Stone fruits, such as peaches, cherries, and plums, are not only juicy and delicious, but they also make fantastic jams! Making jam at home is a rewarding process that allows you to capture the flavors of these seasonal fruits and enjoy them year-round. In this guide, we’ll walk through three diverse examples of stone fruit jam making that are simple and satisfying.
Peach jam is a summertime favorite, perfect for spreading on toast or using in desserts. This jam captures the sweet, juicy essence of fresh peaches.
Begin by gathering your ingredients. You will need 4 cups of chopped, peeled peaches, 1 cup of granulated sugar, the juice of 1 lemon, and 1 packet of fruit pectin (like Sure-Jell).
Start by sterilizing your jars and lids in boiling water. Once they’re ready, place your chopped peaches in a large pot along with the lemon juice. Stir in the sugar and let it sit for about 10 minutes – this helps the peaches release their juices.
Next, bring the mixture to a boil over medium heat, stirring constantly. Once it reaches a rolling boil, add the fruit pectin and continue to boil for another 1-2 minutes. You’ll notice the mixture thickening up beautifully! Remove the pot from the heat and skim off any foam that forms on top.
Pour the hot jam into your prepared jars, leaving about 1/4 inch of space at the top. Wipe the rims of the jars with a clean cloth, place the lids on, and process in a boiling water bath for 10 minutes. Let the jars cool completely before storing them. This classic peach jam is best enjoyed within a year, but once you taste it, you might find it hard to wait!
This cherry vanilla jam combines the tartness of cherries with the warm flavor of vanilla, making it a delightful addition to any breakfast table or dessert.
Start with 4 cups of pitted and chopped cherries, 1 cup of sugar, the juice of half a lemon, and 1 tablespoon of vanilla extract.
As with the peach jam, begin by sterilizing your jars. In a large pot, combine the cherries, sugar, and lemon juice. Let the mixture sit for about 10 minutes to allow the cherries to release their juices.
Bring the mixture to a boil over medium heat, stirring frequently. Once boiling, add the vanilla extract and continue to boil for approximately 10-15 minutes, or until the jam thickens to your desired consistency. You can do a quick test by placing a spoonful on a plate and seeing if it holds its shape after cooling.
Once thickened, pour the jam into your sterilized jars, leaving some headspace. Seal the jars and process them in a boiling water bath for 10 minutes. This cherry vanilla jam is wonderful on scones or used in yogurt.
Plum jam is rich and flavorful, and adding spices takes it to the next level. This spiced plum jam is perfect for pairing with cheese or spreading on crusty bread.
For this recipe, you’ll need 4 cups of diced plums (skin on), 1 1/2 cups of sugar, the juice of 1 lemon, and your choice of spices (1 teaspoon each of cinnamon and ginger works well).
Start by sterilizing your jars. In a large, heavy-bottomed pot, mix the diced plums with the sugar and lemon juice. Let this sit for about 15 minutes. As the plums start to release their juices, add the spices.
Cook the mixture over medium heat, stirring frequently until it boils. Reduce the heat and let it simmer for about 30 minutes, stirring occasionally. You want the plums to break down and the jam to thicken. Use a potato masher if you prefer a chunkier texture.
Once it’s thick, pour the jam into your prepared jars, leaving about 1/4 inch of headspace. Seal and process in a boiling water bath for 10 minutes. This spiced plum jam can be enjoyed for up to a year, but its rich flavor will tempt you to use it sooner!