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Victoria Plum and apple jam
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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.
Makes: Makes 4 x 450g jars
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.
Typical values per serving:
This recipe was first published in October 2009.