Categories: jelly-jam-preserves-conserve

Ingredients

• 3 lb. apples
• 1 lb. plums
• 1 cup water
• sugar

Directions

1. Wash fruit. Quarter and core apples, cut plums into halves. Combine fruit and water and cool until tender. Rub through sieve. measure pulp and add 1/3 as much sugar. Cook until thick, stirring almost constantly. Pour into clean hot jars and seal.

2. makes 3 pints

3. Crab Apple Butter- Use 4 lbs. crab apples instead of apples and plums and increase water to 2 cups. Cook as above and use same proportion of sugar.

4. makes 3 pints

5. Crab apples may be used with plums in recipe above or the same quantity of blueberries or raspberries may be used.

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