Return to Content

Beach-Plum Jam

by in Jul 2012
Beach-Plum Jam
26 votes, 3.69 avg. rating (74% score)
Print Friendly

Yield: 4 cups

Let beach plums naturally set themselves into this brightly flavored beach-plum jam.

Many people use pectin to set their jams and jellies, and that's a fine method. But chef Jason Bond prefers to let the natural pectin in the fruit do the work for him when he makes this beach-plum jam. You'll get a slightly looser jam but brighter plum flavor. Red wine adds depth and color.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

beach-plum jam


  • 4 cups whole beach plums
  • 4 cups granulated sugar
  • 1 cup medium-bodied red wine, such as Merlot


Put a porcelain or ceramic plate in the freezer to chill. Meanwhile, combine all ingredients in a 5- to 6-quart heavy-bottomed pot over medium-high heat.
Bring to a simmer so that the plums release their juices. Let cook 5 more minutes. Then pour mixture into a strainer set over a bowl, and press on the solids to extract the juice and fruit.
Return extract to heat and simmer, stirring often, 25 minutes. Reduce heat as needed to keep from boiling up. Remove the chilled plate from the freezer and spoon a small amount of jam onto it. It should thicken when it hits the cold. If it's thick enough, stop there. If not, return the plate to the freezer and continue cooking the puree, checking it at 5-minute intervals, until it reaches the desired thickness (it should form a skin when chilled).
Pour into hot, sterilized jars to within 1/4 inch of the top, adjust lids, and process in boiling water 5 minutes. Let cool at room temperature and check seals.
Updated Sunday, May 31st, 2015

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

One Response to Beach-Plum Jam

  1. Lee Ann Dalessio May 19, 2016 at 3:19 am #

    Can you please tell me what a “Beach Plum” is? I have never heard of them before. Also, do they grow in California and New Hampshire?

    Thank you in advance for the reply.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111