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Few things capture the essence of autumn like a spoonful of plum jam with walnuts and brandy. It’s warm, rich, just a little boozy, and has the perfect balance of sweetness, tartness, and texture. Whether you’re planning to enjoy it on a toasted crumpet or gift it during the holidays, this preserve delivers both nostalgia and indulgence in every jar.

More than just a spread, this gourmet jam recipe is a celebration of seasonal produce and thoughtful pairing. As plums come into their juicy prime, it’s the perfect time to stock up and create something truly memorable.

For best results, you’ll need a few preserving basics. You can learn how to sterilize jars properly to ensure safety and shelf life. A good sterilization process is non-negotiable when it comes to homemade preserves, especially those that include nuts and alcohol.

If you’re wondering what to serve this with, think cheeseboards, roasted meats, or even desserts. Pairing this jam with the right cheese is easy with resources like this helpful cheese pairing guide, which helps match flavors like creamy brie or sharp cheddar to sweet, spiced jams like this one.

Why Make Plum Jam with Walnuts and Brandy?

Unique flavor combination: The depth of plums, the crunch of walnuts, and the warmth of brandy make this jam more than just another fruit spread.
Holiday-friendly: It feels festive and makes a great edible gift.
Versatile: Works as well with savory foods as it does on breakfast toast.

A Brief History of Jam with Alcohol and Nuts

Jam dates back thousands of years, but the combination of fruit, nuts, and alcohol has a more modern appeal. European culinary traditions often embraced fortified fruit preserves as a way to extend shelf life and enhance flavor. The use of brandy and walnuts adds a rustic luxury and makes it feel like something out of an old-world kitchen.

Ingredients You’ll Need

Here’s your ingredient list for one small batch (yields about 2 x 250ml jars):

450g ripe plums, pitted and quartered
8 prunes, chopped (adds depth and natural sweetness)
350g white sugar
50g muscovado sugar (for a rich, caramel note)
75g walnuts, chopped (ensure they are fresh)
2 tbsp brandy (or use whisky/rum if you prefer)
4 tbsp water

Equipment Checklist

Make sure you have:

A large, deep preserving pan
A long wooden spoon
Sterilized jars with lids
A funnel and ladle
Candy thermometer (optional but recommended)

Step-by-Step Instructions

1. Prepare the Fruit

Wash, stone, and quarter your plums. No need to peel.
Chop the prunes roughly.

2. Cook the Plums

Add plums and water to your pan and cook over medium heat until soft—about 10 minutes.

3. Add Sweetness and Depth

Stir in the prunes.
Add both types of sugar.
Stir gently until sugar dissolves completely.

4. Incorporate Walnuts and Boil

Add chopped walnuts.
Increase heat and bring the mixture to a boil.
Continue boiling until it reaches jam setting point (around 105°C or when the jam wrinkles on a cold plate).

5. Add the Brandy

Once the jam is set, remove from heat and stir in the brandy.
Let it rest for a few minutes to help suspend the nuts.

6. Jar and Store

Carefully ladle the hot jam into sterilized jars.
Seal immediately and store in a cool, dark place.

Storage and Shelf Life

Unopened jars: Store in a dark, cool pantry for up to 12 months.
Opened jars: Refrigerate and use within 1 month.

Serving Suggestions

This isn’t just a toast topper. Here are some serving ideas:

On a cheeseboard with blue cheese, brie, or gouda
With roasted pork or duck as a glaze
Swirled into Greek yogurt or oatmeal
On warm scones or croissants
As a filling for thumbprint cookies or tarts

Gifting Tips

Want to turn your jam into a holiday present? Try:

Mason jars with gingham cloth lids and handwritten tags
Pair with artisan crackers or mini cheese wheels
Use vintage-style labels and twine for that rustic charm

Nutritional Snapshot (Per 1 tbsp)

Calories: 71 kcal
Sugar: 14g
Fat: 1g
Carbohydrates: 15g
Protein: 0.5g

Common Mistakes and Fixes

Jam too runny? Re-boil it to reach setting point.
Nuts clumping? Let the jam cool slightly before jarring so they stay suspended.
Crystallized sugar? Ensure sugar is fully dissolved before boiling.

FAQs

Can you add alcohol to homemade jam?
Yes! Add it after boiling to preserve the flavor and aroma.

Can you use frozen plums or prunes?
Absolutely. Thaw and drain them well before use.

Are toasted or raw walnuts better?
Raw walnuts are traditional, but toasting brings out more nutty flavor.

Is this jam safe for water bath canning?
Yes, if the acidity is correct. It’s generally considered safe thanks to the sugar content.

Can I make a sugar-free version?
You can, but it may need chia seeds or pectin for texture and won’t last as long.

Final Thoughts

Plum jam with walnuts and brandy is a recipe that elevates a simple preserve into something decadent. It captures the best of the season—sweet fruits, warm spice, and rich textures. Whether you’re spooning it over toast or adding it to a gourmet cheeseboard, it’s sure to impress.

Try making a batch this weekend, and you might just start a new holiday tradition.