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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

  • 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

close up of jam jar

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.
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 mins
Cook Time 40 mins
Total Time 50 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!
Keyword plums
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

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

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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

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