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Life Currents
Home » Preserving Summer

Cherry Plum Jam

August 9, 2010 by Debi Leave a Comment

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Just a couple of things to preserve some more of the summer fruit. I recently made Cherry Plum Jam. It’s perfect for breakfast on your morning toast. Some sweet plums, some tart cherries, and you have a perfect breakfast spread.

Preserving Summer with Cherry Plum Jam

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Cherry Plum Jam

I didn’t really measure the ingredients, but I’ve found that with jams they don’t need to be exact.

Here’s a pretty close estimation of what I did… See lower for a pretty good recipe card.

I used 5 black plums and a whole mess of cherries. I chopped 3 of the plums into small cubes to give the jam texture and color.

The cherries, I pitted (and, let me say that if I ever make anything with a lot of cherries again, I will buy myself a cherry pitter.

My hands were stained with cherry juice for days!

cherry pits on a wooden cutting board.
Cherry pits and cherry juice

I pureed the cherries and the peeled plums in the blender. I cooked the fruit with 3 cups of sugar and one packet of pectin until they reached 220° on the candy thermometer.

a glass mason jar filled with cherry plum jam.
Cherry Plum Jam – great over vanilla ice cream

That’s it. Pretty easy, and really tasty.

Though, the jam is a little soft. But, that’s ok- I’ve been eating it over Greek yogurt and vanilla ice cream, so it works as a sauce.

I also took the last of the raspberries and turned them into raspberry lime syrup.

These flavored syrups are so easy to make, and so versatile.

I’ve used them in club soda to make a homemade soda. Pour them over ice cream or pound cake to flavor a dessert.

Add them to a glass of vodka rocks for a special beverage.Use what you have in your ‘fridge- fruit, herbs, veggies, spices. And, you can make them savory or sweet.

Raspberries and lime zest steeping in a pot.
Raspberries and lime zest steeping

Raspberry Lime Syrup Recipe

For the raspberry lime syrup:

  • Take equal parts sugar and water (I usually use 1 cup of each) and add in the hardier flavorings like citrus rind, rosemary, black pepper, cinnamon sticks. Bring to a boil, let the sugar dissolve, and boil for one minute. Take off of the heat, and add in the softer fruits, like raspberries, peaches, cherries. I usually add about ½ cup of fruit, though more or less will not be that big of a deal. Let steep for 20 minutes and strain out the solids. The syrup will keep in the fridge for a few weeks (if it lasts that long).
  • As an added bonus, the raspberries were delicious after steeping in the lime syrup, and I got to have a little snack out of them.

looking down on a glass of red syrup.
Raspberry Lime Syrup

Here’s a list of the syrups I’ve experimented with…

  • Thyme black pepper syrup
  • Rosemary lemon
  • cherry lime simple syrup
  • Raspberry lime
  • Lavender simple syrup
  • Cherry lime
  • Plum Syrup
  • Rosemary Peach
  • Lemon Verbena simple syrup

Some ideas that I might try in the future…

  • Almond & cocoa nib
  • Basil simple syrup
  • Cinnamon stick simple syrup

raspberry lime simple syrup in an old fashioned glass on a white background.
raspberry lime simple syrup

The biggest thing I’ve learned from my adventures in the kitchen lately. Have fun with it & be experimental.

This is stuff that’s been around for years and years, and, I cook, preserve, jam, can, make because it’s fun and because it’s yummy.

It doesn’t take long, and it doesn’t take special equipment.

It’s so much healthier and tastier too.

And, like I’ve said before, I don’t seal my jars to preserve the fruit for years and years, I usually eat it too soon.

So, don’t even worry about that – just have fun with it. Here’s a great article on canning if you’re interested in knowing more.

I don’t actually go through the canning process (especially for this small of an amount of jam), but if you would like to do so, please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars.

My next experiment will be zucchini pepper marmalade… something to be served over cream cheese with wheat crackers. Wish me luck!

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looking down into a mason jar filled with red jam.
cherry plum jam

Recipe

a mason jar of cherry plum jam on a white table cloth in front of a green lawn.

Cherry Plum Jam

Debi
Just a couple of things to preserve some more of the summer fruit. I recently made Cherry Plum Jam. It's perfect for breakfast on your morning toast. Some sweet plums, some tart cherries, and you have a perfect breakfast spread.
5 from 1 vote
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Prevent your screen from going to sleep.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine American
Servings 1 jar
Calories 2477 kcal

Ingredients
  

  • 5 black plums peeled
  • a whole mess of cherries pitted
  • 3 cups sugar
  • 1 packet pectin

Instructions
 

  • Chop 3 of the plums into small cubes to give the jam texture and color.
  • Puree the cherries and the peeled plums in the blender. Cook the fruit with 3 cups of sugar and one packet of pectin until it reaches 220° on a candy thermometer.

Notes

Calorie content is for the whole batch

Nutrition

Calories: 2477kcalCarbohydrates: 638gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 8mgPotassium: 530mgFiber: 5gSugar: 632gVitamin A: 1139IUVitamin C: 31mgCalcium: 26mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword cherry, jam
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Filed Under: Beverages, Breakfast, Preserves Tagged With: berries, Breakfast, conservation, Cooking, desserts, Food, gluten-free, preserves, recipe, sauce, social change, vegan, vegetarian

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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