Easy Plum Peach Jam ( Peach Jam or Plum Jam)

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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.

A jam jar with spoon. — Homemade Jam with Plums, Peach – No Pectin Low Sugar

We have fruit overflow here this summer. The sheer amount of berries, peaches, plums, and apricots is unbelievable. I have a hard time keeping my hands off every time I am at the grocer.

Unfortunately, the shelf life with stone fruits is short. They get ripe really quick and these were begging to be used up.

Table of Contents

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.

Peach jam on challah bread. — Homemade Jam with Plums, Peach – No Pectin Low Sugar

Ingredients and substitutes

Peaches – Use fresh peaches when they are at their peak 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 thru.

Ingredients shot collage for plum peach jam. — Homemade Jam with Plums, Peach – No Pectin Low Sugar

Plum Peach Jam Recipe

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.
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 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 – 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 preserving 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.

Progress pictures collage for plum peach jam. — Homemade Jam with Plums, Peach – No Pectin Low Sugar

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.

A jar and spoon with jam - peach plums. — Homemade Jam with Plums, Peach – No Pectin Low Sugar

Tips and troubleshooting

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.

No sugar plum peach jam

Peaches are really sweet, so if you 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 and plums or peaches and 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 and when you made it.

Peach jam in a jar with spoon. — Homemade Jam with Plums, Peach – No Pectin Low Sugar

More jam recipes

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 crystalized? 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

Author: Veena Azmanov

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Prep Time: 10

Cook Time: 40

Total Time: 50

Calories: 84kcal

Adjust Servings Here: 4 jars

Description

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

Optional

▢ 1 Star Anis (optional)
▢ 1 Cinnamon stick (optional)

Follow Veena Azmanov on Pinterest

Instructions

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.