Plum and Apple Jam

Preparation info

  • Yield—

    5 lb.

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. plums
  • lb. apples (prepared weight)
  • ¾ pt


Wash the plums. Peel and core the apples. Stew the fruit slowly in the water until the skins of the plums are softened. Add the sugar, stir over a low heat till dissolved, bring to the boil and boil rapidly till setting point is reached.

Pour into warm, dry jars and cover.