Lisa Atwood, Rebecca Courchesne, Rick Field

Blueberry-Plum Jam

Preparation info
  • Makes

    7 or 8

    half pint jars
    • Difficulty

      Easy

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

The last blueberries of the season just barely overlap with the arrival of the first plums. It’s worth saving some blueberries to make this slightly tart jam. Any type of plum will do here, from small, golden-fleshed Damsons to the sweeter Santa Rosa and Satsuma varieties.

Ingredients

  • 2½ lb (1.25 kg) plums, halved, pitted, and sliced (about 8 cups)
  • 3

Method

In a large nonreactive bowl, gently toss together the plums, blueberries, and sugar. Cover and let stand at room temperature for 2–4 hours or up to overnight in the refrigerator.

Have ready hot, sterilized jars and their lids. Place 2 or 3 small plates in the freezer.

Transfer the plum mixture to a large nonreactive saucepan and add the