Ashley Wright
Contents
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Ingredients
Autumn jam
- 2,25 Pears
- 3 Meadow apples
- 500 g Plums
- 1,5 kg Raw cane sugar
- 250 ml Water
- Cinnamon powder to taste
- 1 Organic lemon peel grated from it
- 50 ml Red wine
- 50 ml Thyme vinegar with a note of liquorice
Instructions
Preparation of the fruit
- Wash pears, apples and plums. Then peel both types of fruit. Halve the plums and remove the stones.
Cooking the respective fruit
- After the pears have been peeled, cut them into pieces. Put these in a large saucepan. Add 500 g of raw cane sugar and the water. Bring the whole thing to a boil, switch down and simmer until soft. Do not overcook! Takes about 1/4 hour depending on the degree of ripeness (for me it was like that) of the pears.
- Remove the soft pear pieces with a ladle and place in a bowl. Now cut the peeled orchard apples into pieces and add them to the pear juice. Fill again with 500 g of raw cane sugar and bring to the boil here as well.
- Shift down and, depending on the degree of maturity (it was like that for me), let it simmer for 10 to 15 minutes. Cook until soft and don't let it disintegrate. Then remove with the ladle and add to the pears in the bowl. The pitted and halved plums come in last.
- Again, fill the whole thing with the last remaining raw cane sugar and bring to the boil again. Downshift and depending on the degree of maturity (it was like that for me) and 5 to 10 soft. Then remove them with a ladle as well.
- Now reduce the pear / apple / plum juice for 15 minutes. Then you add the cooked fruits from the bowl to the boiled down juice. Continue stirring until it has a jam consistency. Now with the ingredients: cinnamon powder, grated lemon peel, red wine and the thyme vinegar with a note of liquorice to taste.
- Then immediately put the whole thing into jars with screw caps that have been prepared hot. * Link: Thyme vinegar with a note of liquorice
