Plumcot Blackberry Jam
There is something special about turning ripe summer fruit into a glossy homemade jam. This plumcot blackberry jam is sweet, tart, bright from fresh lemon, and full of deep berry color. It is the kind of recipe that makes the kitchen smell like late summer and gives you a little jar of sunshine to spoon over toast, biscuits, yogurt, or vanilla ice cream.
Plumcots: Plumcots are a cross between plums and apricots, with the juicy sweetness of a plum and a soft, sunny hint of apricot. Depending on the variety, they can taste sweet, tart, floral, or tangy. They are typically available from late spring through summer, which makes them perfect for a bright seasonal jam.
Blackberries: Blackberries bring a deep purple color, a bold berry flavor, and just enough tartness to balance the sweetness of the plumcots. They also give the jam that beautiful homemade look, especially once the fruit cooks down into a glossy mixture.
Sugar: Sugar does more than sweeten the jam. It helps preserve the fruit, balances the tart berries and lemon, and works with the fruit’s natural pectin to create a spoonable, spreadable texture.
Lemons: Fresh lemon juice and zest brighten the whole batch and keep the jam from tasting too sweet. The acidity also helps the jam set, which is especially helpful when you are leaning on natural pectin instead of a boxed pectin Key Ingredients
Key Ingredients
Storage Note
This recipe is written as a refrigerator-style jam. Keep cooled jars in the refrigerator and use them within a few weeks. If you want to store jars at room temperature, follow a tested water-bath canning method for jam, including the correct headspace, processing time, and altitude adjustment.
Plumcot Blackberry Jam
Prep time
20 minutes
Cook time
20 minutes
Yield:
About 6 jam jars
Ingredients
2 pounds plumcots or your favorite plums, pitted and cut into halves or quarters
· 1 quart blackberries, rinsed
· 2 lemons, zested and juiced
· 4 cups white sugar
· 1/4 cup water
· 6 clean jam jars with lids
How to Make Plumcot Blackberry Jam
Prepare the jars. Fill a large pot about three-quarters full with water and bring it to a boil. Add the jars and lids to heat them through. Set a clean towel on the back of the counter and keep long-handled tongs nearby for safely removing the hot jars.
2. Prep the fruit. Cut the plumcots in halves or quarters and remove the pits. Add the fruit to a large saucepan.
3. Build the jam base. Add the blackberries, water, sugar, lemon zest, and lemon juice to the saucepan with the plumcots.
4. Cook the fruit. Set the heat to medium-high and stay close to the pan. Stir occasionally at first, then more often as the fruit begins to break down. Once the mixture is bubbling and softening, reduce the heat to medium.
5. Simmer until thickened. Cook for about 20 minutes, stirring often, until the fruit has rendered down and the mixture looks syrupy and jammy.
6. Blend and strain. Remove the pan from the heat. Use a hand blender to smooth out the softened fruit. Place a heatproof bowl in the sink with a strainer over it, then strain the jam mixture to remove skins and seeds.
7. Warm the finished jam. Return the smooth jam to the saucepan and keep it warm over low heat while you prepare the jars.
8. Fill the jars. Carefully pour the hot jam into the jars, leaving about 1/4 inch of space at the top if you plan to process them, or about 1 inch if you are refrigerating them right away. Wipe the rims clean and add the lids.
9. Cool and listen for the pop. Let the jars cool on the towel. That little pop means the lid has sealed. Once cooled, refrigerate
A Note About Natural Pectin
I like using natural pectin when I can. Lemon zest, lemon juice, and citrus peel all help the jam set while adding fresh flavor. Granny Smith apples can also be useful in some jam recipes because they are naturally high in pectin. For this batch, the lemons do double duty: they brighten the fruit and help the jam come together without packaged pectin.
But by all means use the packages of pectin if you feel more comfortable, follow instructions according to the package.