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.
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:-)