Apricot-Plum Jam

Apricot-Plum Jam is a low-sugar cooked jam made with Pomona’s Pectin and contributed by Sally Gecks. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Apricot-Plum Jam Ingredients

2 pounds apricots
½ pound sweet plums
4 teaspoons calcium water
¼ cup lemon juice or 1 teaspoon citric acid
1 cup sugar
3 teaspoons Pomona’s pectin powder

Apricot-Plum Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Wash and pit fruit. Puree in a food processor so that the skins are chopped up well.

3. Measure 4 cups pureed fruit into sauce pan.

4. Bring fruit to a boil, turn down the heat, cover, and simmer about 30 minutes or less, stirring occasionally, until bits of plum skin are no longer visible and the mixture has even color. Remove from heat.

5. Add calcium water and lemon juice or citric acid, and mix well.

6. Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

7. Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

8. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Nutrition information: 20 calories and 5 grams carbohydrate per Tablespoon of jam

You may also like: Apricot-Pineapple Jam, Plum-Strawberry-Rosemary Jam, or Plum Special Jam.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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8 thoughts on “Apricot-Plum Jam

  1. My CSA share this week included 3 lbs of organic apricots, and 2 lbs of organic plums. I looked up a jam recipe and found this! I always have Pomona’s Pectin on hand so I got to work. Just put five jars into my electric canner and had about a tablespoon left over which was absolutely delicious! I used half organic sugar, half birch xylitol. I’m thinking I might scrape a vanilla bean into my next batch. Thanks Sally!

  2. Kind of a general question. I’m allergic to citrus and citric acid. Would apple cider vinegar work as a substitute?

    • Hello Elaine,

      We have never replaced our lemon/lime juice with apple cider vinegar, but we do believe that white vinegar would be a closer substitute as we believe the pH level is a closer match. You can omit the lemon juice/vinegar entirely if you choose to follow the recipe as follows and then freeze your jars instead of putting them through water-bath canning.

      Hope that helps! Happy jamming

    • Hello Ralph,

      You should be able to use dried apricots, you will just need to reconstitute them in hot water before chopping and measuring them.
      We have never tried it this way, and would love to hear how it turns out if yo decide to give it a go.

      Happy jamming!

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