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 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.
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.
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.
It’s taking ages to reach setting point , I think too much water , will reduce the aby next time
That is odd as so many people have had success with this recipe and commented on the quick set too. It’s not easy to diagnose what went wrong without being there really.
Does it work with that much water added, I’ve never added that amount before but I’m always keen ewen to try new recipes. .
Kind regards
Dawn
Yes it does Dawn, you can see other people who have left comments to confirm this too:-)
Delicious jam. Great recipe and easy to follow method. Thank you!
Thank you so much Lorraine, so glad you like it:-)
This is a wonderful combination, trying it for the first time and it tastes great! Now i can add this to my favourite collection of jams.
Thank you Liz, it is one of my favourite jams:-)
Thank you Liz, I have a huge soft spot for this jam:-)