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Home » Homemade Jam » Plum Jam With Walnuts And Brandy

Plum Jam With Walnuts And Brandy

Author: Karon Grieve Published : October 2014

Recipe
plum and walnut jam
plum and walnut jam
plum and walnut jam

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.

plum and walnut jam with brandy on a cheeseboard

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.

jam with cheese platter

Ingredients for this plum jam

Plums – I’ve used dark red plums for this plum and walnut jam, you can really use any plum that you like, foraged plums are just perfect!

Prunes – Those ready-to-eat dried prunes add extra depth and flavour to your plum jam with walnuts and brandy.

Sugar – I’ve used a mixture of both white basic granulated sugar and also brown muscovado sugar. The dark sugar adds a caramel depth of flavour. It is up to you about what way you want to go with the sugar.

Walnuts – Make sure that the walnuts you are using for your jam are still fresh. Nuts go off pretty quickly once you open that packet, so check for freshness first.

Brandy – Any brandy will do for this plum jam. You could use whisky or rum instead if you aren’t a brandy fan.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

    close up of jam jar

    How to make plum jam

    This is a super easy recipe and it doesn’t take long to make this plum jam either.

    Simply remove the stones/pits from the plums and chop into quarters (don’t bother peeling them) and cook them in a little water till tender which takes about 10 minutes or so.

    Stir in the chopped up prunes and add all the sugar. When all the sugar has dissolved add the chopped walnuts and raise the heat to a boil and bubble that jam till you get to the magical 105C setting point. See my post on basic jam making for tips.

    Remove the pan from the heat and stir in the brandy. Let the plum jam sit in the pan for a few minutes then ladle into sterilised jars. This is so that the walnuts will stay suspended within the jam and not just clump at the bottom of the jar.

      jar with knife and jam

      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 cool curds

      How to make great jelly

      How to make chutney and relish

      How to sterilise jars and bottles

      Sticky situations – troubleshooting your preserves

      Different types of preserves

      My favourite preserving kit

      How much plum jam does this make?

      You should get about 2 x 250ml jars of plum and walnut jam from this simple recipe. Want more? Then just double up the ingredients.

      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.

      cheese on plate

      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.

      larder links

      Looking for more plum recipes to try? Then check these out before you go;

      Sugar Free chia plum jam

      Plum and ginger chutney

      Plum jam with Chinese spices

      Plum fruit cheese with lime

      Sugar Free Spiced Plum Jam

      jam and cheese with knife

      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

      Gourmet 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.

      Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
      plum and walnut jam with brandy

      Plum Jam With Walnuts And Brandy

      Karon Grieve
      A rich and flavourful grown-up jam perfect for the cheeseboard or on hot buttered crumpets too
      5 from 4 votes
      Print Recipe Comment Bookmark Saved! Pin Recipe
      Prep Time 10 minutes mins
      Cook Time 40 minutes mins
      Total Time 50 minutes mins
      Course preserves
      Cuisine British
      Servings 35 servings
      Calories 71 kcal

      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
      Metric – US Customary

      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.

      Notes

      Calories given for a serving approximately 1 tablespoon. I got 2 x 250ml jars of jam from this recipe.
      Perfect on a cheeseboard or antipasti platter

      Nutrition

      Calories: 71kcalCarbohydrates: 15gProtein: 0.5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 1mgPotassium: 48mgFiber: 0.5gSugar: 14gVitamin A: 63IUVitamin C: 1mgCalcium: 5mgIron: 0.1mg
      My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
      Tried this recipe?Mention @LarderLove or tag #LarderLove

       

      Filed Under: ALL RECIPES, Autumn/Fall, Foraging Recipes, Homemade Jam

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      Easy Pickled Pumpkin Recipe »

      Comments

      1. Vaso says

        June 17, 2017 at 2:01 am

        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 🙂

        Reply
        • Karon Grieve says

          June 23, 2017 at 9:02 am

          Thanks Vaso,
          Glad you like the site so much. Would try the lemon juice first on walnuts.
          K x

          Reply
          • Vaso says

            June 27, 2017 at 5:54 pm

            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 🙂

            Reply
      2. Audra says

        September 11, 2018 at 11:11 pm

        Hello Karon! I look forward to trying this recipe. As written is the finished chutney safe for water bath canning?

        Reply
        • Karon Grieve says

          September 17, 2018 at 4:35 pm

          I would think so, we don’t really do that in the UK.
          K x

          Reply
        • Karon Grieve says

          September 17, 2018 at 4:46 pm

          I would think so I don’t do water bath canning myself
          K x

          Reply
      3. Jude says

        December 8, 2018 at 6:59 pm

        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…

        Reply
      4. Janet Smithson says

        September 17, 2020 at 11:56 pm

        Raw or toasted walnuts?

        Reply
        • Karon Grieve says

          September 19, 2020 at 2:48 pm

          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

          Reply
      5. Linda Mace says

        February 6, 2021 at 1:15 am

        Is the weight of the plums after pitting or with the pit Still in?

        Reply
        • Karon Grieve says

          February 8, 2021 at 12:03 pm

          Hi Linda
          I weighed the plums before removing the stones. Hope this helps
          K

          Reply
      6. Jane says

        August 28, 2022 at 1:54 pm

        Absolutely gorgeous. Gone down a storm with friends and family. I hadn’t got prunes so I substituted dates,and I added a teaspoon of cinnamon- very Christmas flavours. Made 7lbs,will definitely make more for gifts!

        Reply
        • Karon Grieve says

          August 29, 2022 at 10:46 am

          Hi Jane
          So glad you like the recipe so much. I’m sure all your friends will love this one at Christmas.
          K

          Reply
      7. Fonia says

        September 9, 2022 at 4:40 pm

        5 stars
        Just made this. So simple. Smells amazing and tastes pretty darn fab too

        Reply
        • Karon Grieve says

          September 9, 2022 at 5:00 pm

          Hi Fonia
          So glad you made my jam and like it so much. Great photo on facebook too!
          K

          Reply
      8. Susan Sayers says

        September 18, 2022 at 12:39 am

        This looks amazing, and I plan to make it with my cousin. How many 250 ml jars will it make? Just want to know how many to prepare. Many thanks!

        Reply
        • Karon Grieve says

          September 20, 2022 at 8:07 am

          Hi Susan
          Probably 2 jars. Hope you like it.
          K

          Reply
      9. HAYLEY STARK says

        September 5, 2023 at 8:32 am

        Hello Karon,
        How long will the plum jam with walnuts keep please ?

        Reply
        • Karon Grieve says

          September 11, 2023 at 10:08 am

          Hi Hayley,
          This will keep for up to a year, maybe you missed this bit in the post – 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.

          K

          Reply
      10. Barb says

        November 4, 2024 at 2:36 am

        Could I use frozen prune plums? I make a Christmas marmalade for hostess gifts and would love to add this to my repertoire . Thanks so much for sharing

        Reply
        • Karon Grieve says

          November 4, 2024 at 8:58 am

          Hi Barb,
          Yes frozen plums would be fine for this, hope you enjoy making your Christmas gifts.
          K

          Reply
      5 from 4 votes (3 ratings without comment)

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