Can I freeze Autumn Jam for longer storage?

Yes, you can freeze this jam! Make sure it’s cooled completely before transferring it to freezer-safe jars or containers. Leave some space at the top for expansion. It can last up to 6 months in the freezer. Thaw in the fridge before using.

What apples and pears work best for this recipe?

Use any firm, flavorful variety. For apples, Honeycrisp, Fuji, or Granny Smith offer a nice balance of sweetness and tartness. For pears, Bosc and Anjou hold up well during cooking and offer great flavor.

Is it necessary to peel the fruit?

Yes, for the smoothest jam texture, it’s recommended to peel the apples and pears. Plum skins can be left on or removed depending on your texture preference, as they break down fairly well during cooking.

Why didn't my jam set properly?

Jam texture depends on cooking time, water content in the fruit, and sugar levels. Use the “plate test” to check if it’s ready. If it remains runny after cooling, return it to the pot and cook longer. Don’t rush the boiling step—natural pectin needs time to work

Autumn Jam – Easy 3-Fruit Recipe You’ll Love

Name: Autumn Jam
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 2–3 large pears (about 1 lb): Adds soft texture and mellow sweetness; 2–3 large apples (about 1 lb): Brings structure and natural pectin; 5–6 plums (about 1 lb): Provides tartness and deep flavor; 1 lemon, zested and juiced: Adds brightness and helps preserve the jam; Cold water, enough to cover the fruit: Helps soften and break down fruit; 5 cups granulated sugar: Sweetens and thickens the jam naturally

Description

This homemade Autumn Jam combines apples, pears, and plums into a rich, sweet-tart fruit preserve that’s perfect for spreading on toast, swirling into yogurt, or gifting during the cozy fall season. Easy to make and packed with seasonal flavor, this pectin-free jam is beginner-friendly and naturally delicious.

Ingredients

Scale

2–3 large pears (about 1 lb): Adds soft texture and mellow sweetness
2–3 large apples (about 1 lb): Brings structure and natural pectin
5–6 plums (about 1 lb): Provides tartness and deep flavor
1 lemon, zested and juiced: Adds brightness and helps preserve the jam
Cold water, enough to cover the fruit: Helps soften and break down fruit
5 cups granulated sugar: Sweetens and thickens the jam naturally

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Instructions

Peel and core the apples and pears, then cut into large chunks.
Pit and chop the plums into similar-sized pieces.
Add all fruit to a large heavy-bottomed pot along with lemon zest and strained juice.
Pour in enough cold water to just cover the fruit. Bring to a boil over high heat.
Reduce heat and simmer for 30 minutes, until fruit is very soft.
Meanwhile, place a small plate in the freezer to prepare for the jam test.
Once fruit is soft, stir in the sugar and increase heat to high.
Boil for 15 minutes, stirring occasionally, then test for doneness by dropping a spoonful on the cold plate. If it wrinkles when touched, it’s ready. If not, continue boiling in 15–20 minute intervals, testing each time.
When set, allow the jam to cool slightly before transferring into clean jars.
Cool completely before sealing and storing in the fridge.

Notes

Makes about 6 cups of jam.
Stores in the refrigerator for up to 2 weeks.
You can freeze the jam for up to 6 months in airtight containers.
Add a knob of ginger during cooking for extra warmth (remove before adding sugar).

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Category: Condiments & Spreads
Method: Stovetop Boiling
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 50
Sugar: 12g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0.5g
Protein: 0g
Cholesterol: 0mg