Recipe adapted from here
Makes 6 – 8 pints
5 – 6 pounds of apples – mix of varieties is best
1/4 cup water
1 – 3 cups of sugar (to taste)
2-3 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp salt
Core, peel and chop the apples. Fill the crockpot as full as you can get it, while still allowing the lid to fit. Add 1/4 cup water; cover and cook on medium heat overnight, or until the apples are completely soft.
Puree apples to desired consistency (I prefer my apple butter completely smooth; you may want to leave yours chunky) and return to crockpot.
Stir in 2 teaspoons cinnamon, 1/2 cup sugar, cloves, and allspice. Resume cooking (on low to medium heat) with lid off for 4 – 8 hours, or until butter has reduced to desired thickness.
Add additional sugar, cinnamon, and salt to taste (types of apples have varying sweetness, so you should taste first, then adjust accordingly).
Sterilize pint jars and lids. Fill jars with apple butter and process in boiling water bath for 10 minutes.
Recipe slightly modified from the Peach Pie Preserves recipe found here
8 cups of peeled, sliced peaches
5 Cups sugar
2 1/2 tablespoons lemon juice
1 teaspoon vanilla extract
Combine the peaches and 2 cups of sugar in a large pot over medium heat for about 25 minutes, stirring occasionally. When peaches are soft enough to crush against the side of the pot with a spoon, stir in the remaining ingredients. Mix with a potato masher if you like your jam chunky, or if you’re like me and prefer your jam smoother, blend with a blender or food processor. Cook over medium heat another five to ten minutes until jam thickens to desired consistency (test by putting a small spoonful on a plate and allowing to cool), stirring regularly to avoid burning.
Pour into sterilized glass jars (follow manufacturer’s instructions for sterilizing jars and lids) and process in hot water bath for 10 minutes. Makes about 8 half-pint jars of incredibly delicious jam.
Add 1 teaspoon cinnamon to jam if desired (or try some other combination of your favorite spices)
Makes 8 cups of jam
3 pounds plums (weight with pits removed)
6 cups sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
Prepare 8 8-ounce jars for canning.
Put washed, chopped, pitted plums in food processor or blender and puree.
Pour plum puree into large stockpot. Stir in sugar and spices, then bring to boil over high heat, stirring constantly. Boil for 5 minutes, continuing to stir constantly to avoid burning the jam.
Pour into sterilized jars and seal. Process in water bath for 10 minutes. Store in cool dark place until ready to use; when opened, store in refrigerator.
Plain Plum Jam Alternative
Follow all instructions as above, but leave out spices.
- 1/2 cup lemon juice (fresh squeezed if possible)
- 1/2 cup butter, cut into pieces
- 3/4 cup sugar
- 2 eggs
In large bowl, whisk together eggs and lemon juice until mixed thoroughly.
Pour into a medium saucepan and add butter and sugar.
Cook over low to mediumheat for 15 – 20 minutes, stirring enough to keep it smooth (I just stirred it the entire time). It will begin to thicken as it cooks. Note – watch carefully, as egg may have tendency to cook separately if heat is too high.
Remove from heat. Let cool and store in refrigerator (or pour into sterilized jars and seal and process appropriately).