Recipe by Rosie Morgan

Pink haired pastry chef

It’s plum season and this plum jam is the perfect way to preserve your plums to enjoy them all year round! The added apple helps the jam to set instead of using pectin, which can be hard to source. This recipe makes four to five small jars.


800 grams plums, stones removed and sliced

180 grams apple (one large or 2-3 small) peeled and chopped small or grated

800 grams caster sugar


Add all ingredients to a large saucepan.

Cook on a medium heat for 30-40 minutes, stirring often until the fruit has started to break down, becomes mushy and started to thicken. If using a thermometer, you're looking for around 105°c. To check if it’s done without a thermometer, you can place a tiny bit of jam onto a cold plate. Leave it for 10-15 seconds. If it firms up to a set jam consistency, it is ready.

Sterilise your chosen jars by submerging in boiling hot water for five minutes prior to filling or placing freshly washed jars into an oven at 150°c for 10 minutes. Jars can also be sterilised in a regular dishwasher cycle used without cleaning agents.

Carefully transfer the hot jam into freshly sterilised jars. Place the lids on carefully but firmly and turn upside down to cool and seal.

Once completely cold, store the unopened jars in a cool, dark place for up to one year. Opened jam can be stored in the fridge for up to one month.


Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef

You can also contact her at:


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