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peach plum jam

StoryHugs avatar
Recipe by
Mylinda Butterworth
@StoryHugs
Lake Shore, MD

This is a soft jam filled with the sweetness of peaches and plums without being overly sweet. Enjoy. Variation on a Theme: While boiling fruit place a cheesecloth bag filled with 5 crushed cinnamon sticks, 5 allspice berries and 10 whole cloves to created a spiced peach plum jam for the holidays. Make sure you remove the bag before filling jars.

yield 6 half-pint jars
prep time 20 Min
cook time 15 Min
method Canning/Preserving

Ingredients For peach plum jam

  • 2 1/2 c
    peaches, peeled & choppped
  • 1 1/2 c
    plums, finely chopped
  • 3 Tbsp
    lemon juice
  • 1/4 c
    ball real fruit low or no sugar pectin
  • 1 1/2 c
    granulated sugar

How To Make peach plum jam

  • 1
    Prepare waterbath canner by placing clean jars on rack and fill pot and jars with hot water till it just barely covers the jars, then bring to a boil. Once the water begins to boil turn temperature down to simmer and drop in rings and lids.
  • 2
    Chop peaches and plums.
  • 3
    In an 8 large pot combine chopped peaches, plums and juice or water. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
  • 4
    Add sugar. Boil hard for 1 minute stirring constantly. Remove from heat. Skim foam if necessary.
  • 5
    Remove jars from canner and empty out water. Place jars on a folded towel.
  • 6
    Ladle hot jam into hot jars, one at a time leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
  • 7
    Place filled jars in canner making sure jars are covered by at least 1 to 2 inches of water. Place lid on canner. Bring to water to gentle, steady boil. Process for 10 minutes. Turn off heat and let set for an additional 5 minutes.
  • 8
    Remove jars and place on a folded towel and let cool undisturbed for 24 hours. Check to see if lids are popped down before storing. If they aren't store in fridge.
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