in the sugar and the measured 250 ml of tap water. Slowly bring the jam to a simmer, stirring constantly until all of the sugar has dissolved. Simmer the olives for an hour, to soften the fruit and reduce the moisture content, therefore concentrating the flavours.

Transfer the olive jam mixture to a food processor and blend until you reach your desired consistency - either smooth, or slightly chunky. Spoon the jam straight into glass jars and store in a cool place for up to a month. When you open a jar, it should then be stored at the back of a fridge and eaten within a week or so.

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