During my teaching years I had pretty much given up making jams and jellies except for an occasional batch of freezer strawberry jam which was an imperative as far as my family was concerned. Remind me to tell you the tale of woe about this year’s batch. It’s not pretty.
Anyway, just as I have returned to more baking, I have also returned to jelly and jam making. I had forgotten just how much I enjoy both o f those. I suppose it’s somewhat like painting a masterpiece or writing the next New York Times best seller.
Well, not exactly. But it is satisfying, and at least I get to eat my creations. I also get to share them which is an absolute must. My family and friends are always willing to share the goodies I send, and it sure helps me by keeping temptation out of my path.
Apples, pears and plums are all in season during the fall which makes them perfect partners for this jam. It does not require any added pectin since both apples and plums are high in the acid needed to combine with pectin for a firm gel. This makes a nice firm jam which still spreads nicely on English muffins or toast.
Autumn Fruit Jam
2013-11-04 21:05:29
Yields 4
Ingredients
- 5 plums, unpeeled, thinly sliced
- 2 apples, peeled, cored and chopped (I use 1 Granny Smith and 1 Honeycrisp or similar)
- 2 pears, peeled, cored and chopped
- 1 cup apple cider or apple juice
- Fine zest of 1 large lemon
- 2 teaspoons fresh lemon juice
- 3 cups granulated sugar
- 1 cinnamon stick
- 1-inch slice of fresh ginger, cut in half
Instructions
- Combine plums, apples, pears, apple cider, lemon rind and lemon juice in a large stainless steel saucepan. Bring to a boil over high heat, stirring periodically.
- Once the fruit comes to a boil, reduce the heat and cover. Cook until the fruit softens but retains its shape.
- Add the sugar and stir until dissolved, add in the cinnamon stick and the pieces of fresh ginger. Boil rapidly, uncovered, and stirring frequently until the mixture reaches the gel stage. This occurs when the forms sheets and becomes very thick when dropped from a spoon. Remove the cinnamon stick and two pieces of ginger.
Adapted from Small Batch Preserving, 2001 by Topp and Howard
Adapted from Small Batch Preserving, 2001 by Topp and Howard
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Ladle the jam into sterilized jars, seal and process in a boiling water bath for 5 minutes. Remove to a soft towel to cool completely.
Check for a good seal (the lid will be depressed and snug) before storing in a dark cabinet away from heat. If the seal is broken, refrigerate the jam.
The Strawberry Freezer Jam Debacle
So what happened to this summer’s batch of strawberry freeezer jam? Excuse me while I go get the tissues to catch my tears as I tell you.
Back in early June I had some of the best ever strawberries freshly picked from a farm in Cabot. I took them with me to the lake so I could make the jam over the weekend which is exactly what I did. I put eight pints of the jam in our freezer there.
Some time along about August the storms came. Yep. For some reason, the power to the freezer kicked off — naturally when we weren’t there and wouldn’t return for two weeks.
I didn’t mind so much losing the shrimp. I really didn’t cry over the chicken or beef. But I sure as heck said something ugly when I found that jam in a liquid state. You just can’t replace those fresh Arkansas strawberries.
Oh, and I might have shed some tears — and I certainly held my nose — when I was cleaning that sucker out.
Processing Preparations
You may have witnessed your mom or grandmother sealing jams and jellies with paraffin. That is no longer recommended due to the high risk of spoilage. Besides, it’s a royal pain! Water bath canners are inexpensive and last forever. Mine is probably 35 years old at least.
Before starting your jelly:
1. Wash and sterilize the jars you intend to use for the jam or jelly. I wash mine in the dishwasher and then stick them in a 300 degree oven where I leave them until I am ready for filling. Handle with care when removing and place on a thick towel while filling with the hot jelly.
2. Fill the canner with water and begin heating it so that it is ready to start the canning after the jars are sealed. Be sure to leave enough room for the water that is displaced when the jars are added. You don’t want to overfill the container.
3. Heat a saucepan of water (or a large glass container of water in the microwave) so that it is hot but not boiling. During the last 5-6 minutes before filling the jelly jars, place the lids and the rings in this hot water so that they will be ready for sealing.
4. When the jam or jelly is ready, fill each jar leaving 1/2 inch of headspace, wipe the rims with a damp cloth, place on the lid and adjust the ring. Do not twist the ring too tightly at this point or the seal could be damaged.
5. Place the filled jars in the canner rack and lower into the canner. Bring the water back to a boil and process for the required time.
6. Remove the jars and drain on a thick towel or wire rack. Allow to cool completely. You may hear the lids pop which indicates they are sealed. Check for a good seal before storing the jars in your pantry. The rings can be tightened slightly or removed completely.
Adapted from Small Batch Preserving, 2001 by Topp and Howard
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