Jelly and Jam are not cheap at the stores, but they are full of high fructose corn syrup and artificial preservatives…ick!
Using the summer FRESH fruit surplus, you can make jam for pennies on the dollar! If you don’t have jars – check Freecycle.org or Craigslist – that could save you the $8/dozen price.
Depending on what size jar you use, this will get you 5-7 jars. Do NOT double the recipe – doubling any jam recipe keeps it from setting!!!
This recipe comes from my late God Mother…I used to get a jar of this every Christmas and on my birthday – seriously, it was my favorite gift! It still gives me the “warm fuzzy” when served over a toasted English Muffin.
This recipe seems putzy, but it’s VERY simply and has an incredible taste!
Esther’s 4 P Jam.
You need 4 bowls.
- In one you put 2/3 cup of diced fresh peach. (1-2 peaches) and 2/3 cup of sugar
- In one you put 2/3 cup of peeled, diced plum (Italian Blue tastes best, again, 1-2) and 2/3 cup of sugar
- In one you put 1 2/3 cup of peeled, diced pear (2-3 pears) and 1 cup of sugar
- In one you put 1 cup of crushed pineapple (small can) and 1 cup of sugar
The sugar over the fruit helps “start” it while you are prepping the next fruits.
Put the first two bowls into a 4 quart pan and add 2 Tablespoons pineapple juice. Stir well, put on low heat until sugar melts, stirring constantly. Then, cook on medium heat with bubbling boil, about 8 minutes.
Remove pan from burner and add pear bowl. Return to burner. Cook about 8 minutes…or until pearls are cooked, stirring all the time.
Remove from burner and add pineapple bowl. Return to burner, mix well. Cook with a bubbling boil 5-8 minutes more, stirring constantly. It will start to thicken.
Remove from burner and ladle into sterilized jelly jars. Top with paraffin while still hot. Store in Freezer or Fridge when cool.