Apple and Plum Jam Recipe
What a great way to use up the abundance of apples! This recipe blends apple and plums beautifully. Make sure you make an extra batch because it will go quick!
Ingredients:
- 3 pounds (1 1/2 kg) or about 9 cups of cored, peeled and sliced cooking apples
- 3 pounds (1 1/2 kg) or about 6 cups sliced plums, stoned
- 2 1/2 cups (625ml) water
- 6 pounds (3 kg) sugar
- 1/2 cup (125ml) lemon juice
- 1 1/4 teaspoons cinnamon
Directions:
Peel and core the apples and cut into slices.
Tie the apple cores in a muslin bag.
Put the apple slices, cores and plums into a saucepan. Add water and cook over low heat until the fruit is reduced to pulp.
Mix in the sugar, lemon juice and cinnamon and stir until sugar dissolves.
Boil Rapidly until jam reaches setting point.
Testing for Setting
Here are a couple of ways to check for setting. Choose one that is convenient for you.
1: Place a couple of teaspoons of jam on a cold plate. Allow the jam to cool. Whe it is cold, touch it with your finger. If it wrinkles and skin has formed, it has reached a good set.
2: Dip a wooden spoon into the jam. Wait a few seconds, then tilt the spoon and let the jam drip off. If it forms a heavy clot as it drips from the spoon, the setting point has been reached.
3: Dip a sugar thermometer in hot water first then into the jam mixture taking care not to touch the bottom of the saucepan. If jam has reached 108 degrees celcius (220 f), it is at the setting point.
The Author:
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How do you put into jars for keeping?
Here is a general guide on how to put the jam into jars:
Sterilize the jars and lids by boiling them in a large pot of water for 10 minutes. Then, let them air dry on a clean towel.
Once the jam is cooked and ready, carefully ladle it into the jars, leaving about 1/4 inch of space at the top.
Wipe the rims of the jars with a clean, damp cloth to remove any jam or stickiness.
Place the lids on top of the jars and screw them on tightly.
Process the jars in a boiling water canner for the recommended time for your altitude and jar size. This will ensure that the jars are sealed properly.
Once the jars have been processed, remove them from the water and let them cool on a countertop. You should hear a popping sound as the jars seal – this is a good sign!
After the jars have cooled completely, check the seals by pressing on the lid. If it does not move or make a popping sound, the seal is good. If it pops up and down, the seal is not good and the jam should be refrigerated and used within a few weeks.
Store the jars in a cool, dark place for up to one year. Enjoy your homemade apple and plum jam.