Plum Strawberry Jam

Plum Strawberry Jam recipe-10

I am sure that after I am gone, they are going to find something peculiar in my brain. (If they find anything in there at all…) It’s a special spot that compels one to make jam, and maybe they will name it after me. For the last couple of weeks, I’ve been on a jam-making binge. We’re in the final weeks of strawberries here and I happened to find some plums at a market outside of Paris, and surprised the vendor by buying almost all that he had in stock. Consequently, I haven’t been able to get that much else done around here. But on the other hand, I have a dozen or so jars of jam to show for my diligence.

Strawberries that arrive later in the season have less pectin so sometimes jam made with them isn’t as jelled as people think, or want it to be. Europeans, in my experience, prefer their jam looser than their American counterparts. (Tip: Loose jam is excellent with yogurt or fresh goat cheese for dessert.) Some let me know that their strawberry jam made later in the season was softer, which doesn’t bother me. Fruit will vary depending on variety, season, and other factors. And I’m okay with that. Relax – it’s summer. Well, unless you’re me. Then you’ve got jam to make…

Plum Strawberry Jam recipePlum Strawberry Jam recipe

To make up for strawberries slacking off in the pectin department, plums come to the rescue, which have lots of pectin and the tart flavor of their skins, and juicy pulp, pairs beautifully with strawberries. I was fortunate to find those purple plums and snagged one of the last baskets of berries at the market this morning. In the United States, we have purple plums, like Santa Rosa and Elephant Heart one, and in France, mirabelles and Reine Claudes (which are sweeter), are more popular.

Depending on where you are, I would use one on the tart side for jam-making. The colors of both meld almost magically together, creating an especially vivid, maroon-colored confiture, that we’re going to be enjoying for the next few weeks at breakfast.

Plum Strawberry Jam recipe

One trick I do with strawberries is to marinate them in sugar for a few hours, or even overnight, before making jam with them. The sugar brings out, and intensifies, their red color. And even less than perfect berries benefit from some quality time with the sugar.

Plum Strawberry Jam recipe

Plum Strawberry Jam recipe

Plum-Strawberry Jam
Print Recipe
Four jars – about 1 cup (250ml) each
Sometimes smooth jam is preferred while other times, it’s nice to find lumps of fruit suspended in the jar. For this jam, I kept the fruit a bit chunky, using an immersion blender to partially puree the fruits. You can leave the fruits relatively chunky, or puree them until smooth. If using a traditional blender, I recommend cooling the fruit puree down to room temperature first. Never fill the blender more than half full of with hot liquid as the steam can force the hot fruit out of the top. (Draping a kitchen towel over the top provides extra insurance.) You can also use a food mill, food processor, or go low-tech with a potato masher for the fruit. Some people like vanilla in their jam. If you’re one of them, you could add half a vanilla bean, split lengthwise, to the fruit after it’s pureed. I’m often asked if you can reduce sugar in jam. Sugar is both a preserving agent and helps with jelling. My jams use less sugar than the traditional 1:1 ratio. If you want to use less sugar, it will be looser and won’t keep as long. You can find recipes online for microwave or freezer jam that would fit that bill, including recipes that use alternative sweeteners. I store my jams in the refrigerator and find they will keep for six months to one year. If you want to can them, you can find information about doing that here. I usually do the wrinkle test to check if the jam is done. If using a candy thermometer, most jams set at between 218-220ºF (103-104ºC).
1 pound (450g) strawberries, hulled and quartered or sliced
4 cups (800g) plus 1/4 cup (60ml) sugar
2 pounds (900g) purple plums, pitted and cut into sixths
optional: 1/2 to 1 teaspoon kirsch, or a squeeze of lemon juice, if desired
1. Toss the quartered or sliced berries in a Dutch oven or similar sized pot with 1/4 cup (50g) of the sugar. Let marinate for a few hours, stirring every once in a while, or overnight.
2. Add the plums to the pot and cook over medium heat, covered, until the plums are cooked through. Use an immersion blender to puree the berries and plums, leaving them chunky, if you wish.
3. Add the rest of the sugar (4 cups/800g) to the pot, and attach a candy thermometer to the side, if you wish. Put a small plate in the freezer. Cook the jam over medium-high heat, stirring in the sugar, until it dissolves. Continue to cook, skimming any scum that rises to the surface during the first part of the cooking. Stir it frequently with a silicone spatula or flat-bottom utensil (so you can scrape the bottom as you stir) until the jam has thickened and the jam sticks in a clump to the bottom of the spatula or utensil. (As shown in the post.)
3. When you think the jam is done (even if using a candy thermometer), test it by turning the heat off and putting a teaspoon-sized dab of the jam on the chilled plate and return it to the freezer for a few minutes. When you nudge it with your finger, if it wrinkles or appears jelled, it’s done. If not, continue cooking it a few more minutes, stirring frequently, then test it again. When ready, add a bit of kirsch or lemon juice, if using, then ladle the jam into clean jars.

