Apples and Plum jam

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Apples and Plum jam

Production: 12 – 250ml. Jars
Preparation: 15 Minutes
Cooking: 80 Minutes
Canning (boilling bath): 10 Minutes

A improved version of the simple plum jam. The marriage of plums and apples gives us an amazing result, apples have diluted the concentration of pectin plums, this jam has a perfect texture spreads for bread or croissant at breakfast. Simply adding some sweet and moderately acidic apples (Paulared) gives a perfect marriage that produces a lot less sugary than the pure plum jam.

Apples and Plum jam


Italian plums – [2 1/2 lbs.]  (1,1 Kg.)
Apples – [2 lbs.]  (908 g.)
White Sugar – [8 cups]  (2 L.)
Lime (Juce and Zest) – [1]
Cinnamon (Sticks) – [2]
Ground Nutmeg – [1 tablespoon]  (15 ml.)
Water – [1 cup]  (250 ml.)

1- Wash and cut plums in half. Place the fruit stones in a bag of cheesecloth.
2- Add the cinnamon stick and the nutmeg with the stones and close the bag.
3- Peel and slice the apples.
4- Place the fruits, the bag, the zest and the lime juice in a large pot and add the water.
5- Bring to a boil, reduce heat and simmer for one hour.
6- Remove the bag of fruit stones and spices.
7- Add the sugar and butter. Stir well.
8- Bring back to a boil and cook 20 minutes over high heat.
9- Remove from heat.
10- Pour into sterilized jars.

– – – Home Canning process – – –
10 minutes in a boilling water bath

Learn all the basic home canning techniques in our free guide:
JeBouffe Home Canning Guide