Ingredients
• 200g plums
• 250g cooking apples
• 300ml water
• 600g caster sugar
• Juice of 1 lemon
Method
1. Remove the stone from the plums and chop into small cubes. Peel and core the apples and chop into cubes.
2. Add the fruits, lemon juice and water to a large pan and bring to the boil, reduce the heat and simmer until the mixture has softened. This will take about 20 minutes depending upon the ripeness of the fruit, if the mixture looks too dry add a touch more water.
3. Add in the sugar and boil until the set point is reached. The set point can be tested by placing a teaspoon of jam on a cold plate (in the fridge). If the jam sets it is ready, if not boil for another 5 minutes and check again. The set point should be reached in 10-15 minutes.
4. Pour into sterilised jars and quickly secure the lids.
5. Store in a cool dry place for up to one year, once opened store in the fridge.
This wonderfully autumnal preserve can be spread on toast, swirled through porridge or used to jazz up the humble Victoria sponge.
