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!
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 a firm favourite 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.
Sterilising Jam Jars
As with all jam making you need to sterilise your jars first. Do this by washing jars & lids thoroughly in hot soapy water then place in an oven for 20 minutes at 140°C. You then keep the jars in the hot oven switch until the jam is ready to be potted up. You’ll also need to put three saucers in the freezer to test the jam on.
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 well as Breakfast Club 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.
More Plum & Apple Jam Recipes
I do hope you make my glorious Plum & Apple Jam! For more plum and apple jam inspiration you might also like:
Why not pin for later?
Plum & Apple Jam
Ingredients
- 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
Instructions
- Place water, plums and apples into a preserving pan and simmer until fruit is softened (about 15 minutes).
- Add sugar over a low heat and stir until dissolved (do not simmer).
- Boil rapidly for 12 minutes.
- 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.
- If not boil for another couple of minutes at a time and repeat test.
- Decant into warmed jars (I filled 10 small to average sized jars).
Do you add Pectin or not .
Hi William, there is pectin the the apples. I don’t use pectin in any of my jam recipes, but use lemon juice to aid the jelling process where needed ie with low pectin fruits.
I’m never sure whether the weight of fruit is before or after peeling/ stoning etc.
If a recipe says 300g of peeled apples that’s after peeling, if it says 300g apples, peeled then you’re weighing 300g of apples and peeling. I never weigh my fruit after peeling or at least not that I can think of there may be the odd exception but it would be stated. I hope that helps. I allow for the weight of the waste when calculating how much sugar to add.