The jam should keep in the refrigerator for at least six months. If you wish to preserve it longer, or at room temperature, I’ve linked to a food preservation website in the headnote before the recipe with canning instructions.

Related Recipes

 Apricot Jam

 Mirabelle Jam

Cherry Jam

 Strawberry Jam

 Apple Jelly

 Berry-Rhubarb Jam

Easy Jam Tart

 Microwave Strawberry Jam (Simply Recipes)

 Pickled Strawberry Preserves

Remaking soft jellies and jams (National Center for Food Preservation)

How to Make No-Cook Freezer Jams (Serious Eats)

 Medlar Jelly

 Kumquat Marmalade

 Seville Orange Marmalade



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  • Totally making this over the weekend! My jam cupboard is empty here in the Southwest and I have lots of neighbours and friends to thank for various things! These are two of my favourite fruits right here!

  • July 1, 2016 2:51pm

    This looks marvelous. I’m definitely one who puts a teaspoon of jam into yogurt for a dessert or un petit 4 heure.
    So since you are keeping this jam in the fridge, you don’t go through all the sterilizing stuff? That is the part that stops me from trying jam.

    • Nadia
      July 1, 2016 3:00pm

      I too keep mine in the fridge for that very reason. They last 9 to 12 months usually.

  • Pete
    July 1, 2016 3:31pm

    Your Celsius temperature for setting point is a touch off. It should be 104-105C. :)

  • Bebe
    July 1, 2016 4:56pm

    Jars should be sterilized (and the lids for a shorter period) in boiling water regardless of whether this will be stored in the refrigerator. Longer storage requires a further “canning process” after the jars have been filled and sealed.

    I don’t worry about “loose” jam or preserves. Great in yogurt or over ice cream, and not that bad on my own toast …

  • Peter L
    July 1, 2016 5:16pm

    To intensify the strawberry flavor, instead of marinating the strawberries per step 1, roast the quartered strawberries and the 1/4 cup sugar, mixed together, in a 400F oven for 15 minutes. Put them in the pot and go to step 2.

  • Brian
    July 1, 2016 5:22pm

    Hi David,

    Off topic, but Mary Gelato has reopened!! She has a new location on rue du Temple just north of Rambuteau.

    • Lorraine
      July 1, 2016 5:44pm

      This is making me think I should start making jam – looks lovely and the recipe sounds so good. My question is where did you get the gorgeous jam jar?

  • Linda Hollander
    July 1, 2016 5:26pm

    Sterilizing for this kind of jam is easy. Just put the jars in a big pot of water, bring it to a boil and let it go at a low boil for 15 minutes. While it’s boiling, put some towels down, then remove the jars (with tongs) and throw the lids in for 10 minutes. I have never had a problem.

    David, did you know you can do this in a microwave? It isn’t as romantic, but it gets the job done, especially if you use/want a smaller amount of jam. Just put in the ingredients and microwave for ten minutes. Stir, and microwave in ten minute increments until it passes the wrinkle test. Voila! In my microwave, it’s 3 -10 min. increments to done.

