Apple and plum jam – a recipe for the topping and filling with step-by-step photos

This apple and plum jam recipe yields a uniquely beautiful and flavorful jam thanks to the multi-stage cooking process. No thickeners are required to achieve the desired consistency. Apples contain natural pectin, and plums provide ample acidity.

Nutritional value per serving

200.5 kcal

Proteins: 0.3 g
Fats: 0.2 g
Carbohydrates: 48.9 g

*Nutritional value is calculated per 100g of ingredients

Total time: 35 min
Time in the kitchen: 25 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Recipe with step-by-step photos

Apple and plum jam

Ingredients

Servings

Apples

500 G
Plum

1 kg
Sugar

750 G

Preparation

Step 1

Wash the plums, remove the pits, cut into small wedges, and sprinkle with sugar. Tap the bowl gently on the work surface to distribute the sugar evenly. Leave at room temperature for a few hours to release the juices.

Step 2

Place everything in a large saucepan, scrape off any remaining sugar with a flexible spatula and bring to a boil over medium heat.

Step 3

Don't boil for too long, just wait until the sugar has completely dissolved. Turn off the heat and let it steep for 5-6 hours. By this point, the plum slices will have firmed up and held their shape, and the syrup will have darkened.

Step 4

Return to the stove and bring to a boil. At this point, add the peeled, pitted, and sliced apples. Bring to a boil and let simmer overnight. Then return to the heat and simmer for 5 minutes.

Step 5

The apple-plum jam is ready. Pour it hot into jars and seal.

Step 6

Unripe and firm plums are best for canning, especially if you have wild plums growing in your garden. Firm plums tend to fall apart less during cooking and retain their shape. Honey plums, which have fallen off, will float in the syrup like untidy tatters after cooking.

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