Making spiced apple plum jam is a fun and creative process. Its flavors offer natural sweetness, warmth, yet citrusy notes, and a well-balanced flavor that creates a delightful and comforting experience, especially when spread on toast.

Plum Apple Jam

Delicious Spiced Apple Plum Jam

BySharon
2 Comments
Jump to Recipe Print Recipe

The good news is this delicious Apple Plum Jam recipe is vegan, nut-free, dairy-free, gluten-free, and egg-free.

This delicious jam combines the natural sweetness of plums and apples with a range of toasted spices. This combination produces the ideal spread because the fruits are well-balanced and flavorful. This type of fruit jam is classified as a high-acid food, so it is unlikely to become contaminated with anything toxic when processed correctly.

Homemade jam is quite easy to prepare and tastes amazing; it can evoke feelings of nostalgia and comfort reminiscent of the jams enjoyed during childhood or on special occasions. Making jam at home can be a fun and creative process. You have complete control over the quality and type of ingredients used, especially the amount of spices you add.

When we were kids, eating thick custard mixed with jam was the norm; it was the perfect combination and still is on our top list today.

What’s To Love?

💕 Plums provide a rich, deep flavor, while the apples add a touch of tartness.
💕 Adding spices brings warmth and depth to the jam, creating a comforting and cozy sensation when eating it. They don’t overpower the natural sweetness of the fruits. Instead, they work harmoniously to elevate the overall taste of the jam.
💕 The spice combination of cinnamon, nutmeg, and cloves produces a real Christmas taste.
💕 Can be made in advance and stored for months.
💕 Adding lemons is a good choice; they provide a bright, citrusy note that complements the sweetness of the two fruits and, of course, prevents browning.

Have you already tried Apple Plum Jam? If so, let us know how it was…we can’t wait to hear all about it!

Let’s Talk Ingredients

We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.

  • Plums — for best results, use ripe plums.
  • Apples — the best apples for jam-making are Pink Lady because they’re sweet.
  • Sugar — we use caster sugar with pectin.
  • Lemon Zest, Lemon Juice — use fresh lemons for the best flavor.
  • Spices — used ceylon cinnamon, nutmeg, and cloves; the combination gives a real Christmas taste.
  • Water — is needed to soften the jam.

For more detailed ingredients, see the recipe card.

Customizations

Here are some foodie alternatives should you want to make some changes:

  • Plums — we suggest using damsons as an alternative to plums.
  • Apples — we suggest pears are a great alternative.
  • Sugar — using sugar without pectin is not recommended as it may not set properly.
  • Lemons — oranges are an excellent alternative to lemons. Always use fresh, never use concentrated.

When substituting ingredients, it’s essential to remember that the jam’s taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.

If you have made the Apple Plum Jam with any customizations, we’d love to hear about it; please message us in the comments.

Instructions – Overview

Execution for making the jam is moderately simple; the hardest part is waiting for it to cool. Here’s a breakdown of how to get started on your journey (more detailed instructions are in the recipe card):

Plum Apple Jam in a jar on a plate.

▶︎ Prepare the fruits by washing them thoroughly. Then, pit and chop the plums, and peel, core, and chop the apples. You can adjust the chop size based on your preferred chunkiness.

▶︎ In a large, heavy-bottomed pot, combine the chopped plums and apples. Add the sugar, lemon zest, lemon juice, and spices to the pot. Mix everything well, then let the mixture sit for about 30 minutes.

▶︎ Place the pot on the stove over medium heat. Stir frequently to bring the mixture to a gentle boil. Reduce the heat to low and let the jam simmer, continuing to stir occasionally. Do the crinkle test to check the jam is ready – see crinkle test.

▶︎ When fully cooked, mash the fruit with your hand blender to leave it smooth or at any desired consistency you prefer. Then, pour it into sterilized jam jars. Place a disc of parchment paper on the top of the jam to help preserve them, then place the lids on the jars. Refrigerate.