  • Shell
    July 1, 2016 5:36pm

    David, I think we share the same medical condition, only mine manifests itself in making pickles.

  • Ed Kwan
    July 1, 2016 5:44pm

    Is that “pain des amis” from Du Pain Et Des Idées?

  • Cat
    July 1, 2016 5:45pm

    Looks so delicious and I would love to make especially as I love plums….but so afraid I would sicken us all with some slight miscalculation on temperature or un-sterilized jars jeez someone just mentioned lids in the comments must be sterilized also now. I know I can prob make it work but deep down inside do I dare bring this jam to a family reunion and become a trending topic on google when my jam accidentally but deliciously kills us all lol? Must talk to my therapist about
    this. Thanks David!

    • Bebe
      July 1, 2016 6:14pm

      Cat, it is so easy. Read Linda Hollander’s Reply. I take the jars out of the boiling water (heat turned off) with tongs one at a time as I fill them. They dry instantly. One gadget I love is a wide-mouthed plastic funnel (for filling jam jars) that keeps the jam from dripping on the rims of the jars. Leave a small air space at the top. With a clean damp towel (paper fine) wipe any spill off the jar rim. Put on lid and tighten. If you are using American-style two-piece canning lids, after a while you’ll hear a pop as the vacuum inside the cooling jar pulls it in, making the seal.

      This sounds fussy-fiddly but it really isn’t at all when one is doing it. And it is worth it.

      I have never liked doing the further processing (food preservation) and prefer to do small batches that won’t need it for relatively short-term storage.

      • July 2, 2016 3:52pm

        Just as an FYI, the new guidelines for Ball lids is to NOT to boil them, something to do with the seals not sealing. Make sure you read the instructions, though, on any lids/canning equipment. I’m a physician and very careful about sterile technique with water bath canning, and have never had a problem with spoilage or mold.

        • Bebe
          July 3, 2016 12:20am

          I remember that about the lids. Directions said to put lids and seals into the water for 5 minutes after the heat has been turned off. Apparently that is sufficient for the lids (the rings do not touch the jam) and it softens the rubber seal inside the lid so that it makes a good seal.

    • July 1, 2016 10:51pm

      Of course. Jam, made as David describes, keeps indefinitely without further care if you put it into sterilised jars and then top with cellophane jam pot covers. You sterilise the jars by washing them thoroughly, rinsing them, and then putting them in a low oven until you want them (while you make the jam); then cover according to the instructions on the packet, and the jam will keep indefinitely. It is nicest fresh, mind you. No need to refrigerate it until you open it, and I don’t always bother even then.

  • Laura
    July 1, 2016 5:47pm

    Add the rest of the sugar with the plums, I assume? Room temp sugar? I made raspberry jam last week and it called for heating the sugar in a 250F oven before adding to the pot.

  • July 1, 2016 5:48pm

    I also think I have a spot in my brain that compels me to make jam whenever I can. A grated green apple will add extra pectin. When I return home I wil make this jam because I love the plum strawberry combination. I made your sour cherry jam last year and it was fantastic.

    • Bebe
      July 1, 2016 6:16pm

      My Harrod’s jam and preserves book calls for adding a piece of lemon – skin and all – which is pulled out when the jam/preserves are done. Great taste and I think that may aid jelling.??

    • July 2, 2016 3:26pm

      What was your recipe for the sour cherry jam? I have two large gallon sized frozen bags of sour cherries that I need to use. I’ve already made 10 jars of strawberry jam, four jars of raspberry jam, and I am waiting for the blueberries to make blueberry-lemon, pectin free jam.

