Late-season peaches paired with tart plums yield a jewel-toned preserve that’s bright, versatile, and ideal for gifting.
Each late summer I gather jars of peach preserves when the backyard trees are full and heavy. I also try to make plum preserves most years because my eldest son loves them, but this season I missed my usual plum run. Finding a box of late-season peaches alongside a few plump purple plums at the local farm stand felt like a small stroke of luck—perfect for combining into a single, flavorful preserve.
These peaches had seen better days, as fruit picked later in the season often does. Some went into the freezer sliced for smoothies, a few became a classic peach conserve, and many were happily eaten straight from the box. The remaining peaches and the fresh plums were ideal for this Peachy Plum Preserves recipe. The result is a sweet, slightly tangy spread with a beautiful deep color that stands out on breakfast tables and cheese boards alike.
My oldest granddaughter declared it her new favorite and particularly enjoys it spread with peanut butter on a simple PB & J. The family as a whole appreciates the jam, though I find it a touch sweet for my taste. Next time I plan to include a variety of plums—some tarter types—to balance the natural sweetness of the peaches and add more complexity to the finished preserve.
If you’re new to water-bath canning, take a moment to review basic canning safety and technique before you begin. Properly sterilized jars, well-sealed lids, and accurate processing times are important for both food safety and long-term storage. This recipe yields about seven half-pint jars and follows a straightforward cook-and-process method that works well for beginners and experienced preservers alike.
- 3 cups peeled, chopped peaches
- 5 cups chopped tart plums
- 6 cups granulated sugar
- Combine the chopped peaches, chopped plums, and sugar in a large mixing bowl. Stir thoroughly so the sugar begins to dissolve and coat the fruit evenly.
- Cover the bowl and let it sit at room temperature for 6 hours to macerate. If you prefer, refrigerate for up to 24 hours; this helps the fruit release juices and reduces cooking time.
- Transfer the fruit and any accumulated syrup to a large, heavy-bottomed pot or Dutch oven.
- Warm the mixture slowly over medium-low heat, stirring frequently until it reaches a gentle boil.
- Reduce heat slightly and simmer gently for 40–50 minutes, stirring often to prevent sticking and to encourage the fruit to become translucent and the syrup to thicken. Skim any foam from the surface as desired.
- When the preserve has thickened and reaches your preferred consistency, ladle it into clean, hot half-pint jars, leaving appropriate headspace. Wipe rims, apply lids, and secure with rings.
- Process the jars in a water bath canner for 15 minutes, following your local altitude-adjusted guidelines. Remove jars and let them cool undisturbed until seals form.
This peach and plum preserve keeps the bright fruity character of both fruits while offering a lovely, deep color that makes it appealing as a gift jar or pantry staple. Use it on toast, biscuits, or stirred into plain yogurt for a quick and satisfying treat. For a less sweet result, experiment with a mix of tart and sweet plums, reduce the sugar slightly, or add a splash of fresh lemon juice during cooking to brighten the flavor.