Plum & Apple Jam has a wonderfully delicate flavour and a beautiful pinkish-red colour. Made with just 3 ingredients and no pectin it’s perfect for using up Bramley apples and plums!
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 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 is just a matter of washing jars, sterilising them in the oven, dissolving your sugar with the fruit and then boiling and stirring.
Please give it a go as 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 fruit.
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 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 where it will keep for many 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 ml 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
I do hope you make my glorious jam! For more jam inspiration try the following wonderful recipes:
- Mirabelle Plum Jam
- Greengage Jam
- Damson Jam
- Sloe & Apple Jam
- Christmas Jam
- Easy Plum Jam
- Blackberry & Apple Jam
- Gooseberry & Apple Jam
- Fig, Apple & Pomegranate Jam
This Plum and Apple Jam is great for using up those late summer to autumn plums and cooking apples. I know you’re going to love it.
Pin for later!
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
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.
Christine Harrison
I have discovered jam making in the last few years, I have a willing set of volunteers at work to be my testers. Am making this with added cinnamon sticks during the cooking phase to make it a little more XMASSY… Sorry I mentioned the X word 🙂
Camilla
Awesome Christine, that sounds like a perfect addition. Do let me know what your testers think. I do have an actual Christmas Jam too.
Christine Harrison
It was amazing, am making a second batch today as the girls at work want more. I added 3 cassia bark stick to the fruit and continued to cook them with the sugar added then removed them before putting jam in jars. Enough to infuse without overpowering the fruit….
Camilla
Awesome, so happy to hear this, sounds wonderful!
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.
Juliet
Hi Camilla, I have made this gorgeous recipe today. I was gifted some plums and apples and my husband (a WW1 enthusiast) mentioned that a staple in the trenches was Ticklers plum and apple jam. He’s delighted with his Great War jam so thank you very much ☺️
Camilla
Oh how wonderful Juliet, something I never knew so thank you for the jam history lesson. I wasn’t keen on modern history but had they mentioned jam I may well have changed my mind:-)
Tanya Boggs
The plums I have been given were already stoned, should I use 1.2 kilos of plums for this recipe?
Camilla
Hi Tanya, no if anything you’d need slightly less weight as the recipe calls for 1kg of plums that you then remove the stones from. Just use 1kg, it’s not going to matter as its such a negligible amount the difference.
Jane
Jumped in without reading the instructions properly, I used 1.3kg of each prepated fruit. So only used 2.35kg of sugar, it has set ok but not sure if it’s enough to preserve it ok, it seems to taste ok but maybe a bit apple saucy.
Camilla
That proportion of sugar to fruit should be absolutely fine.
Shirley Strong
Just made a batch off this jam so pleased with the result I’ll make this again next year providing my friends give me plums again as I have an apple tree
Camilla
One of my favourites Shirley, so glad you like it:-)
Amber
Perfect set. An easy to follow recipe. Tastes delicious.
Camilla
So glad you like it Amber, it is a special jam:-)
Magi
Hi. Made plum jam. It’s runny. It’s also very sour. How do I go about adding sweet apples to the ready made jam. Thanks
Camilla
Hi Magi, the fruits need to be cooked together in the first place so I wouldn’t advise trying to add at this stage. You could try adding more sugar (to taste) to the jam in a pan and dissolving it gently and then reboiling until the jam sets on a chilled plate, drips slowly off a wooden spoon, reaches 104 – 105.5C on a digital thermometer. Perhaps not enough sugar was the issue with it not setting as plum jam should never taste sour. You could look at my Mirabelle Plum Jam for reference: https://www.fabfood4all.co.uk/mirabelle-plum-jam/ Good luck! PS: stick with my recipes, they work:-)
Joy
Do you nees to peel the plums first for this recipe?
Camilla
Hi Joy, no no peeling of plums.
Shelagh Robertson
Hi Camilla,
I made this jam today, I bought a punnet of “ripen at home” plums and one large Bramley apple, then popped in to your place to see if there was a recipe and voila, 4 jars of delicious jam.
I started making jam with your “One Punnet Strawberry Jam”, last year, using my new copper pan, Having gained experience and courage I have now made quite a variety of jams having titrated down the weights as in this one.
When we were on holiday up north, our Airbnb host provided a very famous Scottish brand of jam. My husband said, “it’s good, but not as good as your jam darling” My granddaughter also loves the homemade jams.
Thank you for giving me the opportunity to explore a new skill, this year I explored making Rowan Jelly which is now waiting in the pantry to be given to family at Christmas.
Camilla
Aaw, that’s so wonderful to hear. So happy to have inspired you to gain a new culinary skill, it’s highly addictive isn’t it:-)
Chris
how long will jam keep please
Camilla
Hi Chris, for best quality, keep in a cool, dark, dry place and use within a year but jam is safe to eat after many years as the sugar preserves it. I rarely use up my preserves within a year.
