Homemade Plum and Peach Jam
Homemade plum and peach jam is easy to make. The combination produces a delicious, harmonious jam that is full of flavor.
by Diana Rattray
This plum and peach jam brings together two naturally sweet, gently tart stone fruits for a gorgeous summer preserve. Peaches add softness and fragrance, while plums contribute rich color and a little tang. The combination gives you a bright, balanced jam that works beautifully on toast, biscuits, yogurt, or as a filling for cakes and pastries.
If you haven’t made jam before, this is an excellent place to start—liquid pectin keeps the process simple, and the cook time is surprisingly short. A bit of lemon juice brightens the flavor and helps the jam set, and the optional butter helps control foam for a clearer finish. Once everything is simmering, the whole batch comes together quickly.
What You’ll Like About This Dish
Beautiful flavor balance. Sweet peaches meet tart plums for a vibrant, aromatic jam.
Quick to make. A short boiling time and liquid pectin make the process beginner-friendly.
Small-batch friendly. Makes 6 to 7 half-pints—perfect for gifting or keeping.
Versatile. Spread it on toast, swirl into oatmeal, spoon over ice cream, or use in baking.
Ingredient Notes
- Peaches – Peeled and finely chopped or ground; choose ripe but firm fruit.
- Plums – Pitted and finely chopped; red or black plums both work.
- Lemon juice – Helps the jam set and brightens the flavor.
- Sugar – Necessary for structure and shelf stability in traditional canning.
- Butter (optional) – Helps reduce foaming.
- Liquid fruit pectin – Ensures a reliable set and quick cooking time.
Steps to Make Homemade Plum and Peach Jam
- Wash and prepare the canning jars, lids, and rings.
- Heat canning water in a large kettle until simmering.
- Keep the flat lids in hot (not boiling) water.
- Combine peaches, plums, lemon juice, and sugar in a large nonreactive pot.
- Cook over medium heat until the sugar dissolves.
- Bring to a full rolling boil that can’t be stirred down.
- Add butter to reduce foam, if using.
- Boil for 1 minute, stirring constantly.
- Add the liquid pectin and boil for exactly 1 more minute.
- Remove from heat and skim any remaining foam.
- Ladle hot jam into jars, leaving 1/4 inch headspace.
- Wipe rims and apply lids and rings.
- Process jars in boiling water for the recommended time.
- Cool on a rack and check seals.
Tips
Use ripe fruit for the best flavor and color, but avoid fruit that is overly soft or bruised.
Chill a small plate in the freezer; dab on a little jam to test the set before filling jars.
Always use a nonreactive pot (stainless steel, enamel) when cooking acidic fruit.
If a jar doesn’t seal, refrigerate and use that one first.
Recipe Variations
- Plum-forward version. Increase plums to 2 cups and reduce peaches slightly.
- All-peach or all-plum jam. Use a single fruit in the same total amount.
- Warm spice version. Add a pinch of cinnamon or cardamom to the cooked jam.
- Vanilla version. Stir in 1 teaspoon vanilla extract after removing from heat.
- Chunky jam. Chop fruit instead of grinding for more texture.
Serving Suggestions
- Serve on buttered biscuits or toast.
- Pair with yogurt or cottage cheese.
- Fill pastries and desserts, such as a Bakewell tart, sandwich cookies or thumbprint cookies, hand pies, or puff pastry desserts.
- Add to oatmeal or pancakes.
- Garnish cheesecake or ice cream with a spoonful of jam.
How to Store
Store sealed, processed jars in a cool, dark place for up to 12 months.
Refrigerate any opened jar and use within 3 weeks.
If a jar does not seal properly during processing, refrigerate immediately and enjoy within a few weeks.
Homemade Plum and Peach Jam
Ingredients
- 2 1/2 cups peaches, pitted, peeled, and ground, or very finely chopped
- 1 1/2 cups plums, pitted, peeled, and ground, or very finely chopped
- 3 tablespoons lemon juice
- 7 1/2 cups granulated sugar
- 1/2 teaspoon butter, optional
- 1 pouch fruit pectin
Instructions
- Clean the canning jars thoroughly.
- Fill a large canning kettle about three-quarters full and bring to a simmer.
- Fill a saucepan with water and bring to a simmer; reduce heat to low and add the flat sealing lids. Keep the lids in hot water (do not boil).
- In a large, nonreactive pot, combine the finely chopped or ground peaches and plums, the lemon juice, and the sugar.
- Cook, stirring, over medium heat until sugar has dissolved. Bring the mixture to a boil that can’t be stirred down. Add the butter, if desired, to keep foaming down. Continue boiling for 1 full minute, stirring constantly. Add the fruit pectin and boil for exactly 1 minute longer, stirring constantly. Remove from heat and skim off excess foam.
- Fill a jar with the hot fruit mixture, leaving 1/4 inch headspace. Wipe the jar rims and threads with a dampened cloth and place the seal on top. Screw the lid on firmly but not too tightly. Repeat with the remaining jars until the jam is all used. Lower the jars into the simmering water and add more hot or boiling water to about 2 inches above the jars. Bring to a boil. Cover the kettle and reduce the heat to keep it at a gentle boil. Boil pints or half-pints for 5 minutes.*
- Remove the jars to a rack. If a jar does not seal, refrigerate it and use it first. Or, reseal and process again. The recipe makes about 7 half-pints.
Notes
- For altitudes of 3,001 to 6,000, process for 10 minutes.
- For altitudes of 6,001 to 8,000 feet, process for 15 minutes.
- For altitudes of 6,001 to 10,000 feet, process for 20 minutes.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
