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Peach-and-Plum Jam

  • prep: 30 mins
    total time: 1 hour 20 mins
  • yield: Makes about 3 pints
Photography: chris court




  • 2 pounds ripe or overripe peaches
  • 2 pounds ripe or overripe red plums
  • 1 1/2 cups sugar
  • 1/3 cup water
  • 1 tablespoon fresh lemon juice, plus more if desired
  • Pinch of coarse salt

Cook's Note

Jam can be stored in refrigerator in airtight containers or jam jars up to 2 months.


  1. Step 1

    Pit peaches and plums and coarsely chop into pieces slightly smaller than 1/2 inch. Combine fruit, sugar, water, 1 tablespoon lemon juice, and salt in a heavy-bottomed pot and bring to a boil over medium-high heat. Boil (do not stir) until mixture begins to thicken, about 18 minutes.

  2. Step 2

    Reduce heat to low and cook, stirring frequently, until mixture is thickened and jamlike, about 30 minutes. Add more lemon juice to taste, then let cool completely.

Martha Stewart Living, June 2013

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Reviews (1)

  • 29 Aug, 2013

    Very easy to make. Very delicious. But it was not as thick as I might have liked. Maybe I should have left the skins on.

    But it's lovely on toast and pancakes.