I have a few other summer fruit jams, but for autumn/winter I like this one. It’s used in my Braised Red Cabbage recipe and will be used in a Slovakian millefeuille (link to follow). See the footnotes for other serving options.
There’s no need for pectin or jam sugar (which is just caster sugar with added pectin), if you use arrowroot powder or cornflour as a thickener.
Makes: One 500ml jar (plus a teeny bit extra)
- 4 plums, stoned and chopped
- 2 eating apples (Gala, Braeburn, Red Delicious, etc), cored and chopped
- 1 orange: finely grated zest, and juice/pulp
- 1 unwaxed lemon: finely grated zest, and juice/pulp
- 1 unwaxed lime: finely grated zest, and juice/pulp
- 3 heaped dessert spoonfuls of molasses sugar (dark muscavado or soft dark brown sugar are fine substitutes)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground mace (ground nutmeg will substitute)
- 2 heaped dessert spoonfuls of cornflour or arrowroot powder
- One large, heavy-bottomed pot with lid
- Manual whisk
- Grater for citrus zest
- Chopping board and sharp knife
- Peeler (optional)
- 500ml jam jar with sealing lid/ring (optional)
- Peel the plums and apples if you like prior to chopping – I quite like the rustic nature of jams which include unpeeled fruit, but you may want something more refined. Also, chop them roughly for a more rustic/chutney result; or chop really quite small for a finer jam.
- Put all ingredients, except cornflour/arrowroot, in a large covered pot over a high heat and bring to the boil. Briskly whisk in the cornflour/arrowroot and leave to bubble on a medium heat for 10 minutes with the lid off, whisking every few minutes.
- Reduce the heat (ideally, move the pot to the smallest ring at the lowest setting), put on the lid, and leave to simmer for 20-25 minutes, whisking occasionally, until it’s thickened to your preferred consistency. You can take the lid off after 15 minutes and increase the heat slightly to let it really reduce down.
- If you want to save it for later, you could sterilise a 500ml jam jar (see here for details), and pour the jam into it. With a new lid/ring, it’ll keep in the cupboard for up to 6 months prior to opening; after which it’ll keep for up to a month in the fridge. With a previously-used lid/ring, you should put it straight into the fridge after cooling, and use within 5 weeks.
Other Serving Suggestions
As above, this jam was a welcome addition to my Braised Red Cabbage. Interestingly, the leftover amount from a 500ml jar was exactly the right amount (3 TBsp) to add to the cabbage.
This jam is quite nice on toast. But on plain or oat biscuits with Cheshire cheese, it’s truly amazing. It pairs beautifully with most mild-flavoured white, crumbly cheeses including Wensleydale, Lancashire, and Caerphilly.
For a fun canapé, try my Filo Parcels with Jam and Cheese which includes this jam with Cheshire cheese in little bite-sized easy-make parcels.