Ingredients
Equipment
Method
Making The Jam
- Prepare the fruits by washing the plums and apples thoroughly. Pit and chop the plums, and then peel, core, and chop the apples. You can adjust the size based on your preferred chunkiness in the jam.500 grams Plums, 500 grams Apples
- In a large, heavy-bottomed pot, combine the chopped plums and apples.
- Add the sugar, lemon zest, lemon juice, ground cinnamon, ground nutmeg, and ground cloves into the pot. Mix everything well.900 grams Jam Sugar, 1 tsp Lemon Zest, 2 tbsp Fresh Lemon Juice, 1 tsp Ground Ceylon Cinnamon, ¼ tsp Ground Nutmeg, ¼ tsp Ground Cloves
- Let the mixture sit for about 30 minutes. This helps the fruits release their juices and flavors.
- After 30 minutes, place the pot on the stove over medium heat. Bring the mixture to a gentle boil while stirring frequently to prevent sticking and burning.
Note: Use the back of a wooden spoon to press down the apples. - Reduce the heat to low and let the jam simmer, continuing to stir occasionally. As the fruits cook down, they release more juice, and the mixture thickens.
- Place a small spoonful on a chilled plate to test if the jam is ready. If it crinkles and holds its shape when you push it with your finger, it's done. If not, continue cooking and test again after a minute or two.
- Mash the fruit with your hand blender to leave it smooth or at any desired consistency you prefer.
- When your jam is ready, pour it into sterilized jam jars. Ladle the hot jam into the sterilized jars, leaving about ¼ inch of headspace at the top.
- Place a disc of parchment paper on the top of the jam - optional.
- Wipe the jar rims to ensure they are clean, then place the lids on the jars.
Note: The jam can be made ahead of time and without canning, they'll keep in the fridge in an airtight container for about 2-3 days. - Refrigerate and enjoy your jam.
Sterilizing Jars
- Put the sealed jars in a boiling water bath for 10-15 minutes to seal and cool.
- Carefully remove the jars from the water bath and place them on a clean towel. Allow them to cool completely.
Note: If the jars and lids aren't dry in time, pop them in the oven, preferably the fan oven, to dry them off for a few minutes. Never use a tea towel. - Once the jam is cooked, pour into the jars.
- Place a disc of parchment paper on top of the jam, then lid the jars.
Canning Your Jam:
- Process the jars in a boiling water bath for 10-15 minutes.
- Remove the jars from the water bath when slightly cooled. Place them on a clean towel to cool. You may hear the lids pop as they seal.
- After the jars have cooled, press down on the center of each lid. If it doesn't pop back, the jar is sealed. If it does pop back, refrigerate the jar and use it within a few weeks.
- Store the sealed jars in a cool, dark place. Label the jars with the date and type of jam.
Note: You can expect about two years of shelf life when stored in a cool, dry place.
Notes
Here are some helpful tips to ensure your Apple Plum Jam turns out delicious and successful just like a pro:
- For more details on sterilizing and canning jams or other foods, check out our informative article on the Canning Process To Preserve Foods!
- For the best taste, use ripe, flavorful plums and apples. Ripe fruits have a higher natural sugar content, contributing to the jam's overall sweetness.
- If you only have plums, then use double the quantity.
- Once the jam is opened, always use a clean spoon to serve.
- Carefully measure and balance the spices. Start with the suggested amounts in the recipe, and you can adjust them slightly to your taste, keeping in mind that the flavors will intensify as the jam cooks and matures.
- The lemon zest and juice provide a tangy brightness that balances the sweetness of the fruits and spices. Use fresh lemons for the best flavor; never use concentrated forms.
- If you prefer a smoother jam, use an immersion blender or carefully transfer a portion of the cooked mixture to a blender and pulse until the desired consistency is reached. Add the blended portion back to the pot and mix well.
If you're using pectin to help your jam set, choose a high-quality pectin. - Allow the jam to cool and set properly before testing its final consistency and flavor. As it cools, the jam will thicken further.
- The jam can be made ahead of time, and without canning, it can be kept in the fridge in an airtight container for about 2-3 days. You can expect about two years of shelf life when canning and when stored in a cool, dry place.
- Label the jars with the date of preparation. This will help you keep track of the jam's freshness and shelf life.
- The servings for this recipe are based on an average because it’s difficult to be exact. We have, therefore, rounded the serving quantity to 20.
- Use fresh or even organic ingredients for a better taste.
- Why not put on your apron and start making the most of the fruits you find or buy? We suggest using damsons as an alternative to plums and pears instead of apples.
