Plum and walnut jam with brandy is a very grown-up jam that goes perfectly with a cheeseboard. It’s rich and flavourful and really rather sophisticated.
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.
Ingredients for this plum 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
How to make plum jam
- 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.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make chutney and relish
How to sterilise jars and bottles
How to store this jam
Like all my jams this plum and walnut jam contains enough sugar to keep it good (as long as sealed in jar) for up to a year. Store in a cool dark place. Once opened I like to keep my jams in the fridge and use up within a month.
How to serve plum jam with walnuts and brandy
This is very much a cheeseboard sort of jam. It calls out to a strong cheese to accompany it on a cracker or French bread. However, it is equally good on crumpets with butter melting into them, real Autumnal/winter comfort food.
The crunch of the walnuts and tang of the brandy really make this plum jam special. The perfect foodie gift for Christmas.
Looking for more plum recipes to try? Then check these out before you go;
If you are looking for more ideas for foodie gifts then you should see my eBooks packed with amazing foodie gift ideas and so many recipes for you to have all together and print down if you fancy;
Naughty & Nice Edible Gifts For Christmas
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Plum Jam With Walnuts And Brandy
Ingredients
- 450 g plums ripe red plums stoned
- 4 tbsp water
- 8 prunes ready to eat prunes chopped
- 350 g white sugar
- 50 g muscovado sugar
- 75 g walnuts chopped
- 2 tbsp brandy
Instructions
- 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…
Raw or toasted walnuts?
raw walnuts are fine. You can toast them if you like though. I just used them raw. Would have mentioned if I had roasted them myself.
Hope you enjoy the jam.
K
Is the weight of the plums after pitting or with the pit Still in?
Hi Linda
I weighed the plums before removing the stones. Hope this helps
K