Autumn Jam

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 2lb/1 kg cooking apples
  • 2lb/1 kg ripe pears
  • 2lb/1 kg plums
  • 1 oz/25g root ginger
  • 5lb/2.5 kg sugar


Peel and core the apples and pears and put into a pan. Skin the plums, cut in half and remove the stones. Add to the other fruit in the pan. Bruise the ginger and tie it into a piece of muslin, suspending the bag in the pan. Simmer gently until the fruit is soft but not broken, adding a little water if necessary to prevent burning, although the fruit will yield plenty of juice. Stir in the sugar over low heat until dissolved. Boil hard to setting point. Remove the ginger. Pour into hot jars and cover.

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