Plum and Apple Jam

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 2lb/1 kg plums
  • 2lb/1 kg cooking apples
  • 1½ pints/750 ml water
  • 3lb/1.5 kg sugar


Wash the plums, cut them in half and take out the stones. Peel and core the apples, and cut them in slices. Put the fruit and water into a pan and simmer until soft. Stir in the sugar over low heat until dissolved. Boil hard to setting point, pour into hot jars and cover.

Part of