Cheryl A Silva
This recipe sounds wonderful! Do we need to process the jam in a water bath, if so, how long? Thank you.
Camilla
Hi Cheryl, we don’t water bath jams in Europe so the recipe is as stated.
Tim Schofield
Excellent recipe.
Total success.
Delicious
Camilla
Yay Tim, so pleased to hear that:-)
Katie Whittle
How long should you wait before you open a jar? Just made a batch love the taste. It really reminds me of Strawberry Jam.
Camilla
Thanks Katie, you can open it as soon as it’s has cooled down, so I usually wait until the following day:-)
Jacqui – Only Crumbs Remain/Recipes Made Easy
I love the colour of this jam and the flavour combination as you say Autumn in a jar
Camilla
Thank you Jacqui, it is a joy of a jam:-)
Gemma Woolley
Hello
I have bramley apples and Victoria plums but only 1kg of granulated sugar. Can I top up with demerara? Will it still work? Or can I reduce the amount of sugar?
Thanks
Camilla
Hi Gemma, I have never used demerara sugar to make jam but think that the flavour would be too overpowering and spoil the taste of the jam. I would reduce the amount of fruit to suit the amount of sugar you have and just make less.
Carrie Asplund
I have yellow plums and green tart apples, should I use more sugar so that the jam sweeter?
Camilla
Hi Carrie, no don’t use any more sugar as Bramley Apples are tart apples!
Anamika
I love different types of cooking apple. Thank you so much for sharing this recipe……………….
Camilla
Enjoy:-)
sheenam @ thetwincookingproject
Love the colour!! this looks amazing.
Camilla
Thank you, yes it’s such a pretty colour:-)
Janice
Plums have such a great flavour and make a delicious jam. Your photos look fantastic, the jam looks so tempting. Thanks for including a link to my recipe.
Camilla
Thank you Janice, yes plums do make delicious jam and the apple just takes it to the next level:-)
Jen
Do you have to water bathe these to preserve it?
Or can you?
Without doing that what is the shelf life?
Thanks!!
I have a lot of plums and this recipe sounds delish!
Camilla
Hi Jen, we don’t water bath jam in Europe and the shelf life is long. I usually say the flavour is best in the first year but a pot of unopened jam can last years in a cool, dark place. I believe water bathing is often done in the US etc but I have no knowledge of it so wouldn’t be able to advise on this.
Choclette
Gorgeous photos. They make me want to dive right in. Love plum jam, though I’ve never made it with apple before.. Luckily, I made some last month, so I can now head straight to the kitchen and have me some plum jam on toast – that’s what you’ve done to me!
Camilla
Lol Choclette, glad to have got your taste buds tickled:-)
Crystal Baxter
Can you use a different type of cooking apple?
Camilla
Hi Crystal, yes, any sour cooking apple would do the job:-)
Lisa
Not sure what I did wrong but it took over 45 mins on a rolling boil before it set
Camilla
Did you increase the recipe quantities?
Lisa
No I stuck to the recipe as it’s my first attempt at ham making, they turned out fine just took way longer than 12mins
Camilla
Hard to know what went wrong without being there, my only other guess would be that it wasn’t a full frothy rolling boil. I’ve never had a jam take anywhere near that long to boil.
William Patrick.
Do you add Pectin or not .
Camilla
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.
Dawn
I love this recipe & use it every year, so thank you! But each year I can’t remember if the weights are of the fruit as it comes off the tree? Or if it’s the weight after they’ve been peeled / de-stoned? Please let me know, then I’ll see this comment each year and know!
Camilla
Hi Dawn, it’s the weight as they come off the trees. Happy jam making:-)
Carole Herdman
I’m never sure whether the weight of fruit is before or after peeling/ stoning etc.
Camilla
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.
Sharon Kelly
It’s taking ages to reach setting point , I think too much water , will reduce the amount next time
Camilla
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.
Dawn
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
Camilla
Yes it does Dawn, you can see other people who have left comments to confirm this too:-)
Lorraine
Delicious jam. Great recipe and easy to follow method. Thank you!
Camilla
Thank you so much Lorraine, so glad you like it:-)
Liz
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.
Camilla
Thank you Liz, it is one of my favourite jams:-)
Camilla
Thank you Liz, I have a huge soft spot for this jam:-)
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?
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?
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
Camilla
Thanks Linda, glad you liked it, it is one of my favourites:-)
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?
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.
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.
Camilla
Excellent Angelic, so glad you like it, it is one of my favourites:-)
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
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.
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.
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.
joe stout
Just made some spicy plum and apple chutney.
