Michael and Jaspenelle

Autumn Jam

A few people have been asking me for this recipe lately. It is from The Complete Book of Year-Round Small-Batch Preserving. I really recommend the recipe book, I think it is lovely for anyone who loves homemade preserves but doesn’t want 100 jars.

Ingredients:

• 5 plums (pitted and sliced)
• 2 medium apples (peeled and cored)
• 2 medium pears (peeled and cored)
• 1 cup water
• 2 tsp lemon rind (grated)
• 2 tbsp lemon juice
• 3 cups granulated sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger

Instructions:

1. Combine plums, apples, pears, water, lemon rind and juice in a non-reactive saucepan (I use an enamel camping one.) Bring mixture to a boil over high heat. Cover and reduce heat - cook for 10 minutes until the fruit softens.
2. Add sugar and return to boil - stirring constantly until the sugar dissolves (this burns really easily make sure you use a wood or even better - metal - spatula to scrap the bottom of the pan.)
3. Boil rapidly and uncovered (still stirring but not to vigorously) until the mixture gels. It takes about 30 minutes.
4. Pour mixture into canning jars with 1/2″ of head space, screw on lids and water bath for 5 minutes (10 for me since I am up on the South Hill…) Let cool for 24 hours.

This recipe makes 4 cups.