Getting ready to leave the west coast and head back to our home state of Vermont. Couldn’t resist sharing this wonderful crabapple and plum jam recipe with you. Fall in Vermont means beautiful foliage and crabapples! I can never resist making a batch of this wonderful crabapple and plum jam.
Plum and Crabapple Jam
Ingredients:
3 cups of quartered unpeeled crabapples
1 ½ cups water
1 cinnamon stick about 4 inches long
4 cups of sliced blue or purple plums
5 cups of sugar
¼ cup dry red or white wine or grape juice.
Directions:
Place crabapples, water and cinnamon stick in a very large stainless steel or enamel saucepan. Bring to a boil over high heat, cover, reduce heat and boil gently for 10 minutes or until fruit is soft. Remove from heat and discard cinnamon stick. Press crabapples though a sieve; discard solids.
Return crabapple pulp to saucepan. Add plums, sugar and wine. Bring to a full boil and boil rapidly, uncovered, until mixture will form a gel, about 20 minutes, stirring frequently. Remove from heat.
Ladle into sterilized jars and process in a water bath canner for 10 minutes.
This jam makes a wonderful gift over the holidays as well, if you can bare to give any away!
Makes about 6 cups.
Nancy on the Home Front 