  • Deborah
    July 1, 2016 5:55pm

    Guess I might have the same anomaly in my brain. Summer is non-stop jam making time. Peaches are so beautiful (and abundant) in California this year – sweet but a tartness to stand up to the jam process.
    I let all stone fruits sit in sugar overnight. And I’m a potato masher sort as I like nice hunks of fruit in my jam. This recipe sounds good but I have used all my Santa Rosa plums. I might have to buy a few more. mmm

  • July 1, 2016 6:11pm
    David Lebovitz

    Lorraine: I buy them at flea markets in France, which I find them.

    Laura: Oops, that’s added after pureeing. I’ve seen recipes that have you heat the sugar, but I’ve never done that.

    Gerlinde: Yes, I tell people a grated green apple works for adding pectin although those are scarce this time of year.

    Brian: I heard she did re-open. I hope she keeps more regular hours at the new location. The old one was often closed for some reason, and I know people would go and find it closed.

    Pete: Thanks!

    • Laura
      July 1, 2016 8:10pm

      Thanks, David, re: the sugar. Making this tomorrow, after morning jaunt to farmers’ market here in CA.

  • -sheila mooney
    July 1, 2016 6:51pm

    Another terrific jam recipe, thanks! Your strawberry jam is a huge favorite. One question, though: do you use a particular variety of white sugar (I live in France) ?

  • July 1, 2016 6:54pm

    It’s ever so slightly off the topic but I do find that the French offer the best (worldwide….) non home-made confitures – so I never made as little as since I’m living here.
    BUT I often just make a tiny amount with what I have and yes, I did some jars of garden rhubarb & straws…. deli; and a tiny amount of apricots (left overs and prepared from an apricot tart) – in Switzerland I also buy the ‘Gelierzucker’ “gelling sugar?” when I think of it – have never seen it in France. It takes much less sugar and gives a lovely thickish preserve. Your photos are to kill for – I’m literally licking the screen – and a special thank you for mentionning the ‘kitchen towel to be put over the top’; some cooks are so careless (I know what I’m talking about)!
    My fridge is always filled with so much lovely stuff that jam needs to be eaten illico presto; but that has never been a problem either. In times when I made larger badges, I also boiled the glass jars and tops and filled as described.
    Happy summer David – et merci beaucoup.

  • July 1, 2016 6:55pm

    I also like a jam loose. The rae Mariposa Plum from the Central Coast of Ca (usually found only in mid-Aug.), are the best in my book. Will be trying out a new organic pectin this year. Saving this recipe…thanks!

  • Laurie
    July 1, 2016 7:11pm

    I am so old school I still pour parafin over the top of my jam to seal it, and I still boil my jars and lids and wait for that “pop” as the jars cool, if they don’t pop I put them in the fridge and use them first. The Santa Rosa Plum tree is done, the pluots are ripening on the tree…

  • July 1, 2016 7:30pm

    I’ve never made jam, but I have some strawberries that need to be used, stat, hanging out in my fridge. Thanks for the inspiration.

  • Marji
    July 1, 2016 7:34pm

    Now have a home with…Five, yes, FIVE, plum trees. Hence the jamming has begun in earnest! Even invested in a copper jam pot purchased on Etsy from France. Voila! My jam is lovely, and I use the heat canning method which, a lot like yeast baking, has a bad rap for difficulty level, but is just a matters of steps. All said, making jam, even in small batches is a good thing and everyone should give it a go at some point. Especially if the plums are free! Three pounds of plums yields about 4 half pints. Mixing varieties makes it a more interesting taste.

  • Heather
    July 1, 2016 8:28pm

    I’m thinking we knew each other in a past life…just leafing through Christine Ferbers “Mes Confitures” book. Perfection! As for the sugar, Pomonas Universal Pectic will set with a much lower sugar content if that’s a need for health reasons!

  • Marianne Coros
    July 1, 2016 10:16pm

    Do you have a recipe that is low sugar or NO sugar Preferably? without the chemical additives?

