This jam was is inspired by a classic childrens book, “Each Peach Pear Plum.”
Simply Recipes / Sally Vargas
When my son was small, I made a lot of jam.
More accurately, I wasobsessedwith jam.
Simply Recipes / Sally Vargas
Our favorite book back then wasEach Peach Pear Plum, by Janet and Allan Ahlberg.
It inspired the combination of fruit in this jampeaches, pears, and plums.
We made it both for immediate consumption and gift-giving throughout the fall and winter.
Simply Recipes / Sally Vargas
We named it Tom Thumbs jam based on a character in the book.
My holiday gifts were covered, and we feasted on jam and toast in the meantime.
Too underripe, your jam will lack flavor.
Simply Recipes / Sally Vargas
Sample the fruit, and you will have an idea of what your jam will ultimately taste like.
you’ve got the option to get to your jam-making when the spirit moves you later.
White peaches are sweeter, softer, and have less acidity.
Simply Recipes / Sally Vargas
Freestone peaches, available mid to late season are the easiest to pit.
Smart Tip
Halve the peachesbeforepeeling themits infinitely easier with the skin on.
Remove the pits and plunge the halved peaches into boiling water for about 30 seconds.
Simply Recipes / Sally Vargas
Once slightly cooled, slip off the skin.
Choose firm but ripe pears and peel, core, and cut them into 1-inch pieces.
Dark-skinned plums will give your jam the prettiest color, but all plums are good candidates.
Simply Recipes / Sally Vargas
But that takes up a lot of real estate.
Slowly bring the mixture to a simmer over medium heat, stirring to dissolve the sugar.
For the final jam test, you will need 2 or 3 cold saucers.
Simply Recipes / Sally Vargas
Place them in the freezer while the jam bubbles away.
Reduce the heat as necessary if the jam is bubbling exuberantly.
This can take 20 to 40 minutes, so be patient.
Simply Recipes / Sally Vargas
Notice how it falls off the spoon.
Test the jam using a saucer: For second-guessers, use the saucer method to confirm the gelling point.
Spoon a small puddle of the syrup onto a cold saucer from the freezer.
Put it back into the freezer for about a minute.
Remove it and draw your finger across the middle to form a channel.
If the surface of the jam wrinkles and the channel does not close immediately, your jam is ready.
Wipe the rims with a wet paper towel and place the lid on top.
Screw on the band, but dont screw it on too tightly.
Process the jars in a boiling water bath for 10 minutes using the guidelines below.
Canned jars ofjam will keep outside the fridge for up to 1 year.
Once open, store them in the fridge for up to 3 months.
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