This is a delicious fall jam. The apple-plum combination provides an interesting flavor as well as a nice consistency for the jam. The spices add complexity and warmth while still letting the fruit flavors dominate.

I have written in instructions for how to can the jam in the oven. Jam is considered a high-acid food and so is unlikely to become contaminated with anything toxic when processed properly. The jars are sterilized in the oven before use and will seal as they cool. Alternatively, you could use the water bath method or freeze what you don’t plan on eating within a few weeks. As with any home canned foods, double check for any potential signs of spoilage before consuming.

Spiced Apple Plum Jam

Yield: 7-8 8-oz jars

2 lb 8 oz Gravenstein apples (or other tart variety such as Granny Smiths), peeled and sliced ¼ – ½ inch thick

1 lb 12 oz Italian Plums, pitted and halved

1 lb 4 oz sugar

4 oz lemon juice

3 oz brandy

1 6-inch cinnamon stick (or equivalent smaller sticks)

6 cloves

In a large bowl, combine the apple slices, plum halves, sugar, lemon juice, and brandy. Cover and refrigerate overnight or up to 72 hours.

The next day, preheat the oven to 250°. Place jars and lids in a sturdy roasting pan or baking sheet. Place the pan, with the jars, in the oven and heat for at least 30 minutes. I usually leave the jars in the oven until I’m ready to fill them. Place a small plate with several teaspoons or other small spoons into the freezer.

Transfer the fruit mixture to a large pot. Place the cloves in a stainless steel tea infuser and add that, along with the cinnamon stick, to the pot. Bring the mixture to a boil over high heat and cook for 35-45 minutes, stirring frequently. As more moisture cooks off, adjust the heat down as necessary to maintain a rapid boil but to minimize excessing splashing. As you are cooking, skim off and discard any surface foam.

When the mixture has thickened and is done (see note below), turn off the heat and remove the tea infuser and cinnamon stick. Pull the hot jars from the oven and carefully fill them with the hot jam, leaving about ¼ – inch of space at the top. Wipe the top of the jars clean with a damp paper towel. Carefully affix the lids, using a towel to help protect your hands from the hot jars. Return the pan, with the filled jars, to the oven and heat for an additional 20 minutes.

Remove the jars from the oven and place on a wire rack to cool to room temperature. Carefully check each jar to make sure it sealed before storing.