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Sauces & Seasonings
American
4 cups
10 minutes
1 hour
2 pounds plumcots - firm
1/4 cup water
1 pound Granny Smith Apples - firm, peeled and chopped
6 cups granulated sugar, warmed
Remove and discard plumcot stem. Cut plumcot in half and remove pits if possible.
Place the plumcots in a wide saucepan, add water and bring to a boil. Simmer the plumcots until soft, about 10 minutes. Remove any remaining pits.
Add the apples and simmer for 15 minutes.
Stir in the sugar and boil rapidly for 30 minutes.
Ladle the jam into warmed, sterilized canning jars and seal.
