Plum & Apple Jam

This plum and apple jam is the perfect combo to add a burst of fruity sweetness to your toast, pastries, or desserts.

Plum and Apple Jam – A Simple, Homemade Autumn Combo

This plum and apple combo is my new favourite jam. I made a first batch last month which crashed on the floor as I was photographing it. Heartbreaking!

So this is a second batch with the last of our garden apples. It survived the photo shoot and is now sitting safely on a shelf, waiting to be eaten.

Both plums and apples are naturally high in pectin so there is no need to use jam sugar or any additional setting agents for this recipe. The natural pectin ensures the perfect consistency every single time.

Storage: Properly sealed, your jam can last for up to 6 to 12 months. Once opened, keep it in the fridge and consume it within 2 to 3 weeks.

Other jam recipes to try

• Apple & Blackberry Jam
• Green Tomato Jam
• Strawberry & Raspberry Chia Jam
• Blood Orange & Rhubarb Jam

I hope you enjoy this recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Plum & Apple Jam

This Plum & Apple combo will soon become your my new favourite jam.

3.75 from 4 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Jams & Preserves

Cuisine English

Servings 72 servings

Calories 63 kcal

Equipment

jam jar

heavy bottom pan or preserve pan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1 kg plum
• 500 g apples
• 1 kg caster sugar
• juice of 1 lemon

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Instructions

 

• Cut the plum in quarters. Remove pits and place in a large saucepan.
  1 kg plum
• Peel, core and dice the apples.
  500 g apples
• Place in saucepan with the plums. Add the sugar and lemon juice. Stir the mixture thoroughly.
  1 kg caster sugar, juice of 1 lemon
• When you are ready to make the jam, sterilise the jars first and put some saucer plates in the freezer. To sterilise the jars you can plunge them in a large pan of boiling water for 10 mins. Alternatively you can also wash them in warm soapy water, rinse them and put them on a baking tray in the oven heated up at 100°C/225°F/gas ¼ for 10 mins. Make sure everything is very clean. You do not want to do this too far in advance as the jars should be warm when the jam is poured into them.
• Heat the fruits under medium to high heat until the mixture reaches boiling point. Carry on boiling jam for 20 mins stirring occasionally so that the jam does not stick to the bottom of the pan. From then on, check setting point every 5 minutes or so.
• To test if the jam has set, put a teaspoon of jam on one of the cold saucer. Let it cool for a minute. The jam is done when it wrinkles when pushed with your finger.
• Pour jam in the sterilised jars. Cover with waxed paper and seal.
• Store in a cool and dry place away from the light. Keep in the fridge once opened.

Nutrition

Serving: 1servingCalories: 63kcalCarbohydrates: 16gProtein: 0.1gFat: 0.1gSaturated Fat: 0.004gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.02gSodium: 0.2mgPotassium: 30mgFiber: 0.4gSugar: 16gVitamin A: 52IUVitamin C: 2mgCalcium: 1mgIron: 0.04mg

Keyword apple, jam, plum

Find this recipe online:

Plum & Apple Jam

https://theflexitarian.co.uk/recipe-items/plum-apple-jam-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

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Other things you might like

• Apple Butter
• Plum Frangipane Tart [vegan]
• Orange & Mango Jam
• Rhubarb & Banana Jam [vegan]
• 10 Vegetarian Apple Recipes