New This Month

Peach-Plum Jam


The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.

  • Prep:
  • Total Time:
  • Yield: Makes about 5 cups

Photography: Christopher Testani

Source: Martha Stewart Living, September 2015


  • 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


  1. 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.

  2. 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 Add a comment

  • dplouffeatmcn
    2 JUL, 2017
    Used this recipe to make peach jam. It's the best jam ever, topping strawberry and plum jam. And I don't like peaches! Thanks for posting!