Plum Peach Jam
Summer brings an abundance of stone fruits such as plums, peaches, and apricots. These are delicious in jams like this plum peach jam. It’s also low in sugar and made using the old-fashioned method, without pectin, in less than 30 minutes.
Every year when plums and peaches come into season, I can’t help but think back to those sunny days at the market, picking out the juiciest fruits. My mom would take them home, and in no time, they turned into the most amazing plum-peach jam. I’d sneak spoonfuls straight from the jar—it was such a treat! Now, I make my own version with extra fruit, low sugar, and no pectin. It’s fresh, simple, and totally delicious.
Every time I spoon it over toast or mix it into my yogurt, I’m taken back to those relaxed market mornings. It’s a little reminder of how the simplest moments can inspire something delicious. Give it a try and see if it doesn’t become your new favorite, too! Try it on toast, swirl it into yogurt, or even drizzle it on pancakes—trust me, you’ll be hooked.
Why make this jam?
- No-fail method – This recipe is simple and easy. And if you’ve never made homemade jam, you will definitely start now.
- No canning – This homemade recipe is without the fuss of canning. Just pour the jam into sterilized jars and save them in the fridge or freezer. However, I have also given you the detailed process for canning.
- No pectin – Ideally, you can make jam with just two ingredients: fruit and sugar, because fruits have natural acidity and pectin in abundance. And yet, adding lemon juice helps break down on the skin.
- Low-sugar – Fresh peaches and plums are naturally soft and sweet. Therefore, you don’t need to add a lot of sugar to this jam.
Ingredients and substitutes
- Peaches – Use fresh peaches when they are in season. Pick sweet ones that are ripe but firm. These will give you the best color and flavor.
- Plums – I prefer to pair plums with peaches not only because they make a delicious combination, but also because plums render a beautiful color to the peaches.
- Sugar – As always, I like my jams more fruity rather than just loaded with sugar, so I like to use less sugar. But if you like it sweet, you can add more sugar. You can add about a cup more, and it will still be less sweet than commercial jams.
- Lemon Juice – Always helps to bring out and enhance the sweetness of the fruit.
- Star anise and cinnamon – I love the subtle hint of warm flavors from the star anise and cinnamon, so I add them whole. That way, I have the flavor, not the taste. And if you prefer, you can also add them as powders. Personally, I like to have the peach-and-plum taste come through.
Step-by-step: Plum Peach Jam Recipe
- Place two small ceramic plates in the freezer so we can use them 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-bottomed pan, combine the fruits, sugar, salt, and lemon juice.
Pro tip – If you plan to use the fruit with the skin on, let the fruit macerate in sugar and lemon juice for a few hours before cooking. - Cook over medium heat until the sugar dissolves. 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 seeds 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 for a smoother, jam-like consistency.
Pro tip – Mashing the fruit is optional, as the fruit will break down into smaller chunks similar to preserving as it cooks. However, mashing will give a smoother consistency like jam. - Continue to simmer for about 20 to 30 minutes more, stirring often to prevent it from sticking 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.
Testing the jam
- Remove one of the ceramic plates from the freezer. Place a teaspoon of jam on the cold plate.
Pro tip – The cold plate will help cool the jam almost instantly and give you a good indication if the jam is ready. - Set aside for 2 to 3 minutes. Then, test with your finger. Simply move/push the jam with your finger. If it wrinkles/crinkles, it means the jam is ready. And if not, let the jam cook a couple of minutes more and test again.
Pro tip – You may need to test the jam on a ceramic plate more than once or a couple of times, depending on how early you start checking. - Alternatively, you can use a candy thermometer – the jam should reach 105 °C / 221°F.
Pro tip – I find the thermometer to be the easiest and fool-proof method to check for doneness. - Optional – Just when you are ready to take the jam off the heat, add a teaspoon of butter and stir well. Butter helps dissolve the foam that accumulates on top of the jam.
Pro tip – You don’t need more than 1 teaspoon of butter to help with the foam. It will also give you that glossy shine. - Pour the jam into warm, sterilized jars, leaving 1/4 inch space from the top. Use a clean, sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
- Place a piece of wax paper on the top before you place the lid on tightly. Clean the rim of the jar with a clean paper towel. Top the lid.
Alternatively, use the lid with screw-on rings that come with the canning jars.
The canning process (if you plan to can the jam)
Sterilizing the jars
- Sterilize 4 x 8 oz (250 g) jars by washing them in hot soapy water or cleaning them in the dishwasher with a gentle cycle. Then, place them in the oven for 20 minutes at a low temperature of 284 °F / 140 °C.
Pro tip – I find the dishwasher does a good job of cleaning, and the oven dries any excess moisture in the bottles. - Note – Leave them in the oven until you are ready to use them (you can turn the oven off). Don’t forget to wash and sterilize the bottle lids as well.
Canning
- Place a rack in the bottom of a large stockpot. Fill half the pot with water. Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack, leaving enough space between the jars.
Pro tip – The level of water should be at least an inch above the top of the jars. So if necessary, pour more boiling water. - Bring the water to a boil again. Cover the pot and process/simmer for 15 minutes.
