Apple, Pear and Plum Jam

Apple, Pear and Plum Jam © kvalifood.com

Apple, pear and plum jam is a good way to use up surplus autumn fruit. Windfalls and fruit with bruises work well — just cut away the damaged parts thoroughly. Cinnamon and ginger can be cooked in with the fruit and removed afterwards, or left out entirely.

Ingredients

Makes 5-6 jars

  • 500 g peeled, cored apples
  • 500 g peeled, cored pears
  • 500 g stoned plums
  • finely grated zest and juice of 1 lemon
  • 600–800 ml sugar
  • 1 cinnamon stick
  • 1 piece whole ginger
  • 1 tsp preserving liquid

Directions

Preparation

Peel and core the apples and pears, and cut them into smaller pieces. Halve the stoned plums. Finely grate the lemon zest and squeeze the juice.

Cooking

Layer the fruit in a saucepan with the sugar, grated lemon zest, lemon juice, cinnamon stick and ginger. Cook over low heat for 30–40 minutes, with the lid off for the last 10 minutes, until the jam is smooth and thickened.

Finishing

Remove the pan from the heat and skim. Take out the cinnamon and ginger. Stir in the preserving liquid and pour the jam into clean, scalded jars. Seal immediately.

Notes

  • Windfalls work well — just cut away bruised and rotten spots thoroughly
  • Cinnamon and ginger can be left out for a milder jam
  • Adjust the amount of sugar to the sweetness and acidity of the fruit — start with 600 ml and taste as you go
  • A mix of apple varieties gives better flavour than a single variety
  • Store in a cool place; keeps for 6 months unopened