

We made 2 batches of jam out of them. The second batch didn't really set (I think because I cut back on the sugar from 3.5 cups to 2 cups) but it makes a nice applesauce-consistency that still spreads well on toast, and would be good on pancakes, and even things like squash. I found the recipe for the jam here but I'm going to paste it below in case this woman kills her blog.
Recipe for Autumn Olive Jam
* Gather 8 cups of ripe autumn olive berries. (In New England the pick date is near Sept. 25)
* Add 1 cup of water to the 8 cups of berries and bring to a boil then simmer for 20 minutes. Run the mash through a sieve and you will have about 5 cups of pressed fruit.
* Measure out 3 ½ cups of sugar. Take ¼ cup of the measured sugar and mix it with the contents of a package of no-sugar-needed pectin. Mix it in with the pressed fruit and bring to a rolling boil. Add the remainder of the sugar to the boiling liquid and return to a rolling boil and let it boil for one minute.
* Then can according to canning directions and cool.
I ended up with a little more than six 8 oz. jars of well set jam. Nice and tart, beautiful ruby red color.