- Then, carefully remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Cool completely.
Pro tip – The hot jars are very delicate, so make sure to use tongs when taking them out and place them on soft towels to prevent them from breaking. - Press the top of the lid to ensure the seal is tight – the lid should not move at all. Store in a cool, dry place.
No sugar plum peach jam
Peaches are really sweet, so if you’re ever looking for a no-sugar or low-sugar jam, peaches work a treat. And because peaches are so sweet on their own, pairing them with plums works perfectly. Plums, though sweet, have an element of acidity and that tart taste, which works great to offset the sweetness from the peaches. So you can pair peaches with plums or apricots.
Storage
- If canning, the canned jam will stay in a cool, dry place in the pantry for up to a year or even longer.
- When not canned, the jam will stay at room temperature for a month or more in good weather.
- You can also keep the jam in the fridge for 3 to 6 months.
- Label the jar with the name and date so you know what is in it and when you made it.
- Strawberry Jam – No Pectin (3 ingredients)
- Mixed Berry Jam – No Pectin (low-sugar)
- Apricot Jam – No Pectin (3 ingredients)
- Cherry Jam – No Pectin (3 ingredients)
Frequently asked questions
What is pectin?
Pectin is an essential ingredient for jams, jellies, and preserves. Without pectin, our jams and jellies will not set. Pectin is naturally found in many fruit seeds and skins, but can also be produced artificially.
Commercial pectin is usually made from the fruit rind. Using artificial pectin can reduce the jam cooking time and give you a high yield, but it lacks that intense flavor produced through longer, slower cooking by the natural production of pectin in jam.
How can I thicken jam without pectin?
All fruits have pectin. Some fruits have more pectin than others, like blueberries, apples, and other fruits. Especially in a raspberry jam, you don’t really need any more pectin.
Our grandmothers did not use any artificial pectin either. And yet, they’ve made us some amazing jams. Low-heat, slow cooking is the key to making a good jam because that’s when the pectin is naturally released.
Why is my jam crystallized? How do you prevent crystallization? How do you fix crystallized jam?
An acid, like lemon juice, is necessary to keep the sugar from crystallizing, which is why all jam recipes have lemon juice. To fix crystallization, simply heat the jam in a microwave or clean saucepan over medium heat. Add lemon juice and cook until the sugar has melted again. This should fix it.
What can you do with homemade jam?
No matter what jam you make, there is so much you can do with it other than just spread it on toast. I often use jam in my macarons for a quick fruit filling. My kids love to help me make shortbread cookies so they can stick their thumb in the center and add jam. Also, nothing beats fresh, homemade fried donuts filled with a jam that just melts in the mouth. These classic Linzer cookies are made every year for gifts.
Plum Peach Jam No-Pectin
Summer brings an abundance of stone fruits such as plums, peaches, and apricots. These are delicious in jams like this plum peach jam. It's also low in sugar, and made the old-fashion method without pectin in less than 30 minutes.
Video
Ingredients
- 1.5 lbs (700 g) Peaches
- 1 lb (500 g) Plums
- 1 lb (500 g) Sugar
- 1 tbsp Lemon Juice
- ½ tsp Salt
Optional
- 1 Star Anis optional
- 1 Cinnamon stick optional
Method
- 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.
Testing the Jam
- Remove one of the ceramic plates from the freezer. Place a teaspoon of jam on the cold plate. Pro tip – The cold plate will help cool the jam almost instantly and give you a good indication if the jam is ready.
- Set aside for 2 to 3 minutes. Then, test with your finger. Simply move/push the jam with your finger. If it wrinkles/crinkles it means the jam is ready. And if not, let the jam cook a couple of minutes more and test again.Pro tip – You may need to test the jam on a ceramic plate more than once or a couple of times depending on how early you start checking.
- Alternatively, you can use a candy thermometer – the jam should reach 105 C / 221 F.Pro tip – I find the thermometer to be the easiest and fool-proof method to check for doneness.
- Optional – Just when you are ready to take the jam off the heat add a teaspoon of butter and stir well. Butter helps dissolve foam that accumulates on top of the jam. Pro tip – You don't need more than 1 teaspoon of butter to help with the foam. It will also give you that glossy shine.
- Pour the jam into warm sterilized jars leaving 1/4 inch space from the top. Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
- Place a piece of wax paper on the top before you place the lid on tightly. Clean the rim of the jar with a clean paper towel. Top the lid. Alternatively, use the lid with screw-on rings that come with the canning jars.
The canning process (if you plan to can the jam)
Sterilizing the jars
- Sterilize 4 x 8 oz (250 g) jars by washing them in hot soapy water or cleaning them in the dishwasher with a gentle cycle. Then, place them in the oven for 20 minutes at a low 284 F / 140 C.Pro tip– I find the dishwasher does a good job of cleaning and the oven dries any excess moisture in the bottles.
- Note – Leave them in the oven until you are ready to use them (you can turn the oven off). Don’t forget to wash and sterilize the bottle lids as well.
