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.
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:-)