Plum & Apple Jam
User Reviews
4.6
Plum & Apple Jam
Description
The Plum & Apple Jam recipe combines equal weights of stoned, quartered plums and roughly chopped peeled Bramley apples, simmered in water until softened. Granulated sugar is then dissolved into the softened fruit mixture without boiling to prevent crystallization, after which the mixture is brought to a rolling boil and timed to reach a gel consistency, tested on a chilled plate. This technique results in a jam that sets well, with the robust tartness of Bramley apples complementing the sweetness of the plums.
The jam has a rich fruity flavor and a thick texture suitable for spreading. Skimming foam ensures clarity and a pleasant appearance. Hot sterilized jars are filled immediately to maintain freshness and preserve quality.
This recipe yields about 10 to 12 small to average jars, suitable for storing or gifting. The jam can be enjoyed on toast, in baking, or as a condiment. Sterilizing jars and lids thoroughly is essential to prevent spoilage. Testing the set early prevents overcooking, preserving the fruit's natural flavors.
Ingredients
- 1 Kg plum stoned & quartered (I used Marjorie
- 1 Kg bramley apples cooking apples, peeled cored and roughly chopped
- 1.8 Kg granulated sugar
- 600 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.
Notes
- Sterilize jars by washing in hot soapy water or dishwasher, fill with boiling water, empty and place in oven at 140°C for 20 minutes until ready to fill.
- Boil lids in water and let dry; if not dry in time, dry in oven with a fan after jam cooking.
- Freeze three saucers beforehand to test jam setting by checking if it wrinkles when pushed with a finger.
User Reviews
Overall Rating
4.6
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