Peach-Plum-Lime-Ginger Jam Recipe

Name: Peach-Plum-Lime-Ginger Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups coarsely chopped plums (I used Italian); 3 cups peeled, coarsely chopped peaches (I used mostly yellow + 1 white); zest of 1 lime; 3 tablespoons fresh lime juice; generous 1/4 c diced crystallized ginger; 3 allspice berries (or a few more); 3/4 cup sugar, divided; 1/2 cup water; 1/4 cup apple cider or unfiltered apple juice; 1 brief turn fresh ground black pepper; 1-2 teaspoons Pomona's pectin (see note in step 7)

Servings: persons

2 cups coarsely chopped plums (I used Italian)
3 cups peeled, coarsely chopped peaches (I used mostly yellow + 1 white)
zest of 1 lime
3 tablespoons fresh lime juice
generous 1/4 c diced crystallized ginger
3 allspice berries (or a few more)
3/4 cup sugar, divided
1/2 cup water
1/4 cup apple cider or unfiltered apple juice
1 brief turn fresh ground black pepper
1-2 teaspoons Pomona's pectin (see note in step 7)

1
Get your canning kettle set up, start heating the water, get your jars out, set up a dishtowel-covered cooling rack and whatever else you do to prep for canning.
2
In a small bowl, whisk together the 2 tsp pectin with 1/4 c sugar. Set aside.
3
In a large stockpot, put the plums, peaches, lime zest and juice, crystallized ginger, allspice, 1/2 c sugar, water and cider. Bring to a boil and cook, stirring regularly, 10-15 minutes.
4
Like other canners have suggested, mash the jam with a potato masher to reach your desired consistency, and then slowly stir in half of the sugar-pectin mixture. Cook and stir. Taste (don't burn your tongue.)
5
If you think it's still too loose, add some more pectin-sugar. I used about 3/4 of the mix I'd made, and I was glad I hadn't added more. Those Italian plums have a crazy pectin content of their own so watch out!
6
When the jam is looking good, ladle it into your sterilized jars, put the lids and rings on, and carefully lower them into the boiling water in the canning pot. Process about 10 minutes.
7
PS- I'm writing this the day after making this jam. The added pectin + the plums' natural pectin did make this a firm jam. So, if you like yours looser, decrease the Pomona's pectin to 1 tsp.

164

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups coarsely chopped plums (I used Italian), 3 cups peeled, coarsely chopped peaches (I used mostly yellow + 1 white), zest of 1 lime, 3 tablespoons fresh lime juice, and more.

Yes, Peach-Plum-Lime-Ginger Jam falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peach-Plum-Lime-Ginger Jam

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions