If you are feeling a little experimental and you want to stretch your cooking skills, I recommend you try out jams and jellies. They may be a lot of work up front, but the end results give you a long-lasting treat that will brighten up your fall and winter days. This is a recipe I enjoy making in the fall and I usually give out a bunch of cans to my friends and family around Thanksgiving. I hope you enjoy it!
Pair-Apple-Plum Jam Recipe
- 2lb Bramley apples, peeled, cored and roughly chopped
- 2lb pears, peeled, cored and roughly chopped
- plums, halved and pitted
- 2in piece fresh ginger
- 4½lb granulated sugar
- zest and juice of 1 lemon
- Place all the fruit in a large pan with just enough water to cover the base. Smash the ginger and tie it in muslin and add to the fruits. Bring to a steady boil, then reduce the heat and simmer for 45 minutes.
- Remove from the heat and stir in the sugar until dissolved. Add the lemon zest and juice. Bring to a boil and cook for 15 minutes. Next, test to see if it's reached a setting point. To do so, turn down the heat and put 1 tsp of jam on a cold saucer in the fridge for 5 minutes. If it wrinkles and turns jelly-like, it's set. If not, turn the heat back up for a while and repeat the process.
- When it's ready, remove the ginger and any scum that may have collected on the top. Pour into cooled, sterilized jars, filling right to the top, then seal with waxed paper circles (wax-side down) and cellophane jam cover
These jams can be stored for 6-12 months. If you are unfamiliar with jar sterilization, please know that sterilizing jars is essential for food storage. If you do not sterilize the jars before using them, the jam will go bad quickly. You can easily sterilize your jars in boiling water, your oven, the dishwasher, or your microwave. Do your own research for the specific details, but I promise you, this extra step is well worth your time!