On Saturday I was so excited to find crabapples at our local Farmer’s Market. I couldn’t resist making some jam. When we were living in Vermont I always would make a batch of Crabapple and Plum Jam. This year I decided to try a slight variation, Crabapple and Pluerry Jam. A Pluerry is a cross between a cherry and a plum, the taste of a pluerry is very much like a plum.  

I decided it would be a perfect combination and would cook up a batch of crabapple and pluerry jam.

Usually crabapples are used in jellies rather than jam. When combined with plums or pluerries they impart a sweet-tart flavor and the color is absolutely gorgeous. A perfect fall jam. Don’t overcook this jam as both pluerries and crabapples are naturally high in pectin and this jam thickens considerably after it is cooked.

Crabapple and Pluerry Jam

Ingredients:

3 cups of quartered unpeeled crabapples
1 ½ cups water
1 cinnamon stick about 4 inches long
4 cups of sliced pluerries5 cups of sugar
¼ cup dry red or white wine or grape juice.

Directions:

Place crabapples, water and cinnamon stick in a very large stainless steel or enamel saucepan. Bring to a boil over high heat, cover, reduce heat and boil gently for 10 minutes or until fruit is soft. Remove from heat and discard cinnamon stick. Press crabapples though a sieve; discard solids.

Return crabapple pulp to saucepan. Add pluerries, sugar and wine. Bring to a full boil and boil rapidly, uncovered, until mixture will form a gel, about 20 minutes, stirring frequently. Remove from heat.

Ladle into sterilized jars and process in a water bath canner for 10 minutes.

 

This jam makes a wonderful gift over the holidays as well, if you can bare to give any away!

Makes about 6 cups.

One comment on “Crabapple and Pluerry Jam

Miz Helen on September 18, 2019 1:54 pm

Congratulations, your post is featured on Full Plate Thursday,450! Thanks so much for sharinig your talent with us and have a wonderful week.
Miz Helen

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