Plum and Nectarine Jam

Just follow the directions here for a delicious summertime jam.


  • 2 lbs. ripe red plums, such as Santa Rosa, pitted and cut into 1/2-inch pieces
  • 2 lbs. ripe nectarines or peaches, peeled, pitted and thinly sliced
  • 2-1/2 cups sugar
  • 2-1/2 Tbs. fresh lemon juice


In a large, heavy, nonreactive skillet, combine the plums, nectarines, sugar and lemon juice. Using a potato masher, mash the mixture well. Let stand for 2 hours, stirring occasionally with a wooden spoon.

Bring the fruit mixture to a boil, stirring constantly, and let simmer until thickened, 30 to 40 minutes. Skim off any white foam that has accumulated on the surface. Ladle the hot jam through a wide-mouthed funnel into 5 half-pint jars, and chill. Keep covered in the refrigerator.