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
I 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.
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:-)