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


  • 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


  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 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.