Plum & Apple Jam

Windfalls, autumn, preserve, easy,

Plum & Apple Jam

Receiving a glut of plums from my mum and having windfall Bramley Apples in the fridge it didn’t take me long to decide to make Plum & Apple Jam. My husband paid me the biggest compliment the other day telling me I was truly a jam expert after tasting this latest creation. I’m not sure about that but I just love making jam and like anything, the more you do something the better you get! To anyone who’s never made jam before it really is just a matter of washing jars, sterilising them in the oven, dissolving your sugar in the fruit and then boiling and stirring. Please do give it a go and I’m sure you’ll get hooked too!

Windfalls, autumn, preserve, easy,

Plum and Apple Jam goes perfectly with my Apple and Pear Cider Soda Bread pictured here!

I must say this Plum & Apple Jam has become my favourite (but then all my latest jams become so) and it’s just fab for breakfast, the apple gives it a lovely delicate flavour. Better still my ultra fussy daughter even likes it as she’ll usually only ever eat Strawberry Jam, she said she likes its pretty pink colour too.

As with all jam making you need to wash your jars & lids thoroughly in hot soapy water and then put in the oven for 20 minutes at 140°C and then switch off to keep warm until the jam is ready to be potted. Put three saucers in the freezer to test the jam on.

Marjorie, Windfalls, autumn, preserve, easy,

Always sterilise more jars than you think you’ll need!

I am entering Plum & Apple Jam into Javelin Warrior’s Made with Love Mondays challenge as it is made from scratch and also Breakfast Club run by Helen of Fuss Free Flavours and hosted this month by Michelle at Utterly Scrummy. Finally I’m also entering my jam into Credit Crunch Munch run by Helen at Fuss Free Flavours and myself and hosted too by Michelle at Utterly Scrummy as it uses up a glut of windfalls.

Made with Love MondaysBreakfast-Club-logoCredit Crunch Munch

4.3 from 13 reviews
Plum & Apple Jam
Prep time
Cook time
Total time
Plum & Apple Jam, autumn in a jar!
Recipe type: Snack
Cuisine: British
Serves: 10 jars
  • 1 Kg Plums, stoned & quartered (I used Marjorie)
  • 1 Kg Bramley apples (cooking apples), peeled cored and roughly chopped
  • 1.8 Kg Granulated Sugar
  • 600 mls Water
  1. Place water, plums and apples into a preserving pan and simmer until fruit is softened (about 15 minutes).
  2. Add sugar over a low heat and stir until dissolved (do not simmer).
  3. Boil rapidly for 12 minutes.
  4. Take off the heat and test on a chilled plate (place back in fridge for 2 minutes), if it crinkles (is jelly like) when you drag your finger through it, it’s ready.
  5. If not boil for another couple of minutes at a time and repeat test.
  6. Decant into warmed jars (I filled 10 small to average sized jars).

Why not pin for later?

Plum & Apple Jam - delicately divine! @FabFood4All



Permanent link to this article: https://www.fabfood4all.co.uk/plum-apple-jam/


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  1. Bobbi

    This loves lovely. I happen to have plums from my own tree and apples from a local orchard in my kitchen righ now. One question,
    Can you can these in a waterbath?

    1. Camilla

      Hi Bobbi, I’m afraid we don’t use this method in the UK but I imagine that if you know one jam recipe that uses that method, isn’t it the same for all jam recipes?

  2. Linda

    Made jam lots of time but not tried this combination. I had more apples than plums so not such a vibrant colour. used 600g of sugar. Mashed the apples a bit as they were still quite large pieces. Really quick set and tasted lovely. Will definitely use this recipe again

    1. Camilla

      Thanks Linda, glad you liked it, it is one of my favourites:-)

  3. Jane

    I want to try this recipe but I also have pears to use up, can they be substituted for some of the weight of apples and plums? Also can it be made in a slow cooker? If so, how long and low or high setting?

    1. Camilla

      Hi Jane, as Bramley apples are high in pectin and pears are low in pectin they would not be a suitable for a straight swap here without reworking the recipe ie more lemon juice would be called for but I wouldn’t know how much. I have never made jam in he slow cooker I’m afraid so can’t advise on that.

  4. Angelic

    I made this delicious jam last year with my golden plums (fairly young tree) and I have a dessert apple tree and used them instead, and everyone loved it. It was my first year in making jam too, and this year I have been asked to make it again, I have a few more plums this year, and I have some cooking down right now to make plum jam, but my next batch is this delicious jam again.

    1. Camilla

      Excellent Angelic, so glad you like it, it is one of my favourites:-)

  5. joe stout

    made this plum and apple jam today really tasty
    is the 1.8klg of sugar a printing mistake I only used 600 grams
    and found it was sweet enough it would have been really sickly if full amount used

    1. Camilla

      Hi Joe, glad you enjoyed the jam, it’s one of my favourites. No that isn’t a printing error as the usual ratio of jam to fruit is 1:1 and one can play with the ratio slightly but too much fruit to sugar can have an effect on the preserving effects of the sugar.

  6. Bo

    Mine ended up with a grainy texture as if the apples weren’t quite dissolved with a slightly opaque colour, despite cooking for longer than the suggested time before adding sugar. Still warm – will see what it it’s like when cold but a bit disappointed. Would love to know what I did wrong.

    1. Camilla

      Hi Bo, the only 2 things I can think of were a) did you use Bramley cooking apples as they would cook to a mush in less than 15 minutes and b) did you allow the sugar to completely dissolve before bringing to a rolling boil. The jam will be opaque because of the apple in it.

  7. joe stout

    Just made some spicy plum and apple chutney.

    1. Camilla

      Bet that’s fab-)

      1. joe stout

        it is really tasty
        you should try it

        1. Camilla

          Yes I should make more chutney!

          1. joe stout

            try apple and mango really nice

  8. joe stout

    how long can the jam be stored for after potting regards joe

    1. Camilla

      Unopened in a cool, dark place at least 12 months but have heard of jam lasting years. Once opened, keep in the fridge and lasts a couple of months or so. I’ve never had any of my jams go off as they just get eaten or I give them to friends and family:-)

  9. Sharon

    Hi Camilla, made your jam this afternoon, turned out good, very pleased with results, tastes amazing,thanks.

    1. Camilla

      Fabulous Sharon, wish I had time to make some more, have a big soft spot for this jam-)

  10. Jane

    I was lucky enough to be given a bag of damsons and a bag of Bramley apples. I looked for a jam receipe and luckily found yours. The jam is a beautiful colour and tastes amazing. I make a lot of jam and would certainly say this is one of the best.
    Can’t wait to try some on my toast later!

    1. Camilla

      Thank you Jane, I do love this jam but have never tried it with Damsons but I can imagine it to be fabulous:-)

  11. Evie

    I have been given plums and apples so this recipe looks brilliant. Can you please tell me if the weight for the plums and apples is before being stoned/peeled or ‘the prepared’ weight. Thanks.

    1. Camilla

      Hi Evie, the weights in all my jam recipes are before prepping:-) Good luck!

  12. Angela

    Hi, would you have any ideas on how you are able to make about 3 cups as I am wanting to try this recipe, however I do not want this much quantity?
    Thank you

    1. Camilla

      Hi Angela, I think you can scale jam down to any size you just can’t scale it up too much or the set will be affected. I make a 1 Punnet Strawberry jam so just scale the recipe down as much as you wish! Then I’d test for set sooner too!

      1. Angela

        How long can it be stored for in the fridge?

        1. Camilla

          Once it is open? I would say at least 3 months but longer if you always use a clean spoon to serve it. But it’s so good I really don’t think storage time will be an issue:-)

          1. Angela

            Thank you,
            When you say “Decant into warmed jars” is that after you have sterilized them?
            Thank you and sorry for all the questions.

          2. Camilla

            Yes you finish off the sterilising after washing them by putting in the oven at about 140C for 15 minutes (from memory) and just switch the oven off and keep the jars in there until your jam is ready, so they may well be hot jars!

  13. Fiona

    I have s question I don’t have plums but wanted to use prunes (ready to eat ones from Tesco) What do you think. ??

    1. Camilla

      As a prune has lost all of its water content this would not work as a substitution in this recipe, plus a dried prune would contain zero pectin.

      1. Fiona

        Thanks for your advice. I’d better get me some plums then

        1. Camilla

          No worries:-)

  14. karen

    Hi Camilla

    Made your plum and apple jam this weekend (Saturday 7th November).
    Very pleased with it.
    Tastes great.
    Thank you x

    1. Camilla

      Hi Kareen, I love this delicate jam and glad you like it too! Thanks for letting me know:-) Camilla x

  15. June Etherington

    Have tried this one it is delicious

    1. Camilla

      Thanks June, glad you enjoyed it, I love it too:-)

  16. Margot @ Coffee & Vanilla

    Delicious recipe, I’m going to mention it in my Friday Newsletter 🙂

    1. Camilla

      Thank you Marrgot it’s one of my favourites, thank you:-)

  17. Irene Wright

    this recipe sound really yummy

    1. Camilla

      Thanks Irene it so lush!

