Autumn Olive Fruit Rolls made from Berries found on West Beth Hiking Trail

Autumn Olive (Elaeagnus umbellata) is an invasive shrub in eastern United States. In the 1930's it was introduced and later promoted as an excellent food source for wildlife. It is becoming more popular as a people food, too, with foragers making everything from wine, jelly, and pies from the tart berries; of course, do not eat anything you cannot positively identify and deem safe. 

The front and backside of Autumn Olive berry leaves. The underside is much lighter.  And both the fruit and berry are covered with tiny silver dots.

AUTUMN OLIVE FRUIT LEATHER

4 cups autumn olive berries

3/4 cup water

1/2 tsp honey

Bring berries and water to simmer. Cook for about 7 minutes until berries have burst open. Mash them down in pot. Strain through food mill to remove seeds. Add honey to the puree mixture. 

Spread mixture on to lightly greased parchment paper on a cookie sheet. Dry in pre-heated oven at about 170 degrees or less for about 6-7 hours. You can check if it's dried by pulling up one side to see if center is no longer like pulp. 

Once cooled roll up and cut them into small pieces.

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