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)
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
