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Plum & Apple Jam in open jar with teaspoon flanked by Marjorie plums & a Bramley apple.
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4.57 from 30 votes

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


  • Digital scales
  • Preserving pan (or similar)
  • Wooden spoon
  • ladle
  • jam funnel
  • 10 - 12 jam jars & lids


  • 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


  • 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.



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.