I think you guys will really love this peach plum jam recipe. Made without refined sugar, this jam is lightly sweet and very tasty. It’s also spiced for fall with cinnamon and a sprig of rosemary.
A lovely, not-too-sweet plum jam that works well as a spread for toast (try this potato sandwich bread for toasting) or as a spread on a cheese plate.
You may also enjoy my savory plum chutney recipe, and for another sweeter jam, consider my peach tomato jam recipe.
For ease of browsing, you can find all my condiments and jam recipes in one place. Thank you so much for being here.
Why Make This Recipe
Some years, fall comes swiftly, and other years, summer and fall engage in a dance where first one takes the lead and then the other.
This year has felt like that to me, so I have been making summer-into-fall recipes. The easiest way to describe them is using summer fruit with autumn spices like my tomato peach jam.
Or, I’ll use a summer ingredient paired with a fall ingredient and spices like this apple and green tomato chutney.
The beauty of these jams–this peach plum jam included–is that they work for both summer and fall, sweet and savory.
So you can certainly use this jam as a spread on a sandwich, but it’s just as at home served with meatloaf or pork loin.
This particular recipe is quite nice because it doesn’t contain any refined sugar–so no granulated sugar, white or brown.
I also don’t use a granulated sugar substitute since erythritol–a popular sugar substitute–crystallizes upon cooling.
This recipe makes use of coconut nectar and honey as sweeteners.
Since both of these are natural products there is no chance of any weird aftertaste, just pure, natural, sweet goodness.
This jam also gets an herbal note from rosemary, which again pushes it towards savory, even though it isn’t nearly as savory as a chutney.
Another point in this jam’s favor? It’s really easy to make. Everything goes in the pot, gets cooked down, run through a food mill, and done!
How to Make Peach Plum Jam
This is a very straightforward jam to make. Here’s what you’ll need to make it.
Ingredients and Substitutions
- plums: red or black, or substitute pluots or apricots if you prefer. No need to peel, but do remove the pits
- peaches: I like to peel the peaches and slice them away from the pits. A good substitute is nectarines.
- coconut nectar: I have recently found coconut nectar and love it in my morning coffee and am experimenting with it as a sweetener in other recipes. It is an extremely sticky, dark brown syrup made by allowing the sap from coconut trees to evaporate and thicken. This process doesn’t require heating, so this is a relatively unrefined sweetener that has caramel notes and no bitterness, making it lovely for a summer-into-fall jam. Also, it doesn’t taste at all like coconut! You may substitute with additional honey or even use maple syrup. If refined sugar isn’t an issue for you, feel free to use granulated sugar.
- honey: I love honey and fruit together. Use your favorite honey.
- red wine vinegar: balances out the sweet fruit. You may substitute lemon juice instead.
- salt: brings out all the flavors. You only need a touch.
- cinnamon: brings its warm fragrance to the jam
- roasted ginger: has a bit of a deeper flavor than regular ground ginger. Either will work here
- rosemary: Adds a piney, herbal note that plays nicely with the fruit
Peach plum jam, like most jams, is very easy to make.
Here’s the rundown for making it:
- Peel the peaches, slice your fruit, and add to the pot.
- Add the rest of the ingredients.
- Bring to a boil and boil until thick and jammy.
- Run through the medium disc on a food mill (or use an immersion blender or food processory).
- Cool and enjoy within about 3 weeks.
Equipment You May Need
I generally make small-batch jams. Enough to keep a jar or two and share a jar or two, so I don’t need a ginormous jam pot.
This is my favorite saucier for making jams. I like it because it has a broad surface area so the jam can boil rapidly (and reduce rapidly) and sloped sides that make it easy to stir so nothing sticks.
I also highly recommend picking up a food mill.
While you can get similar results, as far as smoothness goes, using an immersion blender or food processor, the food mill keeps most of the peels out while allowing the soft pulp to pass through the discs.
If you like a smoother jam with a uniform consistency, a food mill is the way to go. It’s great for chai spice apple butter, too!