    • Bonnie L
      July 2, 2016 9:44pm

      I received a Ball Jam & Jelly Maker for Christmas a few years back (I know, just what you need – another appliance!). All recipes are given as “traditional” or “low sugar”. Ball sells a pectin that is specifically for low sugar jam. The machine makes a small amount: 4 – 8oz jars. However, it is SO easy I often make more than one batch per day. I freeze my jams as I’m in a summer house without a/c.
      Made a batch of tart cherry/strawberry jam last year that is my new favorite – the flavors really compliment each other.

  • July 1, 2016 10:54pm

    All my recipes for strawberry and raspberry jam call for the juice of a lemon to be included. But I cheat and buy sugar with pectin already added, which makes it a lot easier to make.

    My daughter freezes the slightly soft fruit at the end of the punnet, and makes jam when she has collected enough. My mother has just made cherry and blueberry jam. I feel left behind, although I made both raspberry and strawberry jam a few weeks ago!

    No need to refrigerate jam until you open it – just seal the jars with proper jam covers, and keep the lids until you open the jar. It is nicer fresher, but will keep indefinitely in a dark cover.

  • ym
    July 1, 2016 11:08pm

    This is my recent cooked fruit spread – is it a jam, jelly, compote or other?

    Chunk 8-10 oz dried apricots and stir into 2-4 quarts of lightly mashed strawberries. Rest at room temperature for thirty minutes to one hour for strawberry juice to hydrate the dried apricots (don’t want the mixture to start fermenting). I’ll have to test if adding sugar to this improves flavor or appearance. Bring mix to simmer over medium heat. Add 1/4-1/2 cup sugar – to taste (and optional lemon or orange zest, orange liquor). Simmer for about 30 minutes. Eat warm or cold on toast, waffles, ice cream, cake…. Freeze for longer storage.

  • July 2, 2016 2:36am

    A beautiful recipe, David. My strawberry patch has flourished over the last few seasons. It’s winter in Australia now, so I’m saving this recipe for summer. Many thanks x

  • Tina
    July 2, 2016 5:23am

    For the last couple of years, I’ve been using Pamona’s Universal Pectin for my preserves and I love it. I can reduce the sugar drastically and the fruit flavors are so intense! I just did a batch of raspberry-blackberry last week, to use up my reserves from last season, so I could make room for this year’s crop. Next, strawberry rhubarb and now that I’ve seen this recipe, strawberry plum!

  • C. Henig
    July 2, 2016 4:21pm

    Is there a way to get back issues of the newsletter, specifically March and April of this year? Somehow I became unsubscribed and missed those two issues.

    • July 2, 2016 4:25pm
      David Lebovitz

      All my newsletters are archived on my FAQ page (at the end).

  • the gold digger
    July 2, 2016 4:41pm

    No need to refrigerate jam until you open it – just seal the jars with proper jam covers, and keep the lids until you open the jar. It is nicer fresher, but will keep indefinitely in a dark cover.

    My comments keep being eaten. Let me try again without the hyperlink.

    Unless you have processed the jam, you must refrigerate. You do not want to kill your friends and family with botulism.

    • July 3, 2016 3:09pm
      David Lebovitz

      Sorry. Not sure where your comment went (comments with URLs and links do sometimes go into the spam or pending folder, but it wasn’t in there) – Botulism is a serious illness, but a very rare occurrance: According to the CDC there were 210 outbreaks from between 1996 to 2014. It mostly occurs in low-acid environments. Meats and vegetables are low-acid and experts recommend pressure-canning them. There’s more information on the Center For Disease Control website and the National Center for Food Preservation website, affiliated with the University of Georgia.

  • Susan
    July 2, 2016 5:08pm

    I had never thought to combine strawberries and plums for jam, but the idea of it sounds so good. I’ve not made a lot of either one separately because the strawberry always seems too cloying and the plum to tart. I’ve always added a good squeeze of lemon juice to my jams to brighten the flavor and, I assumed, it helped keep the color bright, too. I’ve been so lax about jam because I usually make it from leftover fruits from other projects, so I’m usually only making about 8-12oz at a time. I’ve never really invested in canning equipment; I use recycled jam jars or those working jars/glasses from France and just wash them well and stash it in the frig. …so lazy!

