Plum & Apple Jam is the perfect autumn jam. Delicate in flavour with a beautiful pinkish red colour it’s perfect for breakfast or teatime!
Today I’m rejuvenating my very popular Plum & Apple Jam recipe with some new photography and a few tweaks to the copy!
After 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. After tasting it my husband paid me the biggest compliment telling me I really was a jam expert.
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!
I must say this Plum & Apple Jam has become a firm favourite and is 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 also likes its pretty colour.
What steps do you need to take before making Plum & Apple Jam?
Before you start you’ll need to sterilise about 10 – 12 jam jars (see notes in recipe) and place 3 saucers/plates in the freezer.
Is the weight of the fruit before or after preparing?
The weights given are for the whole fruits.
How should I store this jam and how long will it keep?
All my jams are best kept in a cool, dark, dry place and eaten within 12 months for the optimum quality. However, jam will be safe to eat after many years as the sugar acts as a preservative. Once open, store in the fridge and use within a few months (always using a clean spoon to serve).
How do you make Plum & Apple Jam?
- Weigh and prepare the plums and apple, quarter the plums and peel and chop the apple.
- Put the chopped plum and apple into a preserving pan (or similar) with 600 mls of water.
- Simmer the fruit for about 15 minutes until soft.
- Add the granulated sugar.
- Heat gently to dissolve.
- Bring to a rolling boil for 12 minutes, whilst stirring,
- Test for set on a chilled saucer (jam will crinkle when a finger is pushed through it).
- Skim any foam off the surface with a spoon.
- Ladle jam into sterilised jars using a jam funnel (if you have one).
- Place lids on immediately.
More Jam Recipes using Plums & Apples
More Jam Recipes using Plums & ApplesI do hope you make my glorious jam! For more jam inspiration you might also like:
- Mirabelle Plum Jam
- Greeengage Jam
- Damson Jam
- Sloe & Apple Jam
- Christmas Jam
- Easy Plum Jam
- Blackberry & Apple Jam
- Gooseberry & Apple Jam
- Fig, Apple & Pomegranate Jam
Do let me know if you make my Plum & Apple Jam by leaving a comment and rating. You can also share your creations with me on Twitter, Instagram and Facebook, just tag @fabfood4all – I love seeing my recipes come to life!
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Plum & Apple Jam
Equipment
- Digital scales
- Preserving pan (or similar)
- Wooden spoon
- ladle
- jam funnel
- 10 - 12 jam jars & lids
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).
- Bring to a rolling boil and time for 12 minutes, stirring constantly.
- Take off the heat and test on a chilled plate (place in fridge for 30 seconds), 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.
- Skim off any foam from the surface with a spoon.
- Ladle the jam into the hot sterilised jars using a jam funnel if you have one (it makes it much easier) and screw the lids on immediately..
- Will make 10 - 12 small to average sized jars, about 1.68 litres.
Video
Notes
- Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain (if they don’t dry in time I pop them in the oven once the jars have finished “cooking” and just run the fan to dry them off for a few minutes).
- Place 3 saucers in the freezer for testing set.
SYLVIA
Did not work out for me far too runny .I added equal amount of fruit to sugar and follow your recipe very disappointed not where I went wrong
Camilla
Hi Sylvia, all is not lost, simply tip the jam back into a pan and carry on boiling until you get a crinkle on a chilled saucer. You can also do the drip test from a wooden spoon and you’re looking for the last drop to just hang there from the spoon. You’ll need to re-sterilise your jars of course. Using a digital thermometer (if you have one) to reach a temperature of 105C is also another good indicator. The times are how long the recipe took me and are a guide but depending on how much liquid was boiled off from your cooked plums and how juicy your plums were, things will differ.