Tips for Success
One of the biggest tips I can offer is to make sure to remember to scrape the underside of your food mill. A lot of pulp (and flavor) gets stuck there instead of dripping down into a bowl. so give it a good scrape with your spatula to make sure you’re not wasting ingredients.
Note that this collage is not this jam. It’s my tomato jam. But the idea is the same. Always check the underside of your food mill to get all the good stuff!
Jam Q & A
Absolutely. Weigh out 11-12 ounces of peach slices and go for it.
This is a lower sugar jam and also doesn’t contain refined sugar. It is not written to be canned, because I didn’t test for proper pH or sugar concentration. For a jam suitable for canning, please check out this recipe.
Absolutely. Scale up or down as required based on how much fruit you have.
Your peach plum jam should last in the fridge for a good three weeks or so.
Yes. It may not freeze solid, but freezing this jam will extend its shelf-life by about 3-4 months. Thaw it in the fridge and then use within 3 weeks. That way, you can enjoy your summer-into-fall jam well into winter!
In the photo above, I sandwiched some broiled goat cheese between two rounds of toast and topped it with some of the jam. Highly recommend!
It would make a spectacular dip for a Monte Cristo sandwich–something a bit different than your standard raspberry jam.
Serve it as a side or glaze for a pork tenderloin.
And this jam would always be a welcome accompaniment to meats and cheeses for a cheese plate or charcuterie board.
A Note About Measurements
NOTE: Most of my recipes are written by weight and not volume, even the liquids.
Even though I try to provide you with volume measurements as well, I encourage you to buy a kitchen scale for ease of measuring, accuracy, and consistency.
If you have questions about this post or recipe, don’t hesitate to get in touch. You can leave a comment on the post and I will get back to you within about 24 hours.
If your question is more urgent, please shoot me an email, and I will respond within 4 hours, unless I’m asleep.
If you make this recipe and/or have enjoyed or learned from reading this post, I’d appreciate it if you could share this!
I have Convenient share buttons that float to the left on desk top and on mobile which invite you to share on Pinterest, Facebook, Twitter or Yummly.
If you make the recipe, please consider rating it a rating and a review. You can do this via the recipe card in the post.
Reviews really help sell the recipe, and negative reviews help me tune into what people really want to have explained better, so any ratings and reviews are helpful!
Also feel free to tag me on Instagram at @onlinepastrychef with #pcorecipe so I can find your creation. Thank you!
- 18 oz red or black plums
- 12 oz peaches
- 4 oz coconut nectar
- 8 oz honey
- 1/4 cup red wine vinegar
- 1/2 teaspoon kosher salt
- 1 Tablespoon roasted ginger
- 2 teaspoons ground cinnamon
- 1 2-3" sprig fresh rosemary
- Peel the peaches.
- Slice peaches and plums (no need to peel the plums) into sections around the pits and place into your pot.
- Add the rest of the ingredients.
- Heat over medium heat to bring to a boil.
- Keep at a low boil until the fruit is very soft, about 25 minutes.
- Remove the sprig of rosemary, and run the rest of the mixture through the medium disc of your food mill.
- Return to the pot and continue boiling until thick and jammy, another 20-25 minutes.
- Taste and adjust any seasonings.
- Pour into clean jars, and store in the fridge for up to 3 weeks.
You may use all honey if you don't have or cannot find coconut nectar.
You may leave your jam chunky if you prefer. Just don't run it through the food mill. Note that there will be more plum skin in the jam.
Since this jam is not made for canning, you can play with the amount and types of sweetener you use. Let your palate be your guide.
Other herbs that would work well in this jam include thyme and Herbes de Provence.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 16 Serving Size 2 Tablespoons
Amount Per Serving Calories 96Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 40mgCarbohydrates 25gFiber 1gSugar 24gProtein 0g
The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.
Want me to shoot new recipes and an occasional email into your inbox?
You can do that by signing up here for my newsletter, The Inbox Pastry Chef.
I’ll be seeing you!