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Plum And Apple Jam

Submitted by Crafty Cookie 11 June 2009

The cooking apples can be substituted for pears. Jam sugar is good alternative to preserving sugar. If using granulated sugar a little lemon juice (fresh or bottled) will be needed.



2lb plums,2lb cooking apples,1 1/2 pints cold water,3lb preserving sugar,, , , ,


1 Wash the plums, cut in half and destone.
2 Peel, core and remove any brown bits from the apples, cut into thin slices.
3 Place all the fruits and water into a large pan (the pan should come to no more than 1/3 full).
4 Simmer until all of the fruit is soft. Reduce the heat to minimum.
5 Add sugar, stir until all the sugar is dissolved, do not allow the mixture to boil (or jam will be grainy).
6 Bring the mixture to a hard boil, until setting point is reached (approx 103 deg c).
7 Test for setting point, take a chilled saucer and place a teaspoonful on it, draw little finger through the jam, if it wrinkles setting point is reached, if not reboil.
8 Ladle jam into sterilised warm jars using a funnel for safety.
9 Allow to cool completely.
10 Seal with a wax disc and lid.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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