Equipment
Ingredients
Fruit Base
- 350 g bramley apple, peeled and grated
- 500 ml water
- 1300 g plums, stoned and chopped
Sweetener and Aromatics
- 800 g granulated sugar
- 2 orange, zested and juiced
- 2 lemon, juiced
- 10 ml edible gold glitter
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 823 kcal
- Protein
- 3 g
- Carbohydrates
- 213 g
- Fat
- 1 g
- Fiber
- 12 g
- Sugar
- 199 g
- Sodium
- 9 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 627 mg
- Calcium
- 92 mg
- Iron
- 0.9 mg
- Magnesium
- 34 mg
- Phosphorus
- 65 mg
- Zinc
- 0.4 mg
- Vitamin A
- 54 mcg
- Vitamin C
- 103 mg
- Vitamin E
- 1.0 mg
- Vitamin K
- 18 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.19 mg
- Niacin
- 1.5 mg
- Folate
- 37 mcg
- Water
- 459 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the grated apples and 500ml water into a large saucepan. Bring to a boil and cook for 15 minutes until the water is nearly evaporated and the apples have softened completely.
Add the chopped plums and orange juice to the saucepan. Stir the mixture and bring it back to a boil. Continue cooking for 15 minutes until the plum skins disintegrate and the liquid reduces.
Add the sugar and lemon juice to the pan. Boil the mixture until it reaches 104°C (219°F) on a sugar thermometer. Stir frequently to prevent the bottom from scorching.
Remove the saucepan from the heat. Stir in the orange zest and the edible gold glitter until evenly distributed.
Ladle the hot jam into sterilized jars and seal immediately. Leave the jars undisturbed for 24 hours to allow the jam to set fully.
Chef's Notes
- Bramley apples are used for their high pectin content which helps the jam set without added commercial pectin.
- Ensure jars are hot when filling with hot jam to prevent the glass from cracking.
Storage
Refrigerator: 6 months — Store in a cool, dark place until opened; refrigerate after opening.
Freezer: 1 year — Only if stored in freezer-safe containers with headspace.
Reheating: Not recommended
Troubleshooting
Jam is too runny and does not set
Cause: The mixture did not reach the required setting temperature of 104°C (219°F).
Fix: Return the jam to the pot and re-boil until it reaches 104°C.
Prevention: Use a calibrated sugar thermometer and ensure a rolling boil is maintained until the temperature is reached.
Cultural Context
Jam-making is a long-standing tradition in Britain, particularly for preserving seasonal fruits like plums. Bramley apples, a tart cooking variety, are often paired with sweeter fruits to provide a good pectin content for setting and a balanced flavour. This recipe elevates the traditional jam with a touch of glamour, making it perfect for festive occasions or as a special gift.
