8:48:00 PM
A combination jam is always a bit scary because the outcome can be different given the sweetness of the fruit you are using. A good friend brought by what we originally thought were Santa Rosa Plums, but after going back to the farm we found they were pluots. Based on the original idea of having plums I put together the Autumn Jam from The Complete Book of Small Batch Preserving. The flavor is sweet from the now realized pluots, but has back flavors of the pears and apples. I used bartlett pears and granny smith apples, which I had in the house. It is a very simple recipe and will be one of the recipes to give as a holiday jar.

Autumn Fruit Jam

5 plums, sliced (not necessary to peel)
2 medium apples, peeled, cored and chopped
Autumn Fruit Jam
2 medium pears, peeled, cored and chopped
1 cup water
2 t. grated lemon rind
2 T. bottled lemon juice
3  cups sugar
1/2 t. ground cinnamon
1/2 t. ground ginger

Combine plums, apples, pears, water, lemon ring, and lemon juice in a large stainless steel or enamel saucepan. Bring to a boil over high heat, cover, reduce heat and cover for 10 minutes or until fruit is softened.

Add sugar to fruit and return to a boil, stirring constantly until sugar is dissolved. Boil rapidly, uncovered until mixture will form a gel, about 30 minutes, stirring occasionally. Stir in cinnamon and ginger.

Ladle into hot jars, remove air, add to come to 1/4" headspace, wipe rims, add hot lids and rings. Process for 10 minutes in a water bath at a full boil.  Makes 4 cups

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