This week the giveaway is a brand new WonderMill Grain Mill! I am currently taking part in the Grain Mill Challenge and WonderMill was kind enough to send me a grain mill. Since I already own one I decided to give it away to one of my readers. Click here to enter!
Fall in Vermont means beautiful foliage and crabapples!
Before making this delicious jam I had never cooked with crabapples before. Usually they are used in jellies rather than jam. When combined with plums they impart a sweet-tart flavor and the color is absolutely gorgeous. A perfect fall jam. Don’t overcook it as both plums and crabapples are naturally high in pectin and this jam thickens considerably after it is cooked.
Plum and Crabapple Jam
3 cups of quartered unpeeled crabapples
1 ½ cups water
1 cinnamon stick about 4 inches long
4 cups of sliced blue or purple plums
5 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 plums, 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.
Makes about 6 cups.
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