Total Time
Prep 10 mins
Cook 15 mins

I got this recipe from It was posted by Diana Rattray. I was looking for a way to use up my peaches and plums and there wasn't a recipe like this posted here. Don't forget to use proper canning techniques. Make sure everything is sterile!!

Ingredients Nutrition

  • 591.47 ml finely chopped peeled and pitted peaches
  • 354.88 ml finely chopped pitted plums
  • 59.16 ml lemon juice
  • 1774.42 ml sugar
  • 2 (170.09 g) envelopecerto liquid pectin


  1. In a large pot combine peaches, plums, lemon juice and sugar.
  2. Cook, stiring, over med-high heat until sugar is melted.
  3. Bring to a rolling boil.
  4. Boil, stirring constantly, for 1 minute.
  5. Add 2 pouches of Certo, stirring constantly.
  6. Return to a rolling boil.
  7. Boil, stirring constantly for 1 minute.
  8. Remove from heat.
  9. Skim off any foam with a metal spoon.
  10. Fill Hot sterile jars leaving 1/4 inch headspace.
  11. Wipe off jar rims with damp cloth.
  12. Top with 2 piece seal and ring.
  13. Hot water bath jars for 10 minutes.


Most Helpful

The family loved this. I followed the recipe as written except added 1/2 Tbsp butter to help reduce foaming. This jam set up beautifully. Has a wonderful flavor.

1 tuff cookie June 27, 2010

I tripled the recipe, minus the pectin and half the sugar. After bringing to a boil. removed the "solids" and simmered several hours to reduce the juice to. Add the fruit back in with 1/2 tsp powdered vanilla because my fruit was noa little bland this year. Very yummy. I'll do it earlier in the season next year as I used the last of my peaches to do this batch. Thanks for posting!

Gluten-free living October 23, 2010

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