Apple, Pear and Plum Jam

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • lb cooking apples
  • lb ripe pears
  • lb plums
  • lb sugar
  • ½oz root ginger


    Peel and core the apples and pears. Skin and stone the plums. Put the fruit into a pan, and add the bruised root ginger tied into a muslin bag. Simmer until the fruit is soft but not broken, adding a little water if necessary to prevent burning. Stir in the sugar until dissolved, then boil quickly to setting point. Remove the ginger, and pour into hot jars. This is sometimes called Mock Apricot Jam.