This gentle, softly set jam brings together ripe plums and cooking apples for a balanced preserve that is neither too sharp nor too sweet. It is a calm, reliable recipe that suits a first attempt at jam making and works well in an ordinary home kitchen.
Plums provide colour and flavour, while apple adds natural pectin, helping the jam to set without fuss. The result is a spoonable, glossy jam that feels familiar and comforting.
Recipe Information Block
Makes: About 3 small jars
Prep time: 20 minutes
Cooking time: 35 to 45 minutes
Equipment: Large heavy-based saucepan, wooden spoon, small plate, clean jars with lids
Ingredients
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600 g ripe plums
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1 medium cooking apple
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450 g granulated sugar
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Juice of 1 lemon
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100 ml water
Step-by-Step Method
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Wash the plums, cut them in half, remove the stones, and roughly chop the flesh. Peel, core, and finely dice the apple.
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Place the plums, apple, water, and lemon juice into a large saucepan. Set over low heat and cook gently for 10 to 15 minutes, stirring occasionally, until the fruit softens and releases its juices.
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Add the sugar and stir slowly until it has fully dissolved. Take your time here and keep the heat low so the sugar does not catch on the base.
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Increase the heat and bring the jam to a steady boil. Cook for 15 to 25 minutes, stirring regularly, until the mixture thickens and looks glossy.
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Test for setting by spooning a little jam onto a cold plate. Leave it for a few seconds, then push it gently with your finger. If it wrinkles, it is ready. If not, continue boiling and test again after a few minutes.
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Remove from the heat and let the jam sit for 2 minutes, then stir once to distribute the fruit evenly.
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Spoon into warm, sterilised jars, seal, and leave to cool completely.
Practical Tips
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Stir right into the corners of the pan to prevent sticking.
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If foam appears on the surface, skim it off gently with a spoon.
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The jam will thicken further as it cools, so avoid overboiling.
Variations
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Add a small cinnamon stick during cooking for a gentle autumn warmth, removing it before jarring.
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Use red or purple plums for a deeper colour, or yellow plums for a lighter jam.
Serving Suggestions
Lovely on toast, crumpets, or stirred into natural yoghurt. It also works well as a filling for sponge cakes or jam tarts.
Storage and Reheating
Store sealed jars in a cool, dark place for up to one year. Once opened, keep in the fridge and use within 3 weeks.
