Make Ahead

Peach-Plum-Lime-Ginger Jam

September 21, 2011
1 Ratings
  • Makes three half-pints + a little bit for the fridge
Author Notes

I had some beautiful Italian plums and farmers market peaches that really wanted to be consumed, but having been on a real dessert-making jag, I just couldn't bake any more. Thus, jam!
I really groove on lime and fruit, and ginger is always a nice compliment to this assortment.
This is pretty, unique, fresh and delish!
Enjoy. —em-i-lis

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Midge
  • aargersi
  • em-i-lis
  • boulangere

11 Reviews

Alyson C. September 13, 2021
Made this just now and noticed I left out the black pepper. Then re read the recipe and didn’t see it anywhere - I assume it’s added in the beginning with the allspice. From my tastings, it seems to be really terrific though the pepper might have given it a nice balance. Yummy stuff.
em-i-lis September 21, 2021
Oh heck! Sorry, Alyson! Right you are. I will try to update the recipe; in the meantime, thank you!
Midge September 23, 2011
You've inspired me; this sounds like a wonderful combination. I used lime zest in my strawberry preserves this summer and it really made them.
em-i-lis September 23, 2011
Thank you so much, Midge!!! Strawberry and lime sounds like a wonderful combo.
aargersi September 22, 2011
Oh yum! AND you have those super pretty jars. This is a great looking jam! Did you leave the whole allspice berries in? Time to can NOW for Christmas!!!!
em-i-lis September 22, 2011
thank you aagersi. i was inspired after making your spiced plum and port jam!!
i did leave the allspice berries in. too lazy to fish for them. ;)
em-i-lis September 21, 2011
Many thanks, boulangere!
boulangere September 21, 2011
Seriously, the flavors, the colors, fantastic!
em-i-lis September 21, 2011
I am very flattered! Thank you!
boulangere September 21, 2011
It's your beautiful creation. I love, love, love those little Italian plums. You've brought out the best in them. And the crystallized ginger is heavenly.
boulangere September 21, 2011
Not one wrong element here. Fantastic!