Peach, Pear, and Plum Jam

1. Stage

Prep your jars: Sterilize the jars using the technique you prefer.

2. Stage

Make the jam: In a large (6-quart) heavy-based pot, combine the peaches, plums, pears, sugar, lemon zest, and lemon juice. Slowly bring the mixture to a simmer over medium heat, stirring to dissolve the sugar.

3. Stage

Meanwhile, place saucers in the freezer: For the final jam test, you will need 2 or 3 cold saucers. Place them in the freezer while the jam bubbles away.

4. Stage

Continue cooking the jam: Raise the heat to medium-high and continue to cook, stirring occasionally until the syrup deepens in color and the fruits begin to look translucent. Reduce the heat as necessary if the jam is bubbling exuberantly. The jam will need more stirring towards the end because the fruit sinks to the bottom of the pot as it becomes heavily saturated with syrup. This can take 20 to 40 minutes, so be patient.

5. Stage

Test the jam: Test the jam using a spoon: When the syrup, which is initially quite thin and runny, begins to thicken, dip a large spoon into the pot. Hold it over the pot so that the bowl of the spoon is facing you and let the syrup fall back into the pot. Notice how it falls off the spoon. As it approaches the gelling point, two distinct thick drops will hang onto the rim of the spoon, and after a few minutes the drops will merge, and the jam will sheet off the spoon.  Test the jam using a saucer: For second-guessers, use the saucer method to confirm the gelling point. Spoon a small puddle of the syrup onto a cold saucer from the freezer. Put it back into the freezer for about a minute. Remove it and draw your finger across the middle to form a channel. If the surface of the jam wrinkles and the channel does not close immediately, your jam is ready.

6. Stage

Fill and can the jars: Ladle the hot jam into the clean jars, leaving a 1/4-inch space between the top of the jam and the rim of the jar. Wipe the rims with a wet paper towel and place the lid on top. Screw on the band, but don’t screw it on too tightly. Process the jars in a boiling water bath for 10 minutes using the guidelines below. 

7. Stage

Store the jam: Canned jars of jam will keep outside the fridge for up to 1 year. Once open, store them in the fridge for up to 3 months. If you want to skip canning the jars in the water bath, refrigerate the jam for up to 3 months. Did you love this recipe? Give us some stars below!