SLOW COOKER PRESERVES
8 cups sliced peaches, nectarines, plums, plumcots, or a combination
3-4 cups sugar (tart plums will demand the extra 1/2 to 1 cup)
1/2 tablespoon ground cinnamon
1/2 teaspoon ground ginger
2 tablespoons apple juice, freshly squeezed lemon juice or water
Drop sliced fruit into ceramic container of a slow cooker.
Mix sugar, cinnamon and ginger in a small bowl. Toss with fruit. Drizzle apple juice over top.
Cook, covered, on low heat for 10 hours. Check jam by dropping a spoonful onto a chilled saucer. If you push your finger across top of jam, the surface should wrinkle. Or use a candy thermometer to check that jam has reached 220 degrees. Alternately, cook on stovetop over low heat for 3 hours, then increase heat to high and cook 4 hours longer, until fruit passes the doneness test described above.
When cool, remove fruit (use a slotted spoon if there is a lot of juice, and reserve juice) and puree in a blender or food processor. Add reserved juice as desired. Alternately, mash fruit with a fork to create a chunkier consistency.
Spoon jam into airtight containers and store in refrigerator for one to two weeks or in freezer up to a year. Leave at least 1/2 inch of head space when storing in freezer.
Makes 3-4 cups
Source: Peaches and Other Juicy Fruits by Olwen Woodier
8 cups sliced peaches, nectarines, plums, plumcots, or a combination
3-4 cups sugar (tart plums will demand the extra 1/2 to 1 cup)
1/2 tablespoon ground cinnamon
1/2 teaspoon ground ginger
2 tablespoons apple juice, freshly squeezed lemon juice or water
Drop sliced fruit into ceramic container of a slow cooker.
Mix sugar, cinnamon and ginger in a small bowl. Toss with fruit. Drizzle apple juice over top.
Cook, covered, on low heat for 10 hours. Check jam by dropping a spoonful onto a chilled saucer. If you push your finger across top of jam, the surface should wrinkle. Or use a candy thermometer to check that jam has reached 220 degrees. Alternately, cook on stovetop over low heat for 3 hours, then increase heat to high and cook 4 hours longer, until fruit passes the doneness test described above.
When cool, remove fruit (use a slotted spoon if there is a lot of juice, and reserve juice) and puree in a blender or food processor. Add reserved juice as desired. Alternately, mash fruit with a fork to create a chunkier consistency.
Spoon jam into airtight containers and store in refrigerator for one to two weeks or in freezer up to a year. Leave at least 1/2 inch of head space when storing in freezer.
Makes 3-4 cups
Source: Peaches and Other Juicy Fruits by Olwen Woodier
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