Lemon and Olive Jam

I’m not a big jam maker but I do love a little something with cheese.  I came across lots of recipes for olive jam with sweet fruits but I decided to pair this one with lemons to keep that tangy taste.

Copyright_Urvashi Roe_portrait-2

Olive Jam is perfect with cheese

You’ll need

  • 175g black olives (unpitted)
  • 80g green olives (unpitted)
  • 150g sugar
  • 150ml water
  • 1 medium sized lemon
  • 1 small apple
  • 40ml honey

To make it

  1. Soak the olives in a bowl of cold water overnight to get rid of the salt and brine.
  2. Clean and rinse them and pour over some fresh water and bring them to the boil.
  3. gently simmer them for about 10 minutes then drain.
  4. Clean the saucepan and pour in the water and sugar and pop this onto a medium heat.
  5. Add strips of lemon zest and then thinly slice the lemon and add it in.
  6. Let this simmer for about 15 minutes until it has reduced in size.
  7. Pour into a bowl through a sieve and push as much of the lemon pulp out as you can.
  8. Pour the liquid back into the saucepan and add the drained olives and roughly chopped apple.
  9. Bring this to a simmer until the apple softens into a mush and then take it off the heat.
  10. Let it cool slightly and then blend in a food processor.
  11. Pour it into a sterlised jar and enjoy with cheese and crackers when you get late night munchies!

Other lemon recipes


6 responses to “Lemon and Olive Jam

  1. Pingback: Olives – Full of Fat and Flavour | The Botanical Baker

  2. Pingback: Fruity Breakfast Club Roundup | The Botanical Baker

  3. Might I suggest that the olives should be pitted?


  4. Andrew McDonald

    Sounds very tasty. what sort of pantry life does this have. I amm interested in making afew jars for family christmas presents… Thankyou Andrew


    • Hi I honestly don’t know as I’ve only made small batches which last a few weeks in the very small fridge. However as this is essentially lemon marmalade I see no reason why it won’t last months if you sterilise properly.


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