When I made the plum apple sauce yesterday, the thought occurred to me to make an apple sauce with plums. The amounts are arbitrary. My apples were large and the plums were small but their overall volume was pretty much the same. However, use the apples and plums in any ratio you want. If you use fewer plums the applesauce will be lighter.
APPLE AND PLUM SAUCE
8 apples
40 Italian plums
1 cup water
1/2 cup sugar
1 Tbsp Fruit Fresh
• Wash the apples and the plums.
• Peel and core the apples and de-stone the plums.
• Slice the apples and chop the plums into a heavy bottomed pot.
• Add the water, sugar and the Fruit Fresh.
• Bring it to boil, and then reduce heat to maintain a low simmer for 30-40 minutes, stirring occasionally.
• Meanwhile wash the jars and screw bands in hot soapy water; rinse with warm water. • Place the jars in 225F oven for ten minutes. Keep them in the oven until ready to fill. • Meanwhile place the jam funnel and the ladle in a medium large pot and add the flat lids. • Pour boiling water into the saucepan.
• Let stand in hot water until ready to use.
• As the fruit begins to soften, the sauce will start to reduce. At this point you will have to stir it very often.
• When the fruit is soft, mash and puree. I used a blander.
• Remove the hot jars from the oven and ladle the apple and plum sauce in, filling to within 1/8 inch of the tops.
• Wipe the jar rims and threads.
• Cover with the lids.
• Screw the bands on tightly.
• Place the jars in the preheated 225F oven for 2 hours.
• Remove jars and place upright to cool completely. Do not tighten the caps.
40 Italian plums
1 cup water
1/2 cup sugar
1 Tbsp Fruit Fresh
• Wash the apples and the plums.
• Peel and core the apples and de-stone the plums.
• Slice the apples and chop the plums into a heavy bottomed pot.
• Add the water, sugar and the Fruit Fresh.
• Bring it to boil, and then reduce heat to maintain a low simmer for 30-40 minutes, stirring occasionally.
• Meanwhile wash the jars and screw bands in hot soapy water; rinse with warm water. • Place the jars in 225F oven for ten minutes. Keep them in the oven until ready to fill. • Meanwhile place the jam funnel and the ladle in a medium large pot and add the flat lids. • Pour boiling water into the saucepan.
• Let stand in hot water until ready to use.
• As the fruit begins to soften, the sauce will start to reduce. At this point you will have to stir it very often.
• When the fruit is soft, mash and puree. I used a blander.
• Remove the hot jars from the oven and ladle the apple and plum sauce in, filling to within 1/8 inch of the tops.
• Wipe the jar rims and threads.
• Cover with the lids.
• Screw the bands on tightly.
• Place the jars in the preheated 225F oven for 2 hours.
• Remove jars and place upright to cool completely. Do not tighten the caps.
