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4.6 from 102 votes

Plum & Apple Jam

Plum & Apple Jam, autumn in a jar!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 1 litres
Course: Dessert , Snacks
Cuisine: British

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

    Cup of Yum
  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.

Notes

  • Before you start:
  • 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).
  • Place 3 saucers in the freezer for testing set.