Plum-apricot jam.

My sister was searching high and low for a good (or just any) plum jam in the supermarkets, but it just wasn’t happening. So I made her one. So simple and delicious that I had to share it here on Amandish.




All you need: 

1 kg ripe plums
75 g of dried apricots
A splash of water
400 g of sugar






First things first: 

Take the dried apricots and put them in a bowl of water. Let them soak there for ½ an hour to a couple of hours. The longer they soak the more flavor they might add. blommemarmelade (3)

Cut the plums so the stone is all gone (I mean really gone! – I accidentally caught a small piece in my mouth and it felt like chewing on a tooth).

Put a splash of water in the pot, pour the plum chunks in and add the macerated apricots (without the water). Let it simmer on the stove for about 30 minutes and then add sugar.

Simmer/boil for another 5-10 minutes.



While that’s getting all jamilicious, boil your choice of jars for the jam.
I always leave the water in until the very moment I wanna pour in the jam. That way the jars stay warm and clean and I don’t risk that they burst.


The people on the receiving end of my jam aren’t too excited about chunks, so I blended everything silky smooth with a hand-mixer before pouring it into jars – but obviously that’s your choice.


After it’s in jars, attach a nice label and keep them cool until breakfast or scone time!