Peach-Plum Jam

Photo: Christopher Testani
Prep Time:
20 mins
Total Time:
45 mins
5 cups

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.


  • 1 ½ pounds peaches, peeled (optional), pitted, and cut into 1-inch chunks if large

  • 1 ½ pounds plums, pitted

  • 1 ½ pounds sugar (3 ⅓ 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.

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