  18. Penny H

    I am going to try this now we are in plum and Bramley season, it sounds delicious and easy to make.

    1. Camilla

      Great Penny, it’s a lovely jam:-)

  19. Sarah

    I made this jam this morning. Great recipe! Really easy, it looks and tastes great. Thank you.

    1. Camilla

      Fabulous Sarah, so glad you like it:-)

  20. mark

    Can I blend this so it is smooth or is there no need?

    I have fussy ‘no lumps’ children.
    Thank you

    1. Camilla

      I wouldn’t ever advise blending hot jam as it could be very dangerous if you got splattered! If you thought the jam looked “lumpy” I would advise using a potato masher but I think you could probably get away with just avoiding giving them the plum skin as it was quite an unlumpy jam from memory!

  21. Sue

    I have jams from 2013 and are still good. Even marmalades. I have even created my own Christmas jam. I make jellies as well. As a type 2 diabetic I reduce my jams by about 3 to 4 ozs sugas less than recipes say. Works just as well. Just keep testing until you get the setting point.

    1. Camilla

      Yes provided you keep them in a cool dark place they will last a very long time, although mine tend to get given away or eaten before they get to any serious age but I love finding a jar at the back of the cupboard that I’ve forgotten about;-) Found a pot of last year’s Mirabelle Plum Jam the other day which I look forward to:-) Reducing the sugar by that amount won’t make any difference as you say:-)

  22. Titch MB

    I made this jam today with hedgerow plums and a glut of apples from the orchard. Thank you SO much Camilla, it really is as delicious as you said! ❤️

    1. Camilla

      Oh fab I’m so glad you like it, it is a glorious jam:-)

  23. Kathy Beyer

    Do you hot boil the jars after filling them with jam? I have never tried my luck with jam before.

    1. Camilla

      Sorry did I miss the sterilisation instructions in this post? Here you go: As usual just before you start jam making just wash your jars and lids in hot soapy water (or take from you dishwasher), fill with boiling water, empty and then pop jars in the oven for 20 mins at 120°C and leave in there until you jam is ready, I leave lids to dry.

  24. Barbara

    By the kg measurements, I’m guessing you are outside the US so maybe can’t find this pectin but… if you use Pomona’s Universal Pectin you could use much less sugar and allow the fruit flavors to shine. It’s a natural pectin and gel greats. You don’t have to cook it as long either so again the flavor is better. I looked up your recipe to see if someone thought plum and apple were good together. I’ll be making it but will make with Pomona’s! You would think I work for the company but I don’t. 🙂

    1. Camilla

      Yes I’m in England and this is one of my favourite jams as the flavours were so delicate and complemented each other perfectly and colour so beautiful. Do let me know how you get on:-)

  25. Jane

    If I made half of this recipe would I have to reduce the cooking time?

    1. Camilla

      No but the setting time might be quicker so just test a bit earlier than the recipe says.

  26. Paul Wilson

    I’ll bookmark this one for the summer.

    1. Camilla

      Great, I have a big soft spot for this pretty, delicate jam:-)

  27. Lorna Craig

    Got to try this!

    1. Camilla

      Do let me know how you get on – I love its delicate flavour;-)

  28. Ursula Hunt

    Nothing beats homemade jam on your toast in the mornings, even expensive jams cannot compare

    1. Camilla

      Exactly, I’ve been to so many food fairs where I’ve been disappointed by the jams on offer.

  29. Jo Hutchinson

    a beautiful glossy colour.

    1. Camilla

      Just had the last spoonful for breakfast this morning – love it:-) So delicate in flavour:-)

  30. Irene Wright

    I’ve always used plums to make plum sauce but this recipe sounds good – might use them in this for a change.

    1. Camilla

      Oh do, you won’t be dissappointed:-)

  31. Shirl

    Thanku very much for this recipe :0) !! This will be my first attempt in making jam. We have an apple tree in our garden and my sister and I cannot eat apples raw so we’re hoping to put the apples to work, instead of them turning to mush at the bottom of the tree :0( !
    Do I need to buy one of those thermometer things??? And do I need to buy a preserving pan? I need all the help I can get :0)

    Thanku in advance Camilla

    1. Camilla

      Hi, no you don’t need a jam thermometer, I’ve never used one. I also don’t own a preserving pan but do have a very large stainless steel high sided pan which is about the size of a preserving pan as you need the height to allow the rolling boil. Some people use a funnel to put the jam in the jar but I just use a tiny ladle which does the job well. Hope that helps. You can see the pan I use in my earlier jam posts where there were step by step pictures. Good luck. Camilla

