Some years, the plum tree is laden with fruit, others produce hardly a plum. We have had lots this year, so I’ve been busy making compotes, chutneys, jams and relishes. This one is delicious on bread or toast, but also good with cold pork or ham.
Victoria Plum and apple jam
- 450g Bramley cooking apples, peeled and cored
- 900g Victoria plums, halved and stoned, then quartered
- 1.1kg Granulated sugar
- Preheat the oven to 150˚C/gas 2. Cut the apples into chunks and place them, along with the plums and 150ml water, in a wide, stainless-steel pan. Cover and simmer for 10–15 minutes, until the plums are soft and the apples are cooked to a pulp.
- Meanwhile, heat the sugar in an ovenproof dish in the oven for 5–10 minutes and sterilise the jam jars and lids. When the fruit is cooked, add the warm sugar, stirring until dissolved. Boil uncovered until set, about 10–15 minutes. Pour immediately into warm jars and seal while hot.
To sterilise jam jars and lids, wash, rinse and dry them (remove any traces of old labels if you’re recycling) and put into the oven for 10 minutes at 150 degrees C/gas 2.
Assuming you’re not just having this jam for breakfast, it would be perfect with a rosé that’s fresh, with a wonderful balance of citrus and red-fruit flavours. Torres San Medín 2008 Cataluña, Spain. Bin 36052; £6.99.
- Preparation time: 30 minutes
- Cooking time: 30 minutes
- Total time: 1 hour
Makes: Makes 4 x 450g jars
Typical values per serving:
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This recipe was first published in October 2009.