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The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: 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.

Martha Stewart Living, September 2015

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Credit: Christopher Testani

Recipe Summary test

prep:
20 mins
total:
45 mins
Yield:
Makes about 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Variations

Mixed Berry

1 pound each raspberries, blackberries, and strawberries

Nectarine-Raspberry
2 1/4 pounds nectarines
12 ounces raspberries

Peach
3 pounds white or yellow peaches, peeled (optional)

Peach-Plum
1 1/2 pounds each peaches, peeled (optional), and plums

Plum
3 pounds plums

Raspberry
3 pounds raspberries

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