Apple, Pear and Plum Jam
8 lb. of each fruit
1/2, pint of cider
1/4 oz. of powdered cloves (no sugar is required).
Cut the windfall apples and pears in quarters (do not peel or core), put into a
preserving pan with the plums, and add enough water to cover the bottom of the
pan. Bring to the boil, then simmer until soft. Press out all the juice by
pouring the fruit on to a fine hair sieve. Strain the juice through muslin, and
boil it quickly in an uncovered pan until thick like a syrup. Put the syrup into
bottles and cork well. Tie bladder or run sealing wax over the corks, and store
in a dry, cool place.