Plum & Apple Jam Recipe

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Toast spread with plum and apple jam, set on a white plate with a blue rim, contrating with a red gingham cloth.

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A lovely late summer or early autumn jam that is so easy to make, with no need for added pectin. This traditional flavour combination is rarely found at the store, making this a delicious and unusual treat. Make extra to share with friends!

Servings: tbsp

Author: Helen Best-Shaw

Prep Time5

Cook Time30

Ingredients

400 g cooking apples, such as bramleys - 250 g prepared weight of fruit.
280 g plums - 240 g prepared weight of fruit
100 ml water
500 g sugar

Metric - USA Cups

Instructions

Prepare the fruit. Peel, core and chop the apples. Wash the plums, cut them in half, removing the stones, and then chop into smaller pieces.
400 g cooking apples, such as bramleys
Put the fruit in a large pan with high sides, and add the water. Put sterilized jam jars in the oven to warm on a low heat while you make the jam.
280 g plums, 100 ml water
Simmer over a low heat until the apples are soft and fluffy. Depending on quantities and the type of apple, this takes about 5–10 minutes.
If necessary, break the apples down with a potato masher. Do this before you add the sugar.
Add the sugar and stir it in, Heat gently and allow the jam mixture to simmer but not boil, until all the sugar has dissolved. Do not rush to add more water but allow the sugar to draw the juices out of the fruit and combine. If you need to add a splash of extra water, you can.
Slowly bring the jam to boiling point and continue to cook until it reaches setting point. Stir frequently, and scrape the bottom of the pan so that none of the fruit catches and burns. This will take about 10 minutes.
As you approach setting point (around 105°C / 221°F), the jam will thicken and you will see a change in the bubbles in the jam as they become larger and more defined.
When you think you have reached setting point, remove from the heat and check with a wrinkle or drip test. If the jam is not ready, cook for a little longer and check again.
Transfer your jam into heated sterilized jars. I use a sterilized jug and pour through a jam funnel to avoid making a mess.

Notes

Yield

The quantities given yield about 660 ml or 2.75 cups of jam. Jam jar sizes vary, but typically this works out at around two jars.

Storage

Check the jars are properly sealed. If any fail to seal, keep them in the fridge and use those first.

Sealed jars should be stored in a cool dark cupboard.

Hints and tips

Choose a deep pan. Not only will the jam rise up high to fill most of the pan when it is hot, but it can spit and splash. Boiling jam liquid is hotter than boiling water. You don't want to scald yourself.
Don't forget to heat the jars while you cook the jam, even if they have already been sterilized. If you pour hot liquid into cold glass, the glass can break.
Let the jam sit in the jug for a few minutes to cool and thicken, then give it a stir and check the fruit is evenly distributed before you pot the jam. If you pot it when it is too hot the pieces of fruit can rise to the top.
A jam funnel makes life much easier and you can find them for the price of a couple of takeaway coffees.
Different varieties of plums come in a range of colours, some with deep scarlet or purple flesh, others golden. This will affect the colour of your jam, but it will taste great, whichever you use.

Nutrition is for a tablespoon of jam - about the amount to use on one slice of bread

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.