Camilla
Bet that’s fab-)
joe stout
it is really tasty
you should try it
Camilla
Yes I should make more chutney!
joe stout
try apple and mango really nice
joe stout
how long can the jam be stored for after potting regards joe
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:-)
Sharon
Hi Camilla, made your jam this afternoon, turned out good, very pleased with results, tastes amazing,thanks.
Camilla
Fabulous Sharon, wish I had time to make some more, have a big soft spot for this jam-)
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!
Camilla
Thank you Jane, I do love this jam but have never tried it with Damsons but I can imagine it to be fabulous:-)
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.
Camilla
Hi Evie, the weights in all my jam recipes are before prepping:-) Good luck!
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
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!
Angela
How long can it be stored for in the fridge?
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:-)
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.
🙂
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!
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. ??
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.
Fiona
Thanks for your advice. I’d better get me some plums then
Camilla
No worries:-)
karen
Hi Camilla
Made your plum and apple jam this weekend (Saturday 7th November).
Very pleased with it.
Tastes great.
Thank you x
Camilla
Hi Kareen, I love this delicate jam and glad you like it too! Thanks for letting me know:-) Camilla x
June Etherington
Have tried this one it is delicious
Camilla
Thanks June, glad you enjoyed it, I love it too:-)
Margot @ Coffee & Vanilla
Delicious recipe, I’m going to mention it in my Friday Newsletter 🙂
Camilla
Thank you Marrgot it’s one of my favourites, thank you:-)
Irene Wright
this recipe sound really yummy
Camilla
Thanks Irene it so lush!
Penny H
I am going to try this now we are in plum and Bramley season, it sounds delicious and easy to make.
Camilla
Great Penny, it’s a lovely jam:-)
Sarah
I made this jam this morning. Great recipe! Really easy, it looks and tastes great. Thank you.
Camilla
Fabulous Sarah, so glad you like it:-)
mark
Can I blend this so it is smooth or is there no need?
I have fussy ‘no lumps’ children.
Thank you
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!
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.
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:-)
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! ❤️
Camilla
Oh fab I’m so glad you like it, it is a glorious jam:-)
Kathy Beyer
Do you hot boil the jars after filling them with jam? I have never tried my luck with jam before.
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.
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. 🙂
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:-)
Jane
If I made half of this recipe would I have to reduce the cooking time?
Camilla
No but the setting time might be quicker so just test a bit earlier than the recipe says.
Paul Wilson
I’ll bookmark this one for the summer.
Camilla
Great, I have a big soft spot for this pretty, delicate jam:-)
Lorna Craig
Got to try this!
Camilla
Do let me know how you get on – I love its delicate flavour;-)
Ursula Hunt
Nothing beats homemade jam on your toast in the mornings, even expensive jams cannot compare
Camilla
Exactly, I’ve been to so many food fairs where I’ve been disappointed by the jams on offer.
Jo Hutchinson
a beautiful glossy colour.
Camilla
Just had the last spoonful for breakfast this morning – love it:-) So delicate in flavour:-)
Irene Wright
I’ve always used plums to make plum sauce but this recipe sounds good – might use them in this for a change.
Camilla
Oh do, you won’t be dissappointed:-)
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
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
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!
Sarah
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
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
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:-)
Heather Haigh
Apple and plum sounds like a lovely combination, not one I’ve tried before.
Camilla
I had this one for breakfast this morning is it’s quite fresh and not overly sweet:-)
sj wesley
This looks lovely – this is definitely one i’ll try 🙂
Camilla
I find apples add a lovely dimension to many jams:-)
auntygeek
This looks incredible. I have fond childhood memories of my mum making her own jam
Camilla
Thanks, I’ve got a big soft spot for this particular jam:-)
Galina V
Love homemade jams, they rock, and you know exactly what goes in.
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?
Camilla
I talk about the sterilization in many of my jam posts but here’s one: https://www.fabfood4all.co.uk/strawberry-jam/
claire wilkinson
sounds delish!! think i will make a batch of this for xmas fair
Camilla
Brilliant, I think you’ll get lots of compliments:-)
Dan Murphy
PLanning to do homemade hampers for Christmas this year and these will make a perfect addition!
Camilla
Oh yes, I’ve given some away as presents for moving house and birthday and the recipients loved it:-)
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
Camilla
Oh do, I gave some to my niece the other day and she loved it, it’s now my favourite jam:-)
Kathryn Salmon
This sounds delish!! Perfect Autumn recipe.
mandalouise
I’ve never tried Plum jam,looks delicious
DANIELLE VEDMORE
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
Camilla
Thanks Danielle you’re such a sweetie:-) I’m determined to get you jamming one day LOL!
DANIELLE VEDMORE
I will one day – promise 😉 Ps How does Bob Marley like his donuts? With jammin!
Camilla
I’ll believe it when I see it LOL:-) Ha ha! xx
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…
Camilla
Thanks Mark, I like my new title “Queen of Jam Making”:-)
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.