Hello Helen,

That sounds wonderful. Even with the cup of chestnuts I cannot imagine there'd be a problem canning with all those fruits, juices and the red wine. When the recipe says, "sugar and acid" is it referring to the natural fruit sugars or is sugar a missing element in the recipe?

How is this generally served? As a condiment with meats?

Autumn Fruit Jam
2 plums sliced
2 med apples, peeled, cored and chopped
2 med pears, peeled, cored and chopped
1 cup (250 ml) water
2 tsp (10ml) grated lemon rind
2 tbsp (25ml) lemon juice
3 cups (750ml) sugar
1/2 tsp (2ml) each ground cinnamon and ginger
Combine plums, apples, pears, water, lemon rind and lemon juice in a large stainless steel or enamel pot. Bring to a boil over high heat, cover, reduce heat and cook for 10 mins or until fruit is softened. Add sugar to fruit and return to a boil, stirring constantly until sugar is dissolved. Boil rapidly, uncovered, until mixture will form a gel, about 30 mins, stirring occasionally. Stir in cinnamon and ginger. Ladle into sterilized jars and process for 15 mins in a boiling water bath.
Makes 4 cups (1L)

And another:

Fall Fruit Jam
Categories: Jam/jelly, Preserves, Fruits
Yield: 3 Pints
4 c Peaches, chopped and peeled
4 c Pears,chopped and peeled
1 c Apples, chopped and peeled
1/4 c Lemon juice
5 c Sugar
Approx. Cook Time: 60mn

Combine fruit and cook slowly until tender, about 15 minutes. Add lemon juice and sugar. Bring to boil, stirring frequently. Boil to jam stage (104C), about 15 minutes. When jam stage is reached, remove from heat. Stir and skim 5 minutes. Pour into sterilized jars; cool and seal. Makes about 6 - 8oz jars. Process 10 minutes in boiling water bath. Source: Canadian Living

Carol

Thanks for the recipes Carol. I must also thank you for reproducing some of the recipes from Small Batch Processing, I was so inspired I bought that beautiful book.

As far, as I have researched Savor is used as a jam, as well as a condiment for meat, especially game. I want to try it since I have given up sugar and gluten to irradicate my crohns disease, so far the diet has worked. Living in the southern hemisphere I am so envious of your harvest, when I am going through winter down here

regards

Helen

Oops I forgot your question about the sugar in the Savor. No sugar is not included in the recipe, it relies on the natural sugars in the dried fruit.

The recipes that you gave me, I will substitute honey for the sugar. I have a book Preserving without sugar that will give me some guidelines for how much honey to substitute

Helen

I was happy to provide the information.

Isn't "Small Batch Preserving" a lovely book? It's one of my tried-and-true favorites.

Please let us know how successful your substitution of honey is. I'm sure other Forum members will be very interested.

Carol

In the top recipe, what is SABA? Is it really the spiced 151 rum combo from the island of Saba?
Thanks - Jim

No, Saba is a traditional Italian grape syrup used as a sweetener. Many Italian cookbooks mention it as an ingredient, just as New England or Canadian cooks use maple syrup.

Here's an Amazon description:

Here is a link that might be useful: Saba

Helen,

Just so you know, the Autumn Fruit Jam recipe that I've posted IS from Ellie Topp's _Complete Book of Small-Batch Preserving_, or at least, from one of the _Put a Lid on It_ books that were re-issued together under the "Complete..." name.

It IS a delightful book, isn't it? I believe it grew out of a Canadian cable television show about preserving.

The first time I made that Autumn Fruit Jam, I picked the recipe because it used the fruits I was able to buy at the farmers' market on its last weekend, in October: apples, pears, and plums. So I label it "October Jam." It's such a pretty colour, too!

Happy preserving,

Zabby

Helen, that quart of cranberry juice -- is that actual unsweetened cranberry juice (rather than cranberry juice cocktail)? It seems like it ought to be, since it's an old recipe.