Plums are everywhere in the shops and markets just now so it’s time to grab those bargains and fill your basket with some Autumnal goodness!
This plum and walnut jam is so seasonal it just makes me think of curling up in front of the fire with a plate of toasted crumpets dripping with this gooey yet crunchy jam. This is comfort food in a jar and has just a wee dash of brandy in it to make it something special.
I hate to bring up the C word, but now is the time to start building those gift baskets in time for Christmas and this jam is just perfect as it is something that dances just as well with toast in the morning as it does with bread and cheese in the evening. The perfect gift for a foodie friend.
Full of rich, deep flavours, this plum and walnut jam packs a punch and stands very much in the grown-up jam category.
Plum And Walnut Jam
450g/16oz ripe red plums (stoned)
4 tbsp water
8 chopped dried ready-to-eat prunes
350g/12oz white sugar
50g/2oz brown moscovado sugar
75g/3oz walnuts chopped
2 tbsp brandy
Roughly chop the plums (not too small, just quarters will do) and cook them in the water until tender, this should take about 10 minutes.
Stir in the chopped prunes and add all the sugar.
Stir well to combine and once all sugar has dissolved raise the heat to a boil and add the walnuts.
Once the setting point has been reached (see my post on setting points for jam making) stir in the brandy and then remove from heat.
Carefully ladle into sterilised jars.
Store in a cool dark place.
Enjoy,
Karon x
- 450g/16oz ripe red plums (stoned)
- 4 tbsp water
- 8 chopped dried ready-to-eat prunes
- 350g/12oz white sugar
- 50g/2oz brown moscovado sugar
- 75g/3oz walnuts chopped
- 2 tbsp brandy
- Roughly chop the plums (not too small, just quarters will do) and cook them in the water until tender, this should take about 10 minutes.
- Stir in the chopped prunes and add all the sugar.
- Stir well to combine and once all sugar has dissolved raise the heat to a boil and add the walnuts.
- Once the setting point has been reached (see my post on setting points for jam making) stir in the brandy and then remove from heat.
- Carefully ladle into sterilised jars.
Hi Karon!
I love your recipe as it definitely has something “autumny” in it. I want to try to make a summer strawbeey-walnut jam but I did the mistake of checking the internet and of course it terrified me of the dangers of botulism. Given that strawberries are acidic, do you think this risk would be significant? Should I acidify the walnuts in lemon juice for a couple of days just to make sure?
Keep up the good work on your site, it is wonderful 🙂
Thanks Vaso,
Glad you like the site so much. Would try the lemon juice first on walnuts.
K x
Thanks Karon. I bought a Ph-meter and I’ll check out how it goes after walnuts are acidified and jam is made.. I will let you know about the results 🙂
Hello Karon! I look forward to trying this recipe. As written is the finished chutney safe for water bath canning?
I would think so, we don’t really do that in the UK.
K x
I would think so I don’t do water bath canning myself
K x
Hi,
I just read the above…I have been preserving for forty years and often have added walnuts or almonds to jam or chutney. I have never had a problem. However, I will soak the walnuts etc. In lemon juice from now
on. The recipes I use have lemon juice or vinegar in them for the most part…