Canning
- Place a rack in the bottom of a large stockpot. Fill half the pot with water. Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jars.Pro tip – The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.
- Bring the water to a boil again. Cover the pot and process/simmer for 15 minutes.
- Then, carefully remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Cool completely. Pro tip – The hot jars are very delicate so make sure to use tongs when taking them out and place them on soft towels to prevent them from breaking.
- Press the top of the lid to ensure the seal is tight – the lid should not move at all. Store in a cool dry place.
Notes
- Shelf life – Homemade jams made with sugar and fresh fruit can have a long shelf life. If processed with the canning method, and stored properly in a cool dark place, a jam can last for up to 2 years. Once opened it can be kept in the refrigerator for up to 3 months
- Do you need lemon juice? Almost all jams use lemon juice. Lemon is a great way to cut down on that sweetness with a citrus edge. It also prevents the sugar from crystallizing. Most importantly the lemon helps prevent any growth of bacteria when canning the jam.
- How long do you cook jam? We often say low-heat slow cooking is what makes a good jam. This does not mean it takes a long time. Usually, a good 20 minutes is all it needs for about 1 kg / 2 lbs of fruit jam to reach a set point. You can start checking the jam after it has been cooking for 18 to 20 minutes.
- Jam no setting – Often the reason jam does not set though reduced to half is that it has not been boiled enough. The low-heat slow cooking is what makes jam reach its setting point. If cooked too fast the liquid is reduced but without going thru the natural process of setting. So, low-heat slow cooking is the key to a perfect jam.
- Over-cooked jam – It is possible to overcook jam. It is better to undercook rather than overcook a jam. Because undercooked can be cooked again, but once overcooked you have to add water to thin the jam. Note, once you add water you reduce the shelf life of the jam as well. Best to get it right the first time.
- Jam done test – getting the jam off the heat is critical and often we take it off too soon or too late resulting in a runny or too thick jam. So here is an old mom’s method that works great to test any fruit jam.
- Place two ceramic plates in the freezer or fridge. These cool while the jam is cooking. When you are ready to test – bring the cold plate out. Put a spoonful of jam on the plate. The cold plate will instantly cool the jam giving you an indication of how much it has set. Simply put the jam on the plate from the corner towards the center. If it wrinkles it is set. Time to take the jam off the heat. If not, continue with a few more tests – every 3 to 5 minutes.
- If you do have a candy thermometer on hand you can use it and take the guesswork out. I used mine for instructional videos to show the process for those who would like to use a candy thermometer.
Storage
- If canning, the canned jam will stay in a cool dry place in the pantry for up to a year or even longer.
- When not canned, the jam will stay at room temperature for a month or more in good weather.
- You can also keep the jam in the fridge for 3 to 6 months.
- Label the jar with the name and date so you know what is in and when you made it.
Equipment you will need
Nutrition
Tried this recipe?
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I’ve got some peaches left over from canning and plums from a coworker. So I thought to do a batch of jam. We are also processing hot peppers and it got me to thinking…. What if I put some hot peppers in? Not too much, but just a bit. What do you think?
Jeromy
Hey Jeromy, It’s up to you. If you like spicy plum and peach jam then add some peppers. I make peach chutney which is absolutely delicious if you want to try it.
What a great recipe! I love that this is so easy to make and only uses a few ingredients. Such a great flavor combination.. this is absolutely lovely!
Thank you, Heather. Yes, very easy to make and tons of flavor.
I love homemade jam but haven’t found a good stove Truit recipe. Looking forward to trying this one. Thank you.
Thank you Alexis. yes, this is a good one I do hope you try it. Let me know what you think.
My two favorite fruits in one jam! Love this!
Thanks Lauren.
It’s been years since I’ve made any homemade jams — I surely do miss having it on hand. I really like the idea of adding the star anise or cinnamon to the jams – they would enhance the flavor. I’ll have to keep my eyes open for fruit on sale.
Thank you, Marisa. I love adding star anise and cinnamon with stone fruits especially peaches and nectarines. Such a wonderful combination.
How lovely this is and perfect to preserve the freshness of the peaches which are not at peak of the season. Nothing like homemade jams and jellies to enjoy with toast. Yummy!
Absolutely, Adriana. Great way to keep fresh fruits last the whole year.
I’ve really gotten into the habit of making my own jams and preserves the last few years…it’s also a great way to keep from fruit going to waste! Your jam looks wonderful! 🙂
Thanks Tammy, yeah making jam can be an addiction. Once you start it’s fun and you keep adding new flavors every year.
Peach jam is my absolute favorite type of jam. I’ve been buying it a lot recently, but I’m sure it’s better homemade. I’ve never made homemade jam before, so I can’t wait to try this one!
I agree. I love that you have to use less sugar because its naturally sweet.
this looks like a recipe that my whole family will love. I am so happy to see how simple it is to make s must try!
Yeah, so simple to make.
As always, I love your recipe! There are so many ways to use jam … and I love that you make this w/o pectin!!
Thank you Noel. I make all my jams no pectin..