#AtoZchallenge J – Jam Making

Plumberry Jam is the perfect summer recipe.

It uses fresh blackberries, plums and cooking apples from the garden or after a foraging trip. I love the added sharpness of the lemon in this jam recipe. It makes a delicious change to the usual sweetness you expect. Original recipe from Clippy McKenna’s book ‘500 Jams & Preserves’.

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600g sugar

2tbsp fresh lemon juice

225g each of peeled & chopped cooking apples, de-stoned plums and blackberries.

3 tbsp. water

(The original recipe also adds fresh vanilla which I didn’t have. I didn’t add any vanilla essence despite its appearance in the picture!)



  1. Gently boil the water, apple and plums in a pan. It will take about 10 minutes to go soft.
  2. Add the blackberries and lemon juice and cook until soft – 5 to 10 minutes.
  3. Once soft, add the sugar and stir until dissolved.
  4. Cook with the lid off so the mixture starts to reduce and thicken.
  5. Cook on a rolling boil. It will be ready in about 5 minutes.
  6. Check it has a jam consistency. Leave to cool a little before pouring into sterilised jars and seal.

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As you can see it made three smallish jars. I’m eeking out the last jar, and can’t wait for the summer to make some more.

I also love marrow, ginger and cinnamon jam. It’s even more delicious than plumberry. Unfortunately, I don’t have any pictures to share of this, but I’ll do a post about it later in the year.


Tomorrow I’ve be answering some of Kai’s Questions…

Please check here for links to other a-z challenge posts.

8 thoughts on “#AtoZchallenge J – Jam Making

  1. This sounds wonderful, and I’m intrigued by the thought of marrow, ginger and cinnamon jam too. I enjoy making jam in small batches during the summer months – I might add this recipe to my list to try out. 🙂

    Liked by 1 person

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