  32. Sarah Yates

    Hi Camilla,
    Well the jam didn’t set the first time so opened all jars and reboiled for 3 minutes and has set like a dream this time 🙂 It does taste lovely, I had my first taste on a bagel and it was really nice! I have given a few jars away and am just waiting for other verdicts, which I am sure will be great. I have been out today and picked 2.5 kilos of blackberrys and with no room in my freezer, I will be jamming these with your easy recipe over the next day or so… I will let you know how I get on 🙂
    Thanks for your lovely recipes. I am a little gutted you won’t be updating here anymore as I don’t use social media or anything 🙁 Should have enough to be going on with, with your existing jams on here though!

    1. Camilla

      Hi Sarah
      So glad the jam worked in the end. I think you’ve misunderstood about the social media thing! That was just food reviews not my recipes the blog is continuing as usual, I’m just having a break from writing the Foodie News as it’s terribly time consuming so I’m giving myself a break from doing it:-) Good luck with the Blackberry & Apple which is my most popular jam:-)
      Camilla x

  33. Sarah Yates

    Hi Camilla,

    I have just tried your recipe for Plum and Apple Jam. I have called my jam Wells Plum and Pinched Apple Jam. I was given the plums by my boyfriends dad and foraged for the apples 🙂

    I will let you know the verdict once it has hopefully set and I can let you know how it tasted… This is my first ever attempt at making jam! Hopefully I will do it justice.

    Thank you for sharing your recipe 🙂

    Sarah x x

    1. Camilla

      Fab:-) I do love this jam as it has such a gorgeous delicate colour and flavour. Do let me know what you think:-) Now you’ve made one jam I’m sure you’ll get the bug and carry on:-)

  34. Heather Haigh

    Apple and plum sounds like a lovely combination, not one I’ve tried before.

    1. Camilla

      I had this one for breakfast this morning is it’s quite fresh and not overly sweet:-)

  35. sj wesley

    This looks lovely – this is definitely one i’ll try 🙂

    1. Camilla

      I find apples add a lovely dimension to many jams:-)

  36. auntygeek

    This looks incredible. I have fond childhood memories of my mum making her own jam

    1. Camilla

      Thanks, I’ve got a big soft spot for this particular jam:-)

  37. Galina V

    Love homemade jams, they rock, and you know exactly what goes in.

  38. Maya Russell

    Lovely jam recipe. How do you sterilize jars in the oven? What temp and for how long. Do you do the lids too?

    1. Camilla

      I talk about the sterilization in many of my jam posts but here’s one: https://www.fabfood4all.co.uk/strawberry-jam/

  39. claire wilkinson

    sounds delish!! think i will make a batch of this for xmas fair

    1. Camilla

      Brilliant, I think you’ll get lots of compliments:-)

  40. Dan Murphy

    PLanning to do homemade hampers for Christmas this year and these will make a perfect addition!

    1. Camilla

      Oh yes, I’ve given some away as presents for moving house and birthday and the recipients loved it:-)

  41. Sue Bowden

    I am going to try and make this, I have just been given carrier bags one of apples and one of plums from my friend and had no idea what to do with them – problem solved. Thank you x

    1. Camilla

      Oh do, I gave some to my niece the other day and she loved it, it’s now my favourite jam:-)

  42. Kathryn Salmon

    This sounds delish!! Perfect Autumn recipe.

  43. mandalouise

    I’ve never tried Plum jam,looks delicious


    Send me a jar 😉 Looks lovely – I love plums especially a tart, my mum makes the best ones – mine not so much! Keep up the good work hun – I love seeing when you have posted new recipes! xxx

    1. Camilla

      Thanks Danielle you’re such a sweetie:-) I’m determined to get you jamming one day LOL!


        I will one day – promise 😉 Ps How does Bob Marley like his donuts? With jammin!

        1. Camilla

          I’ll believe it when I see it LOL:-) Ha ha! xx

  45. Javelin Warrior

    Yay, another jam! And as the queen of jam-making this fall, I have to say you continue to surprise me with new delicious flavors. I love the sound of apples and plums together – and I’ve never tried such a jam before…

    1. Camilla

      Thanks Mark, I like my new title “Queen of Jam Making”:-)

  46. euphoriabuzz

    My nan used to make the best plum jam. If you left it for a year before opening it would be fizzy, delicious. This jam looks lovely.

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