Peach Plum Summer Jam Recipes

SPICED PEACH PLUM JAM

Steps:

• Peel the peaches.
• Slice peaches and plums (no need to peel the plums) into sections around the pits and place into your pot.
• Add the rest of the ingredients.
• Heat over medium heat to bring to a boil.
• Keep at a low boil until the fruit is very soft, about 25 minutes.
• Remove the sprig of rosemary, and run the rest of the mixture through the medium disc of your food mill.
• Return to the pot and continue boiling until thick and jammy, another 20-25 minutes.
• Taste and adjust any seasonings.
• Pour into clean jars, and store in the fridge for up to 3 weeks.
• Enjoy!

PLUM PEACH JAM NO-PECTIN

Steps:

• Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
• Score an X on the peaches and plums with a knife. Then, blanch them in hot water for 3 minutes to remove the skin. Let cool slightly then peel and core them. Chop the fruit roughly so you don't have large pieces.Pro tip - Covering the fruit in a bowl with plastic wrap for 7 to 10 minutes will help the skin peel off easily.
• In a heavy bottom pan, combine the fruits, sugar, salt, and lemon juice.Pro tip - If you plan to use the fruit with the skin on, let the fruits macerate in sugar and lemon juice for a few hours before cooking. This softens the blueberry skin considerably.
• Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high. Pro tip - Boiling the jam is important as it releases pectin from the skin and seed in fruits.
• Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Use a vegetable masher to mash the fruit - so you have a smoother jam-like consistency.Pro tip - Mashing the fruit is optional, as the fruit will break down into smaller chunks similar to preserve as it cooks. However, mashing will give smoother consistency like jam.
• Continue to simmer for about 20 to 30 minutes more stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools.Pro tip - The cooking time will depend on the quantity of the jam as well as the heat applied to it. It's ok to cook a little longer but there must be a simmer for the fruit to release pectin.

PEACHY PLUM PRESERVES

Steps:

• Combine the fruit and sugar in a large mixing bowl. Stir to mix well.
• Cover and let sit at room temperature for 6 hours, or up to 24 hours in the refrigerator.
• Spoon into a large Dutch oven.
• Bring slowly to a boil, stirring frequently.
• Boil gently until the fruit becomes almost clear and the syrup is thick, 40 - 50 minutes, stirring often to prevent sticking.
• Ladle into clean, ½ pint jars. Cover with two-piece caps.
• Process in a water bath canner for 15 minutes.

PEACH PLUM JAM

Steps:

• 1. Prepare waterbath canner by placing clean jars on rack and fill pot and jars with hot water till it just barely covers the jars, then bring to a boil. Once the water begins to boil turn temperature down to simmer and drop in rings and lids.
• 2. Chop peaches and plums.
• 3. In an 8 large pot combine chopped peaches, plums and juice or water. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
• 4. Add sugar. Boil hard for 1 minute stirring constantly. Remove from heat. Skim foam if necessary.
• 5. Remove jars from canner and empty out water. Place jars on a folded towel.
• 6. Ladle hot jam into hot jars, one at a time leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
• 7. Place filled jars in canner making sure jars are covered by at least 1 to 2 inches of water. Place lid on canner. Bring to water to gentle, steady boil. Process for 10 minutes. Turn off heat and let set for an additional 5 minutes.
• 8. Remove jars and place on a folded towel and let cool undisturbed for 24 hours. Check to see if lids are popped down before storing. If they aren't store in fridge.

HOMEMADE PEACH-PLUM JELLY

Steps:

• To prepare the juice: Wash apples. Do not peel or core. Cutapples into wedges. Repeat with peaches and plums (removing the center stone).
• Add fruit and water to a large pot. Cover and bring to aboil. Reduce heat and simmer until fruit is soft. Let cool slightly.
• Strain juice through a damp jelly bag or layers ofcheesecloth. Do not be tempted to squeeze the bag of fruit, as this will makethe juice (and jelly) cloudy.
• To make the jelly: Measure the juice. You should have aboutthree cups of juice.
• Pour juice into a large pot. Add sugar.
• Stir to dissolve sugar.
• Bring to a boil over high heat, stirring constantly.
• Cook and stir until jelly has set; usually at 8 degreesabove boiling water temperature or about 220 degrees.
• Remove pot from heat. Skim foam if necessary.
• Ladle jelly into sterilized jars leaving ¼ inch head space.
• Top with two-piece caps and process in a a water bath cannerfor 5 minutes.

PEACH PLUM JAM

Steps:

• In a large pot combine peaches, plums, lemon juice and sugar.
• Cook, stiring, over med-high heat until sugar is melted.
• Bring to a rolling boil.
• Boil, stirring constantly, for 1 minute.
• Add 2 pouches of Certo, stirring constantly.
• Return to a rolling boil.
• Boil, stirring constantly for 1 minute.
• Remove from heat.
• Skim off any foam with a metal spoon.
• Fill Hot sterile jars leaving 1/4 inch headspace.
• Wipe off jar rims with damp cloth.
• Top with 2 piece seal and ring.
• Hot water bath jars for 10 minutes.