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spiced plum and apple jam

Spiced plum and apple jam

Karon Grieve
A rich and fruity jam with lots of spices perfect for everything from toast to glazing meat and as part of a cheeseboard or dessert topping too
4.78 from 9 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course preserves
Cuisine British
Servings 50 servings
Calories 72 kcal

Ingredients
 

  • 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
Metric - US Customary

Instructions
 

  • 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

Notes

Calories shown for one serving of my plum and apple jam which is approximately 1 tablespoon.
Your plum and apple jam will keep for up to a year in a cool cupboard, once opened store in the fridge and use within a month.

Nutrition

Calories: 72kcalCarbohydrates: 19gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 3mgPotassium: 41mgFiber: 0.5gSugar: 18gVitamin A: 33IUVitamin C: 1mgCalcium: 11mgIron: 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!
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