Homemade Peach Plum Jelly Recipes

PLUM PEACH JAM NO-PECTIN

Steps:

• 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.

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.

SPICED PEACH PLUM JAM

Steps:

• Peel the peaches.
• Slice peaches and plums (no need to peel the plums) into sections around the pits and place into your pot.
• Add the rest of the ingredients.
• Heat over medium heat to bring to a boil.
• Keep at a low boil until the fruit is very soft, about 25 minutes.
• Remove the sprig of rosemary, and run the rest of the mixture through the medium disc of your food mill.
• Return to the pot and continue boiling until thick and jammy, another 20-25 minutes.
• Taste and adjust any seasonings.
• Pour into clean jars, and store in the fridge for up to 3 weeks.
• Enjoy!

PEACH-PLUM SUMMER JAM

Steps:

• When selecting fruit, eyeball the quantities; you will want to end up with 4 cups of peeled and processed fruit, so the quantity of whole fruits may vary depending on size. If the fruit isn't perfectly ripe, let sit on counter for a day or two before peeling.
• Peel fruit by dropping whole fruits into boiling water for a minute or two, then plunge fruits into sink or a large bowl filled with ice water. When cool enough to handle, use a small paring knife to score bottom with a small shallow "x" and the skins should slip right off. Halve fruits and remove pits.
• Mash or process fruits to desired consistency and stir in ginger and pectin. Place fruit puree in a 4- to 6-quart pot and bring to a boil over medium-high heat, stirring to prevent burning. Cook for about 2 minutes, then dump in sugar and cook for 1 to 2 minutes. Remove from heat and ladle into sterilized 1/2-pint jars, leaving 1/4-inch headspace. Process in hot water bath canner for 10 minutes or let cool and store in freezer.

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.

PLUM JELLY

Steps:

• Combine plums, sugar, and water in a large pot over medium-high heat. Bring to a boil, stirring until sugar dissolves. Lower heat to medium and cook, stirring occasionally to prevent sticking, until mixture has thickened to desired consistency, 30 to 40 minutes.
• Meanwhile, inspect five 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
• Remove jelly from the heat and skim off any heavy foam. Ladle hot jelly into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on finger-tight.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes. Remove jars from water bath and tighten rings.
• Place jars on a towel to cool until lids pop. Press lids to confirm the seal.

PEACH JELLY

Steps:

• Combine juice and pectin in a large saucepot.
• Bring to a boil.
• Stir in sugar and return to a rolling boil.
• Boil hard 3 minutes, stirring constantly.
• Remove from heat.
• Skim foam if necessary.
• Ladle hot jelly into hot, sterile jars; 1/4" head.
• Process 5 minutes in boiling water canner.
• About 8 half pints.