I love making jam and at this time of year it's the best way to use up all the lovely fruit if you have rather a lot. We have a Victoria Plum tree which is chockablock with plums, so we have been making lots of muffins, crumbles and of course just eating them off the branch.
Making jams and chutneys are a brilliant way of preserving your fruit for later on and you can give jars to friends and family as presents too.
I've made plum jam before and it turned out so well, so I thought I'd give this plum and apple recipe a go for a bit of a change. Bramley Apples are the best for this recipe and they're very easy to come by in the UK in autumn for not a lot. In fact, this whole recipe is very economical, the only thing that will cost much at all is the sugar, but it's darn delicious and yields about 10 jars so don't let that put you off.
700g/1.5 lb plums, halved and stones removed
700g/1.5 lb cooking apples, peeled, cored and sliced
1 tbsp lemon juice
1.5kg/3 lb sugar
1. In a huge pan (the biggest you can get hold of) bring the plums, apples, lemon juice and water to the boil.
2. Reduce the heat to a simmer and cook for 30 mins until the fruit is soft.
3. Add the sugar and stir in thoroughly until it has dissolved. Bring the jam to the boil and boil for 25-30 mins or until the setting point has been reached.
(TIP - you can test if the jam has reached its setting point by blobbing a teaspoon full on a cold saucer, letting it cool for a couple of minutes, then pushing the surface with your finger tip. If the jam has formed a skin which rumples up when it is touched, your jam is there, if not it needs a little longer).
4. Use a slotted spoon to skim off any scum from the surface. Leave the jam to cool before pouring it in to clean, dry and slightly warmed jars.
Et voila! Perfect plum and apple jam to enjoy with buttery toast and a cup of coffee.
Don't forget to give a jar to your friends and fam the next time you pop round, I think they'll be rather impressed!