Homemade Plum and Peach Jam

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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.

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

1. Wash and prepare the canning jars, lids, and rings.
2. Heat canning water in a large kettle until simmering.
3. Keep the flat lids in hot (not boiling) water.
4. Combine peaches, plums, lemon juice, and sugar in a large nonreactive pot.
5. Cook over medium heat until the sugar dissolves.
6. Bring to a full rolling boil that can’t be stirred down.
7. Add butter to reduce foam, if using.
8. Boil for 1 minute, stirring constantly.
9. Add the liquid pectin and boil for exactly 1 more minute.
10. Remove from heat and skim any remaining foam.
11. Ladle hot jam into jars, leaving 1/4 inch headspace.
12. Wipe rims and apply lids and rings.
13. Process jars in boiling water for the recommended time.
14. Cool on a rack and check seals.

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.

Homemade Plum and Peach Jam

Diana Rattray

Plum and peach jam is a harmonious blend of 2 stone fruits. It’s surprisingly easy to make with fruit, sugar, and pectin.

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Servings 56 servings

Calories 109

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Prep Time 35 minutes mins

Cook Time 2 minutes mins

Other TimeProcessing Time 5 minutes mins

Total Time 37 minutes mins

Ingredients

  

1x2x3x

• 2 ½ cups peaches, pitted, peeled, and ground, or very finely chopped
• 1 ½ cups plums, pitted, peeled, and ground, or very finely chopped
• 3 tbsp lemon juice
• 7 ½ cups granulated sugar
• ½ tsp unsalted butter, optional
• 1 (3-ounce) pouch Certo liquid fruit pectin

Recommended Equipment

• canning jars half pint
• Water bath canner
• Jar lifter and canning funnel

Instructions

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• Clean the canning jars thoroughly and rinse with hot water.
• 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.
  2 1/2 cups peaches | 1 1/2 cups plums | 3 tbsp lemon juice | 7 1/2 cups granulated 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 Certo liquid fruit pectin, return to a boil, and boil for exactly 1 minute longer, stirring constantly. Remove from heat and skim off any foam.
  1/2 tsp unsalted butter | 1 (3-ounce) pouch Certo liquid fruit pectin
• 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 flat lid on top. Screw the band 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 1 to 2 inches above the jars. Bring the water to a full rolling boil. Cover the kettle, maintain a gentle rolling boil, and begin timing. Process half-pints or pints for 5 minutes. See high altitude adjustments below.
• 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

*High Altitude Adjustments for Homemade Plum and Peach Jam

Higher Altitude Processing Times (total time):

• 1,001–3,000 ft: 10 minutes
• 3,001–6,000 ft: 15 minutes
• 6,001–8,000 ft: 20 minutes
• 8,001–10,000 ft: 25 minutes

Nutrition

Serving: 2TbsCalories: 109kcalCarbohydrates: 28gProtein: 0.1gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.02gTrans Fat: 0.001gCholesterol: 0.1mgSodium: 1mgPotassium: 17mgFiber: 0.2gSugar: 28gVitamin A: 39IUVitamin C: 1mgCalcium: 1mgIron: 0.05mg

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.

Keyword plum and peach jam

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