No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Peach-and-Plum Jam

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

advertisement

advertisement

Ingredients

  • 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.

Directions

  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.

Source
Martha Stewart Living, June 2013

Related Topics

advertisement

advertisement

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.