This fruity jam is wonderful served with scones and clotted cream, or layered into a Victoria sandwich
Makes: 4 x 450g jars
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Preheat the oven to 150°C, gas mark 2. Cut the apples into chunks and place them, along with the plums and 150ml water, into 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 while the jars and lids are sterilising (see the Cooks' tip on page 32). 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. When cold, store in a cool, dark place for up to 6 weeks.
Typical values per item when made using specific products in recipe
Energy | 137kJ/ 32kcals |
|---|---|
Fat | 0g |
Saturated Fat | 0g |
Carbohydrates | 8g |
Sugars | 8g |
Fibre | 0.2g |
Protein | 0.1g |
Salt | 0g |
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