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!
- 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
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.
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