Sweet Cherry-Plum Jam

Tart plums add a perfect balance to sweet cherries in this truly summery jam.
Course Preserves
Servings 4 (1-pint/500 ml) jars
Calories 442kcal
Author Marisa


  • 3 cups pitted and chopped plums about 1-1/2 pounds/680 g whole plums
  • 4 cups pitted and chopped sweet cherries about 2 pounds/910 g whole cherries
  • 3-1/2 cups granulated sugar 700 g
  • 1 Zest and juice of 1 lemon
  • 2 3-ounce packets liquid pectin 85 ml


  • Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars as per our canning basics post. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
  • Combine the plums, cherries and sugar in a large pot. Bring to a boil over high heat and cook for approximately 15 to 20 minutes, until the jam looks molten and syrupy.
  • Add the lemon zest and juice and the pectin. Bring to a rolling boil and boil for 5 minutes.
  • Remove the pot from the heat and ladle the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.
  • Turn off canner, then carefully lift jars out and set on a towel on the counter to cool. Let sit 24 hours, then check that all have sealed. Label and store in a cool place.


Because of the variables in the fruit, pot size and moisture in the air, cooking times can vary a lot. I only cooked my jam for 15 minutes and it was on the soft side. For firmer jam, be sure to cook the full suggested time, and perhaps even a little more, depending on how thick you want it to be.


Calories: 442kcal | Carbohydrates: 113g | Protein: 2g | Sodium: 1mg | Potassium: 537mg | Fiber: 5g | Sugar: 105g | Vitamin A: 515IU | Vitamin C: 35.7mg | Calcium: 32mg | Iron: 0.9mg