Peach And Plum Jam Recipes

PEACH-PLUM JAM

Steps:

• Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
• Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

PERFECT PLUM & PEACH PIE

Steps:

• Preheat oven to 375°. Unroll crust onto a lightly floured surface; roll into a 12-in. circle. Transfer to a 9-in. deep-dish pie plate; trim and flute edge. Refrigerate while preparing filling., Toss peaches and plums with flour, sugar and spices; transfer to crust. Using a fork, mix topping ingredients until crumbly; sprinkle over fruit., Bake on a lower oven rack until golden brown and bubbly, 40-50 minutes. Cool on a wire rack.

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.

PEACH-AND-PLUM JAM

Steps:

• Pit peaches and plums and coarsely chop into pieces slightly smaller than 1/2 inch. Combine fruit, sugar, water, 1 tablespoon lemon juice, and salt in a heavy-bottomed pot and bring to a boil over medium-high heat. Boil (do not stir) until mixture begins to thicken, about 18 minutes.
• Reduce heat to low and cook, stirring frequently, until mixture is thickened and jamlike, about 30 minutes. Add more lemon juice to taste, then let cool completely.

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.