Apple Plum Jam without Pectin
This jam is a great way to preserve the Fall fruit! Keeps for years if properly canned.
Equipment
Ingredients
- 1200 grams (2.6 lbs) apples after chopping
- 1000 grams (2.2 lbs) plums after pitting
- 1 lemon
- 500 grams (2.5 cups) sugar add more for better thickening and preservation if prefer
- 200 ml (¾ cup) water omit if you want a thicker jam
Instructions
- Wash your jars and lids in soapy water and place the jars into an oven at 150C/300F for at least 20 minutes. Boil the lids in water for 10-20 minutes. I tried placing the lids into the oven along with the jars but some of the lids burnt as they had material in them that was not highly heatproof. From then on I started sterilizing the lids separately in a small saucepan with boiling water.
- Get rid of the stones inside the plums and core the apples. You don’t need to peel either of them.
- Place the plums, apples, water, and sugar into the pan and heat until the sugar is dissolved. The fruit will start letting out the juice and eventually will start simmering. Add the lemon juice and any spices of your choice (I really like this jam with cinnamon, cloves, some nutmeg, and ginger) and let simmer for at least 20 minutes. While the jam is boiling use a potato masher to break up the fruit.
- You don’t need to cover the pot with a lid! After the jam is done boiling use a stick blender to break up the rest of the chunks along with the skins. You can also utilize a countertop blender, just make sure to blend in batches. Also, close the hole on the top to prevent the jam from going onto your kitchen walls!
- Scoop the jam into warm sterilized jars, screw the lids on tightly, and place the jams into a large pot with water (make sure the water covers the jars completely). Bring to a rolling boil and process the cans for 15-20 minutes. This processing is called a water bath and is used to prevent dangerous bacteria from growing on the inside of the jars.
Notes
- Make sure the jars are still hot when you scoop the jam into them as combining hot jam with cold jars can cause the glass to crack.
- Keep the jars in the hot water after the water bath for about 5 minutes. Turn off the heat and take off the lid while letting the jars sit. This will prevent the temperature shock as you take the jars out.
- Use water bath processing for extra protection. It is true that people canned jam without any water bath for generations but there is a risk of deadly bacteria growth if you don’t process your jars in that way.
- Make sure to cut out any parts of the fruit that are starting to brown or rot.
- Use a blender to break up the skins before scooping the jam into the jars.
- Keep the jars in a cool and dark place to prevent spoiling!
Nutrition
Serving: 2tablespoonCalories: 179kcalCarbohydrates: 47.5gProtein: 0.6gFat: 0.4gSodium: 2mgPotassium: 199mgFiber: 3.7gSugar: 42.5gCalcium: 1mgIron: 1mg
Tried this recipe?Let us know how it was!