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Peach-Plum Jam
Credit:
Christopher Testani
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes about 5 cups
Ingredients
Ingredient Checklist
1 1/2 pounds peaches, peeled (optional), pitted, and cut into 1-inch chunks if large
1 1/2 pounds plums, pitted
1 1/2 pounds sugar (3 1/3 cups)
Coarse salt
2 tablespoons fresh lemon juice
Gallery
Peach-Plum Jam
Credit:
Christopher Testani
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes about 5 cups
Gallery
Peach-Plum Jam
Credit:
Christopher Testani
Peach-Plum Jam
Credit:
Christopher Testani
Peach-Plum Jam
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes about 5 cups
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes about 5 cups
prep: 20 mins
total: 45 mins
prep:
20 mins
total:
45 mins
Yield: Makes about 5 cups
Makes about 5 cups
Ingredients
Ingredients
- 1 1/2 pounds peaches, peeled (optional), pitted, and cut into 1-inch chunks if large
- 1 1/2 pounds plums, pitted
- 1 1/2 pounds sugar (3 1/3 cups)
- Coarse salt
- 2 tablespoons fresh lemon juice
Directions
Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Peach-Plum Jam
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Reviews:
Most Helpful
Most Helpful
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All Reviews for Peach-Plum Jam
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
