fall, prudent living

Vermont Foliage

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!

fruit, jam


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.

fruit, jam


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.

jam, prudent pantry

Combine crabapple pulp and plums.

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

Makes about 6 cups.


Plum and Crabapple Jam

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