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
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.
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.