I've wanted to make autumn olive jelly from the ample supply on my property, but they are so astringent I've not picked them in quantity. I once made jam with some terribly astringent (though perfectly ripe) wild plums which taught me that astringency isn't mitigated by sugar. Some autumn olives are perfectly sweet, but the ones along my driveway simply are not. Wondering if you have found similar variability in Elaeagnus umbellata?
These were quite sweet, and only a little tannic. Have you waited until they're fully ripe? Sugar doesn't tame astringency, but protein does—it gives those tannins something to bind with. So I'd think of your jelly as a component in a meat sauce, maybe, or maybe use them in conjunction with cranberries, say, to make a very bird-friendly chutney.
I've wanted to make autumn olive jelly from the ample supply on my property, but they are so astringent I've not picked them in quantity. I once made jam with some terribly astringent (though perfectly ripe) wild plums which taught me that astringency isn't mitigated by sugar. Some autumn olives are perfectly sweet, but the ones along my driveway simply are not. Wondering if you have found similar variability in Elaeagnus umbellata?
These were quite sweet, and only a little tannic. Have you waited until they're fully ripe? Sugar doesn't tame astringency, but protein does—it gives those tannins something to bind with. So I'd think of your jelly as a component in a meat sauce, maybe, or maybe use them in conjunction with cranberries, say, to make a very bird-friendly chutney.