Best 3 Stone Fruit Jam Recipes

Preserving the sweet flavors of summer in a jar of homemade stone fruit jam is a delightful project that captures the essence of the season. Whether you prefer the juicy sweetness of peaches, the delectable tartness of apricots, or the aromatic allure of plums, the world of stone fruits offers a tantalizing array of options for your next culinary adventure. With a few simple ingredients and a touch of patience, you can transform these vibrant fruits into a delectable spread that will elevate your breakfast toast, enhance your pastries, or simply bring joy as a spoonful of pure summer indulgence.

Here are our top 3 tried and tested recipes!

STONE FRUIT JAM

Stone Fruit Jam image

When it comes to summertime stone fruit, pies are often the first thing to come to mind, but jam made with peaches, plums and apricots is just as delicious and lasts much longer. Naturally rich in pectin and high in acidity, these fruits make for jam with rich textures and the best balance of sweet and tart. When choosing your fruit, look for pieces that are just ripe rather than overly ripe, as stone fruit tends to lose pectin and acidity the older it gets.

Provided by Alison Roman

Categories breakfast, brunch, jams, jellies and preserves

Time 1h15m

Yield About 4 cups (4 8-ounce jars)

Number Of Ingredients 4

Ingredients

4 1/2 pounds/2 kilograms peaches, nectarines, plums or apricots, pitted, sliced or cut into 1-inch chunks
2 3/4 cups/550 grams granulated sugar
3 tablespoons fresh lemon or lime juice (from about 2 lemons or limes)
Add-ins (optional, see note)

Steps:

Toss fruit and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes or up to overnight, tossing periodically to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)
Place a small plate in the refrigerator to chill. (You'll use this later.)
Bring the fruit to a strong simmer over medium heat until the skins burst and the juices start to boil, 10 to 15 minutes. If using a vanilla bean as an add-in, put it in the pot now.
Increase the heat to medium-high. Cook the jam, stirring occasionally with a wooden spoon or spatula at first and more frequently as juices thicken until most of the liquid has evaporated and the fruit has begun to break down, about 25 to 35 minutes. How much it breaks down will depend on the type of fruit and how ripe it is. (For example, peaches are likely to retain their shape, while plums and apricots will break down almost entirely.)
As the jam cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles. This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn.) It's also the stage at which splattering may occur, so take care in stirring.
When the jam reaches a slow, thick boil, add lemon juice and any of the add-ins (see note). Continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it a few minutes more.
Remove from heat, and pick out vanilla bean, if you added it earlier. Divide between jars, leaving 1/4 inch of space at the top of the jar, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.

BASIC JAM

Basic Jam image

The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Yield Makes about 5 cups

Number Of Ingredients 4

Ingredients

3 pounds fruit (see options, below), cut into 1-inch chunks if large, stone fruit pitted
1 1/2 pounds sugar (3 1/3 cups)
Coarse salt
2 tablespoons fresh lemon juice

Steps:

Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

ANY FRUIT JAM

Any Fruit Jam image

Here is the foundation recipe for easy, fast jam. Take a pound of your favorite fruit, a quarter-cup of sugar, some seasonings and a few other ingredients, and cook until thick. That's it. Store it in the fridge, where it will keep at least a week. Your breakfast just got way more delicious.

Provided by Mark Bittman

Categories condiments

Time 1h

Yield About 1 1/2 cups

Number Of Ingredients 5

Ingredients

1 pound fruit
1/4 cup sugar
Seasonings to taste
2 tablespoons juice
Vinegar

Steps:

Put 1 pound fruit (pitted and chopped if necessary) in a medium saucepan over medium heat.
After a minute or so, add 1/4 cup sugar (or to taste), seasonings to taste and 2 tablespoons juice, vinegar or whatever liquid you prefer.
Adjust the heat so the mixture bubbles steadily, using higher heat if the mixture looks too soupy; lower the heat if it seems dry. Cook, stirring occasionally until the mixture is thick - 10 to 30 minutes. Cool completely and refrigerate; it will thicken more as it cools.
Store in the refrigerator, where it will keep for at least a week. If necessary, remove any seasonings (like lemon-grass stalks) before serving.

Tips:

Select ripe and slightly firm fruits: Overripe fruits will result in a jam that is too soft and runny, while underripe fruits will not have enough natural pectin to set properly.
Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the jam from scorching.
Stir the jam frequently: This will help to prevent the sugar from crystallizing and the fruit from sticking to the bottom of the pot.
Cook the jam to the proper consistency: The jam should reach a thick, spreadable consistency. A good way to test this is to place a small amount of jam on a cold plate. If the jam wrinkles when you push your finger across it, it is ready.
Let the jam cool completely before storing it: This will help to prevent the jam from becoming too runny.
Store the jam in a cool, dark place: This will help to preserve the jam's flavor and quality.

Conclusion:

Stone fruit jams are a delicious and versatile way to enjoy the flavors of summer. With a little planning and effort, you can easily make your own stone fruit jam at home. Just be sure to follow the tips above to ensure that your jam turns out perfectly. Once you've mastered the basics, you can experiment with different fruits and flavors to create your own unique stone fruit jams.