Fall Fruit and Jam Brunch


I’m back for party two of the ‘That’s My Jam’ party!  Part one was two weeks ago (here) and the second portion got a little delayed because we had about two straight weeks of rain, but we totally lucked out this past weekend with some absolutely gorgeous fall weather.  It was sunny, slightly chilly, and the leaves are just beginning to enter serious fall mode.

I had to act fast on Sunday and gather the group for some jam-making and drinks.  The jam itself takes all of about 45 (mostly passive) minutes to make, so I focused on the snacking, drinking and chatting that were to take place during the cooking.  I’m not a huge jam person, but felt like it was such a wonderful activity for the fall harvest fruits, so I made two types that both pair with a cheese (Mmmm, cheese).


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I set up my outdoor harvest table with fruit, bread, crackers, cheese, and (most importantly) some Sparkling Rosé.  I got the mini bottles of Le Grand Courtâge so that each mimosa was as sparkly as the last and also so that each friend could take a couple of bottles home in their ‘That’s My Jam’ Tote along with the jam we made.

We focused on two unique recipes, both created to be eaten with cheese – Maple Apply Jam and Rosemary Pear Jam – and we created some custom labels for each variety.  What is best, is that they can both be made in the crockpot (awesome!) so that you can do this outside or anywhere you have an outlet.  There are tons of gorgeous photos and the two recipes so read on!



Maple Apple Jam


  • 5 Gala Apples, peeled and finely chopped
  • 1 cup Maple Syrup
  • ¾ cup Apple Cider
  • 1/4 cup Corn Starch
  • 1 teaspoon Maple Flavoring

Whisk Syrup, Cider, and Corn Starch together in the bottom of a dutch oven.  Add apples and bring to a boil.  Boil for 5 minutes then reduce to a simmer and simmer for 30 minutes. After 30 minutes, add the maple flavor and transfer jam to jars with a tight fitting lid.  Keep in the refrigerator for up to 6 months.

*Crockpot: Whisk syrup, cider, and corn starch in the bottom of your slow cooker set to high.  Add the apples and cover. After an hour, the mixture should be simmering.  Turn to low and cook for 4 hours.  Add maple flavor and transfer jam to jars with a tight fitting lid.  Keep in the refrigerator for up to 6 months.

Rosemary Pear Jam


  • 5 Bartlett pears, peeled and finely chopped
  • 2 cups honey
  • 2 tablespoons lemon zest
  • 1/4 cup lemon juice
  • 2 tablespoons fresh chopped rosemary

Add all ingredients to a dutch oven and bring to a simmer.  Simmer for 30 minutes then transfer to jars and refrigerate.

*Crockpot: Add all ingredients to a crockpot in high.  After one hour, turn to low and simmer on low for 4 hours before transferring to jam jars. 

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During the cooking time, enjoy your mimosas, and create some labels with Makr on your iPad.  I created a custom ‘logo’ using the app, then downloaded the logo to print at home on these Avery kraft labels. When the jams were done, we labeled our jars and sampled the jams. I paired the maple apple jam with a sharp cheddar and the rosemary pear jam with blue cheese!  They were both delicious pairings.  One of our good friends decided the Maple Apple Jam would be delicious on the bacon that we had out for the bloody mary’s and boy was he right.

What I loved most about this get-together was the laid back, relaxing afternoon vibe it took on.  Sure we made jam, but we enjoyed eating it together too and enjoyed a beautiful afternoon in the process.

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