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PLUM AND APPLE JAM
Great for toast, or use as fillings in pies and cakes.
Makes 6 cups
1 pound plums, firm ones are best
1 pound apples, like Granny Smith
3/4 cups water
2 cups sugar
2 cinnamon sticks
1 vanilla pod, cut in half lengthwise
Remove the pits from the plums
and coarsely chop.
Peel, core and dice the apples.
In a medium saucepan, cook plums, apples,
water, cinnamon sticks and vanilla.
Simmer for about 8 to 10 minutes; the fruit
should become soft.
Stir in sugar.
Bring to a boil and stir until the sugar is
completely dissolved.
Pour the jam into clean jars; fill to the top.
Add a lid and cool; store in the fridge.
