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You are here: Home / Jam / Plum & Apple Jam with step-by-step video!

Plum & Apple Jam with step-by-step video!

126 Comments

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.

Plum & Apple Jam in open jar with teaspoon flanked by Marjorie plums & a Bramley apple.

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!

Plum & Apple Jam in open jar with teaspoon flanked by Marjorie plums & a Bramley apple.

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.

Plum & Apple Jam in open jar with teaspoon flanked by Marjorie plums & a Bramley apple.

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.

Plum & Apple Jam in open jar with teaspoon flanked by Marjorie plums & a Bramley apple.

How do you make Plum & Apple Jam?

Plum & Apple Jam - step-by-step guide.

  1. Weigh and prepare the plums and apple, quarter the plums and peel and chop the apple.
  2. Put the chopped plum and apple into a preserving pan (or similar) with 600 mls of water.
  3. Simmer the fruit for about 15 minutes until soft.
  4.  Add the granulated sugar.
  5. Heat gently to dissolve.
  6. Bring to a rolling boil for 12 minutes, whilst stirring,
  7. Test for set on a chilled saucer (jam will crinkle when a finger is pushed through it).
  8. Skim any foam off the surface with a spoon.
  9. Ladle jam into sterilised jars using a jam funnel (if you have one).
  10. Place lids on immediately.

Plum & Apple Jam in open jar with teaspoon flanked by Marjorie plums & a Bramley apple.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
  • Easy Plum Jam
  • Blackberry & Apple Jam
  • Gooseberry & Apple Jam
  • Fig, Apple & Pomegranate Jam

Plum & Apple Jam in open jar with teaspoon flanked by Marjorie plums & a Bramley apple.

Do let me know if you make my Plum & Apple Jam, I love reading your comments and seeing your creations on Twitter, Instagram and Facebook, just tag @fabfood4all.

Pin for later!

Plum & Apple Jam in open jar with teaspoon flanked by Marjorie plums & a Bramley apple. Pin image.

Plum & Apple Jam in open jar with teaspoon flanked by Marjorie plums & a Bramley apple.
4.52 from 27 votes
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Plum & Apple Jam

Plum & Apple Jam, autumn in a jar!
Course Snack, teatime
Cuisine British
Keyword Apple, jam, Plum
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1 litres
Author Camilla Hawkins

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

  1. Place water, plums and apples into a preserving pan and simmer until fruit is softened (about 15 minutes).
  2. Add sugar over a low heat and stir until dissolved (do not simmer).
  3. Bring to a rolling boil and time for 12 minutes, stirring constantly.

  4. 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.

  5. If not boil for another couple of minutes at a time and repeat test.
  6. Skim off any foam from the surface with a spoon.

  7. 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..

  8. Will make 10 - 12 small to average sized jars, about 1.68 litres.

Recipe Video

Recipe Notes

Before you start:

  1. 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).
  2. Place 3 saucers in the freezer for testing set.

Related

Previous Post: « Spicy Baby Tomato & Sweet Pepper Chutney
Next Post: Foolproof Rich Chocolate Mousse – with step-by-step video! »

Reader Interactions

Comments

  1. Anamika

    27/09/2019 at 7:37 am

    I love different types of cooking apple. Thank you so much for sharing this recipe……………….

    Reply
    • Camilla

      27/09/2019 at 2:42 pm

      Enjoy:-)

      Reply
  2. sheenam @ thetwincookingproject

    23/09/2019 at 6:28 pm

    Love the colour!! this looks amazing.

    Reply
    • Camilla

      23/09/2019 at 10:21 pm

      Thank you, yes it’s such a pretty colour:-)

      Reply
  3. Janice

    22/09/2019 at 7:02 pm

    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.

    Reply
    • Camilla

      22/09/2019 at 9:47 pm

      Thank you Janice, yes plums do make delicious jam and the apple just takes it to the next level:-)

      Reply
      • Jen

        18/11/2019 at 11:16 am

        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!

        Reply
        • Camilla

          18/11/2019 at 4:02 pm

          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.

          Reply
  4. Choclette

    22/09/2019 at 5:06 pm

    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!

    Reply
    • Camilla

      22/09/2019 at 9:48 pm

      Lol Choclette, glad to have got your taste buds tickled:-)

      Reply
  5. Crystal Baxter

    12/09/2019 at 10:08 pm

    Can you use a different type of cooking apple?

    Reply
    • Camilla

      12/09/2019 at 11:55 pm

      Hi Crystal, yes, any sour cooking apple would do the job:-)

      Reply
  6. William Patrick.

    17/10/2018 at 4:57 pm

    Do you add Pectin or not .

    Reply
    • Camilla

      17/10/2018 at 5:18 pm

      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.

      Reply
    • Dawn

      15/08/2019 at 6:33 pm

      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!

      Reply
      • Camilla

        16/08/2019 at 12:04 am

        Hi Dawn, it’s the weight as they come off the trees. Happy jam making:-)

        Reply
  7. Carole Herdman

    25/09/2018 at 10:24 am

    I’m never sure whether the weight of fruit is before or after peeling/ stoning etc.

    Reply
    • Camilla

      25/09/2018 at 12:20 pm

      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.

      Reply
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