For Plum or Peach Jam Variation

Words by Emily Schuermann / Photos by Rachel Waters

Makes approximately 54 ounces of jam (7 ½-pint jars)

INGREDIENTS

6 cups pitted fruit

½ cup of water

6 tablespoons classic pectin powder

½ teaspoon butter 

8 cups granulated sugar

METHOD

Sterilize the jars: Place 2 quart-sized (24-32 ounce) heat safe glass jars—washed in hot soapy water and left wet—in a 275° F oven for 10 to 20 minutes to sterilize. Then reduce the temperature to 150°F (or turn the oven off) to keep the jars warm until ready to fill. 

Boil the fruit: In a 5- to 6-quart heavy-bottomed pot over a high flame, combine the first four ingredients. While stirring constantly, bring the strawberry mixture to a rapid boil. 

Add sugar: Stir in the sugar, stirring to dissolve and return to a rapid boil. Allow to boil hard for exactly 1 minute, then remove from the heat.

Skim and jar: Skim off any foam that has formed on the top of the jam.

Fill the warm, pre-sterilized jars with the hot jam, top with a lid and allow to cool to room temperature on the countertop.

Store: Once cooled completely, store in the refrigerator. Lasts up to 12 months refrigerated.