Making jam can be fun and creative, so don’t hesitate to adapt the recipe and methods to suit your taste and preferences. You can make seriously delicious jams that can be enjoyed in various desserts or as a delightful spread.

For more detailed instructions, notes, and ideas…see the recipe card.

Tools You’ll Need

Want to make the best Apple Plum Jam? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:

If you love those gadgets for this recipe, then you’ll love these beautiful saucepans for making your jam. They’re our go-to for many of our recipes, and we think every budding chef needs them.

Amazon - saucepans

Induction-ready Stellar Stainless Steel Pans have a thick ‘hot-forged’ base, even heat distribution, the highest quality 18/10 stainless steel, high straight sides, premium stainless steel cast handles, oven-safe handles, time-saving internal measuring guides, dishwasher safe, oven safe up to 240°C, and a lifetime guarantee.

Check out our favorite kitchen equipment that we love to use with all our recipes.

Homemade vs. Commercial?

▶︎ Homemade jams often have a special quality that commercial products might lack. Careful attention to making the jam can contribute to its appeal and deliciousness.

▶︎ Making jam from scratch can be a rewarding and creative process, giving you a sense of accomplishment.

▶︎ When making jam at home, you have complete control over the quality and type of ingredients used. This can lead to a healthier and more customized product.

▶︎ Homemade jams allow experimentation with unique flavor combinations that might not be available in commercial options.

▶︎ Since you’re making the jam yourself, you can avoid or minimize using artificial preservatives, which can be a healthier choice.

▶︎ You can control the texture of homemade jam to your liking, resulting in a chunkier or smoother consistency according to your preference.

Sterilizing Jars

Before you start, you’ll need to sterilize the jars. Pour boiling water into the jars and lids and let them sit until you’re ready to use them. Because they’ll be very hot, use a cloth or kitchen tongs to hold the jar and lid when removing the water.

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, as they can carry germs.

For more details on sterilizing and canning jams or other foods, check out our informative article on the Canning Process To Preserve Foods!

Crinkle Test

Pop a couple of saucers in the freezer before cooking the jam. Test the jam by placing a tsp on the saucer. The jam will crinkle when a finger or wooden spoon is pushed through it.

Storing

See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.

Pairing

Here are some suggestions and our favorite go-to’s what to eat with the jam:

Apple Plum Jam spread on buttered toast on a white plate.

▶︎ Apple Plum Jam can be spread on toast, jam sandwiches, bagels, pancakes, muffins, and similar foods.

▶︎ It can also be used as a topping for desserts, such as custard, yogurt, or cheeses.

▶︎ Spread it over our Keto Bread Loaf and enjoy a cup of coffee or your favorite tea.

Whatever you decide to eat it with, it will taste great!

More Recipes

Here are some other delicious recipes that we think you might also like:

Thank you for checking out Apple Plum Jam!

We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!

⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!

Plum Apple Jam

Spiced Apple Plum Jam

85kcal
5 from 1 vote
Share Print
Prep 15 minutes
Cook 20 minutes
Resting Time 30 minutes
Total 1 hour 5 minutes
Making spiced Apple Plum Jam is a fun and creative process. Its flavors offer natural sweetness, warmth, yet citrusy notes, and a well-balanced flavor that creates a delightful and comforting experience, especially when spread on toast.
Servings 20
Course Condiments
Cuisine American/British

