• 1.2kg tangy apples (or half apples / half plums)

600ml red wine (or red grape juice for kids)

  • 200ml orange juice
  • 3-4 cloves
  • 1 cinnamon stick (or 1 tsp powder)
  • 1 tsp ground allspice
  • 2 vanilla pod, with seeds
  • 900g caster sugar
  • 1 lemon, juiced
  • 3-4 tbsp raisins


  • STEP 1
    Peel and core apples; then cut into cubes. (de-stone the plums)
  • STEP 2
    Add all ingredients to a tall pot (be careful, jam tends to rise a lot whilst boiling!) and bring to the boil. Stir occasionallyl.
  • STEP 3
    Put a small saucer into the freezer (it will make sense soon...)
  • STEP 4
    Once bubbling, leave to boil vigorously for about 50min. To test whether the jam has "set", take a teaspoon full and drizzle it onto the cold saucer. If you can touch the surface after a few seconds and it doesn't run when tilting the saucer, it has set. If not, keep boiling for another minute and then test it again.
  • STEP 5
    Once it has set, remove the cloves, vanilla pod and cinnamon stick (if using). If you like a smooth jam, you can now blend it.
  • STEP 6
    Skim any scum that has risen to the surface and fill the jam into 4 sterilized jars.
  • STEP 7
    Close the jars and place them upside down for about 15min (this ensures that the lids create a tight vacuum). Merry Christmas!
  • STEP 8
    If you've sterilised and sealed your jars properly the jam should last for up to a year unopened. Once opened, store in the fridge.

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