  • SharonP
    July 2, 2016 10:29pm

    My kids usually”steal ” the scum while the jam cooks and pour it over ice cream. They say it’s like strawberry freppe’

    • July 2, 2016 10:39pm
      David Lebovitz

      It’s funny because a friend in Italy (with an Italian husband) said that he always saves the scum and eats it, too. Perhaps your kids are European, too! ; )

  • Peggy
    July 3, 2016 12:43am

    A timely post I must say. Our plum tree is bursting with plums – hundreds – and they are just now starting to ripen to perfection. Couple that with the tail end of strawberry season here . . . this recipe will be a nice change from the delicious plum jam I make every year.

  • Susan S.
    July 3, 2016 1:39pm

    David, once again you so superbly show us how to do a recipe. Strawberry jam takes me back to my childhood when life seemed so much simpler. I am planning on making your jam and enjoying every spoonful.
    Thank you for sharing your genius.

  • Jennifer
    July 3, 2016 8:51pm

    Trying to wrap my head around strawberry and plum, as I just finished all my strawberry-rhubarb jam-making and wasn’t going to think of strawberries again until next June. Plums, up here in Canada, don’t show up until September or so–at which point I make damson jam like a maniac, followed by Italian Prune plum. But there are some farmers growing strawberries into the fall (which always strikes me as weird), so who knows….? I’m just about to make your recipe for red currant jam, David, and am eternally grateful for how it finally opened my eyes to how to deal easily with all those fiddly stems!

    Just a note on the sterilization thing that some people are saying scares them away from jam making. I sterilize my empty jars in boiling water and do the lids in simmering water, but I’ve been pretty inconsistent over the years about giving the filled jars that final “processing” boil. If I’m in a rush, or if it’s too hot a day and I’m fed up with having boiling water on the stove, or once, when I was jetlagged out of my mind and couldn’t stand up a moment longer (but the apricots needed to be jammed, no two ways about it), I fill my jars, put the lids on them, let them seal and cool and that’s that. I store them on a shelf in my basement. I’ve been making jam (lots of it) since 2009, have never seen mould, and certainly have never made anyone ill, including my 92-year old aunt. And I’ve never seen any difference between the jars I’ve processed and the ones I haven’t: I’ve eaten 2-year old jam and it’s been just fine, maybe a little less brightly flavoured. As I understand it, jam is so high in sugar and acid that it’s not prone to botulism. Of course, if you’re going to cut the sugar way down, or out, all bets are off, but traditional fruit + sugar jam recipes (I don’t use pectin) are highly unlikely to kill anyone.

    • Bebe
      July 4, 2016 9:53pm

      My late Mother made jam a lot, as did her Mother before her. They sterilized the jars and simmered the lids. If not using jars/lids, they poured a paraffin seal over the hot jam. Then covered the top of the cooled jar with paper tied round tightly with string. This stuff kept in a cool dark place. It had sufficient sugar to act as a preservative.

      (Over time strawberry preserves will darken in the jars. They don’t stay a lovely brightish red.)

      Of course this jam had to be refrigerated after it had been opened.

      Once in a while Mom would find something iffy looking under the paraffin, and out that jar would go.

      I don’t recall her ever “processing” jams, though she did many water bath processing events with peaches, which she loved.

      She never canned meats or vegetables as these were simply too risky for her taste.

  • Susie Kaylor
    July 3, 2016 10:12pm

    I made this jam this morning. My plums were not fully ripe so pectin was high and it jelled quite quickly. Just had some on corn bread. Jewel beautiful and totally divine!

  • July 4, 2016 8:45pm

    Wow, you really are on a jam kick. Look at all of those recipes that you have!
    I just put this in my planner to make for when I have a brunch party in the next couple of weeks. I love strawberries and plums, I feel like this will be a divine recipe!
    Thanks for the post! :D

  • July 5, 2016 10:26am

    This look delicious and I have decided to make it over the weekend! Strawberry Jam reminds me of my childhood as my grandmother used to make it to me in great quantities:-) And thanks for sharing!