Ingredients

Equipment

Method

Making The Jam
  1. 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
  2. In a large, heavy-bottomed pot, combine the chopped plums and apples.
  3. 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
  4. Let the mixture sit for about 30 minutes. This helps the fruits release their juices and flavors.
  5. 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.
  6. 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.
  7. 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.
  8. Mash the fruit with your hand blender to leave it smooth or at any desired consistency you prefer.
  9. 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.
  10. Place a disc of parchment paper on the top of the jam – optional.
  11. 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.
  12. Refrigerate and enjoy your jam.
Sterilizing Jars
  1. Put the sealed jars in a boiling water bath for 10-15 minutes to seal and cool.
  2. 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.
  3. Once the jam is cooked, pour into the jars.
  4. Place a disc of parchment paper on top of the jam, then lid the jars.
Canning Your Jam:
  1. Process the jars in a boiling water bath for 10-15 minutes.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Calories85kcalCarbohydrates31gProtein0.4gFat0.3gSaturated Fat0.03gPolyunsaturated Fat0.1gMonounsaturated Fat0.1gSodium1mgPotassium100mgFiber2gSugar22gVitamin A100IUVitamin C4mgCalcium9mgIron0.3mg

Notes

Here are some helpful tips to ensure your Apple Plum Jam turns out delicious and successful just like a pro:
  1. For more details on sterilizing and canning jams or other foods, check out our informative article on the Canning Process To Preserve Foods!
  2. 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.
  3. If you only have plums, then use double the quantity.
  4. Once the jam is opened, always use a clean spoon to serve.
  5. 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.
  6. 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.
  7. 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.
  8. Allow the jam to cool and set properly before testing its final consistency and flavor. As it cools, the jam will thicken further.
  9. 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.
  10. Label the jars with the date of preparation. This will help you keep track of the jam’s freshness and shelf life.
  11. 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.
  12. Use fresh or even organic ingredients for a better taste.
  13. 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.

Private Notes

Click here to add your own private notes.
QR Code

Tried this recipe?

Let us know how it was!

⭐️ Please note that some of our posts may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases, and any sales made through such links will reward us with a small commission at no extra cost to you. [Read More]

FAQ’s & Troubleshooting

By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Apple Plum Jam every time.

Apple Plum Jam can be stored in the refrigerator for a few weeks. If canned, they can also be stored for 2-3 years.

Jams that have been frozen are often a little thinner than jams that haven’t been frozen. The taste isn’t altered in any way.

Once opened, store it in the refrigerator and consume it within a few weeks.

Yes, you can use frozen fruits. However, be sure to thaw them before cooking, and consider that frozen fruits may release more liquid during cooking.

You can reduce sugar, but it may affect the set and shelf life.

The jars must be washed with soapy water and then sterilized thoroughly; otherwise, your jam will spoil quickly.

If you notice any signs of spoilage, such as an off smell, unusual texture, or strange taste, it’s best to discard the jam. Generally, homemade jams start to turn rancid after about seven days; this can be seen by the mold growing, or it smells off.

When you see any mold, it’s time to bin it.

If you make your jam over too high heat or don’t stir it regularly as it cooks, you may find it burns the pan. For best results, stir the jam mixture frequently while cooking to prevent sticking and ensure an even heat distribution. This helps achieve the desired consistency and prevents burning.

Occasionally, foam may form on the surface of the jam as it cooks. Skim off the foam gently with a spoon to maintain a clear, smooth jam.

You can also add a small amount of butter and ensure you’re not stirring too vigorously.

Stir the jam mixture frequently while cooking to prevent sticking and ensure an even heat distribution. This helps achieve the desired consistency and prevents burning.

If the jam is too runny, it may not have reached the setting point during cooking. Reheat the jam and perform the plate test. If needed, add more pectin and continue cooking.

If the jam is too thick, you may have cooked it too long or used too much pectin. To thin it out, add a little water or fruit juice.

Adjust sweetness by adding a splash of lemon juice to balance the flavor. Consider reducing the sugar in future batches, but be cautious, as it affects texture and shelf life.

Add a little sugar and cook for five minutes if your jam is too tart.

Stir with a clean, dry utensil while reheating the jam. Add a small amount of lemon juice to the mixture.

Your Questions Matter

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.

For food safety top tips, check out USDA.gov.

Portrait of a young woman outdoors leaning against a wooden fence, looking thoughtful and relaxed.

Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!

View Profile Comment

2 Comments

5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating