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.
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.