Plum and Crabapple Jam

By Hklbrries

From the "Complete Book of Small Batch Preserving." Authors Ellie Topp and Margaret Howard write, "Crabapples are more commonly used in jellies than jams. Combined with plums they impart a sweet-tart flavor and a gorgeous color to this quite different jam. Do not overcook it. Since plums and crabapples are naturally high in pectin, this jam thickens considerably after it's cooked."

Ingredients

• 3 cups quartered crabapples
• 1 1/2 cups water
• 1 cinnamon stick, about 4 inches long
• 4 cups sliced blue or purple plums (about 8 large or 16 small plums)
• 5 cups granulated sugar
• 3/4 cup dry red or white wine or grape juice

Details

Servings 6

Preparation

Step 1

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 through 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 hot jars and process 10 minutes, adjusting for altitude.