I love autumnal fruits and berries. And this plum and apple jam mixes two of my favourite fruits. Throw in the added spices and this tasty jam makes the winter months far more cozy.
Spiced plum and apple jam
This simple plum and apple jam for me is the taste of autumn in a jar. It’s warming and spicy, sweet and fruity. We are saying goodbye to the summer berries and hello to the richness of autumnal fruits.
When I was growing up we had an ancient apple tree in our garden. The neighbour’s plum trees hung right over our wall. The bounty from those trees was always eagerly awaited.
My brother and I would climb the apple tree and grab as many as we could and scale the wall for the plums.
But my Mum got first dibs for her jam making. My Mum made this plum and apple jam every year. While she just used to spice hers with cinnamon I’ve added a few more warming spices to ramp up that flavour.
Ingredients for plum and apple jam
Plums (any type you like)
Apples (again, use any apples here)
Sugar (Light muscovado sugar and normal granulated white sugar)
Spices – cinnamon, star anise, cardamom, allspice, fresh ginger
I’ve used a combination of two types of sugar in my plum and apple jam. You can easily just use all white sugar if you like.
But I love the depth that the muscovado sugar adds to this jam.
If you don’t have whole spices as I’ve used here you can use ground spices. For this plum and apple jam recipe, I’d use 1/4 tsp ground cinnamon, 1/4 tsp ground cardamom, 1/4 tsp ground allspice and 1/4 tsp ground ginger.
How to make plum and apple jam
Peel the apples and core them and chop into chunks
Remove the stones (pits) from the plums and cut into quarters. You don’t need to peel the plums
Pop the plum stones and all the spices into a piece of muslin tied with string
Toss all ingredients (apart from the sugar) into a deep pan and add water
Simmer gently for about 15 minutes till the fruit is soft and tender
Give it a good squish with a potato masher
Add the sugar and let it dissolve, then raise the heat to a boil and skim off any scum that forms as it’s boiling
Once it reaches the magical setting point of 105C (about 10-12 minutes) remove from heat and ladle into sterilised jars
Using the plum stones adds extra flavour to your jam. The plum stones themselves give off an almost almond like flavour. So don’t let them go to waste.
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How long will this jam last?
Like most of my jams (only the sugar free jams are different), this plum and apple jam will keep for up to a year. Once opened store it in the fridge and use within a month.
How to use plum and apple jam
Don’t just think of this tasty jam as something to spread on your morning toast.
Oh no, this spiced plum and apple jam is way more versatile than that. Think outside the jar my friends!
I like to use mine on a cheeseboard, it goes really well with rich mature cheeses.
Add plum and apple jam to a simple toasted cheese sandwich to lift it to new heights.
Thin the jam a little with water and use as a glaze on pork when roasting. You can do the same with root veggies too.
You can make a great plum sauce with this jam by adding some soy sauce and water. Or just thin it down and use as a glaze on roast duck too.
Stir the plum and apple jam into Greek yogurt or your overnight oats for the perfect quick breakfast.
Want a hearty winter brekkie, then stir this plum jam into your porridge for a great start to the day.
Add some brandy (just a splash) and then use this jam as a topping for really good quality vanilla ice cream and you have the perfect almost instant dessert!
How much jam does this recipe make?
I got 5 little 150ml jars from my plum and apple jam recipe. I like making small batches of jam with any fruit I have to hand. Just double up the recipe to make a bigger batch.
I like giving my jams away as presents at Christmas and little jars are great for this.
Looking for more plum jam recipes? Then check these out before you go;
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Spiced plum and apple jam
- 375 g plums
- 625 g apples any type
- 500 g light brown muscovado sugar
- 300 g granulated sugar
- 300 ml water
- 1 small cinnamon stick
- 1 star anise
- 3 cardamom pods split
- 3 allspice berries
- 1 tsp chopped fresh ginger
- 1 bay leaf
- Peel and core the apples and roughly chop
- Remove stones (pits) from plums and quarter them (keep the stones)
- wrap all spices and the plum stones in a piece of muslin and tie with string this is your spice bag to add flavour
- heat the plums, apples, bay leaf and spice bag with the water and simmer for about 15 minutes till fruit is tender. Give it a squish with a potato masher
- Add the sugar and let it dissolve completely then raise heat and boil till you reach the setting point (105C) remove from heat and ladle into sterilised jars
- Dispose of used spices and bay leaf and wash muslin for future use