  • Colleen
    July 5, 2016 6:27pm

    In the strawberry jam (optionally with balsamic and black pepper) in Saving the Season (a lovely book if you have not seen it), the berries are macerated with the full amount of sugar, quickly boiled, drained, and then the liquid is reduced and the strawberries added in for the last few minutes of the cooking. It leaves the strawberries tasting fresher and structurally intact. Even cooking it to 230, it comes out as more of a strawberries in syrup than a jam. No one ever seems to complain.

  • Ireni Meleka
    July 5, 2016 7:58pm

    if i do all plums will i change sugar amount? and if so how much?

    thanks for the recipe

  • Caroline in Sonoma
    July 6, 2016 7:47am

    I made this recipe today with Santa Rosa plums from our tree. It made for some lovely, lovely jam. I feel “rich” to have jars of this jam sitting in my refrigerator. Thank you for the recipe.

  • Betty_B
    July 6, 2016 8:18pm

    I read recently on food52 that kiwi is high in pectin and can be added as a thickener. I have not tried it yet with jam, but last week, I added one minced kiwi to a blueberry pie in lieu of the flour in the fruit mixture and the pie set up beautifully. And you could not taste the kiwi.

  • Sara
    July 9, 2016 3:15am

    I made a strawberry jam with some apricots- it turned out lovely texture as I marinated the fruit with coconut sugar, dash of ginger syrup, juice of 1 lemon on counter for 8 hours. It reminds a bit of chutney with a sort of savory flavor and big chunks of fruit. I added vanilla to one of the jars. It cooked 17 min in stainless steel stockpot in a low-medium boil… the plum sounds nice I’ll try that next. I think the marinating is particularly helpful. Great recipe- smiles to you

  • lorna, rochester ny
    July 13, 2016 10:00pm

    i made this the other day with some very ripe berries that I macerated overnight with half a lemon squeezed in then cooked with plums. I like the idea of pureeing the cooked mixture for a smoother consistency. I served it over fresh Italian bread and goat cheese for my french father in law, much enjoyed, thanks

  • Jill
    July 15, 2016 5:00pm

    I think I’ve got the jam gene, too. Have made strawberry rhubarb, sour cherry, and black raspberry in the past month.
    Strawberries are done in Michigan and plums won’t be ripe until August. Unless I use frozen strawberries. Hmmmm?
    My parent had a wild plum tree in our yard and made everything imaginable with those plums. Your jam recipe brings back memories.
    I found black raspberries this year after not tasting them for about 20 years. They made the most delicate floral tasting jam imaginable. I bought all 10 pints that I found. If you ever find them buy them ALL!

  • July 16, 2016 6:35pm

    Can I just tell you how GORGEOUS your photos are in this post? I have saved them to my Pinterest boards for future reference – this jam-making virgin is officially plotting her first batch of Strawberry Plum Jam. As a Sommelier I really love the flavors of black & red fruit commingled in a wine so this recipe sounds right up my alley – thanks so much for the inspiration:)

  • Amy
    July 31, 2016 3:10am

    David, When I was a girl, my paternal grandparents grew plum trees as well as an acre of other fruit trees and vegetables, including peanuts, which I’d never seen grown. I just made this recipe, and tasting the jam brought back memories of her kitchen. I could hear the clink of ice cubes in the smoked gold highball glasses we filled with sweet tea during the day. She never mixed flavors when she made jam and jelly, but this recipe combines two of her favorites, because she grew delicious strawberries, too. Most of the time, her strawberry jam was freezer jam, by my memory. I couldn’t pack it home, because of that, so I would take home the plum jam and have it all winter. Because of this, I have great fondness for plum jam. Thanks, David, for a wonderful recipe that will remind me of her for years to come and bring me a lot of joy. She and I were very different, but she loved me for all our differences, and I cherish her memory.