adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Peach, Pear, and Plum Jam
0 Likes
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Classic children's book inspired jam.
Ingredients:
  • 2 pounds yellow peaches, peeled, pitted, and cut into 1-inch pieces
  • 2 pounds plums, pitted, and cut into 1-inch pieces
  • 1 pound pears, peeled, pitted and cut into 1-inch pieces
  • 5 cups (990g) sugar
  • Finely grated zest and juice of 2 lemons
Instructions:
  • Prepare your jars by sterilizing them using your preferred technique.
  • Prepare the jam: In a 6-quart heavy pot, mix together peaches, plums, pears, sugar, lemon zest, and lemon juice. Gently bring the mixture to a simmer on medium heat, stirring to dissolve sugar.
  • Chill 2 or 3 saucers in the freezer for the final jam test, while the jam continues to bubble.
  • Cook the jam over medium-high heat, stirring occasionally until the syrup deepens in color and the fruits turn translucent. Adjust the heat if it bubbles too much. Towards the end, stir more frequently as the fruit sinks to the bottom of the pot. This may take 20 to 40 minutes, so be patient.
  • Check jam consistency: - Dip a large spoon into the pot and observe how the syrup falls back in. Look for two thick drops that merge after a few minutes, indicating the jam is ready. - Alternatively, spoon a small amount of jam onto a cold saucer and create a channel with your finger. If the jam wrinkles and the channel stays open, it's done.
  • Can the jars: Carefully fill the clean jars with hot jam, leaving a 1/4-inch space at the top. Clean the rims with a damp paper towel. Place the lid on top and screw on the band loosely. Process in a boiling water bath for 10 minutes as per the guidelines.
  • Store the jam: Keep canned jars of jam at room temperature for up to 1 year. Once opened, refrigerate for up to 3 months. For a quicker method, skip canning and refrigerate for up to 3 months. If you enjoyed this recipe, please leave us a rating below!

Similar Recipes