We only have one peach tree and one plum tree, and they are both young, but they are producers!  The Beekeeper had to prop their limbs up to keep them from breaking under the weight of all the fruit. That always reminds me of  Aaron and Hur holding Moses’ arms up during battle ( Exodus 17:12 ).   I know, really one has nothing to do with the other, but still those propping sticks always bring that bible story to my mind.  Anyway the point of all this was, we had a lot of peaches and plums this year, and they were delicious!  So we ate some, we sold some on our little farm cart out in front of our house and I made jam. Here’s a look…

…just like that!

Delicious!

~ Here are the recipes ~

PEACH JAM

1 quart chopped peaches (peeled, pitted/cored)

7 1/2 cups sugar  (mine came out a little too sweet for me…next time less sugar)

1/4 cup lemon juice

1 pouch liquid pectin

Combine fruit, sugar, lemon juice in a saucepot.  Bring  to a boil, stirring until sugar dissolves. Stir in liquid pectin. Return to a  boil.  Boil hard 1 minute, stirring constantly.  Remove from heat, skim off foam. Ladle into hot  jars, leaving 1/4 inch headspace.  Add lids and process for 10 minutes in water bath.

PLUM JAM

2 quarts chopped plums (pitted, but not peeled)

8 cups sugar (you may want more, mine came out a little tart, but I like it that way)

1 tablespoon butter (cuts downs on foam)

1/3 cup lemon juice

1 package of pectin

Combine plums, sugar, butter, lemon juice in a saucepot.  Bring to a boil, stirring until sugar dissolves.  I used my hand blender just a little at this point.  Add pectin, return to boil, boil 1 minute.  Ladle into hot jars, add lids. Process 10 minutes in water bath.

*my plum jam was silky smooth and a little thinner than the peach.  I was really happy with it, but if you like it set up more cut back on the amount of plums per batch.

Happy Canning!