Instructions

1. Start by preparing your jars: sterilize them by placing them in a boiling water bath for 10 minutes or running them through a dishwasher cycle without soap.
2. In a large pot, combine the diced peaches, diced plums, granulated sugar, and freshly squeezed lemon juice. Stir well to combine.
3. Cook the mixture over medium heat, stirring occasionally, until the fruit is soft and the sugar has dissolved, about 15 minutes.
4. Once the fruit is soft, add the pectin to the pot and stir well to combine. Continue cooking the jam over medium heat, stirring frequently.
5. Keep cooking until the jam reaches a thick, jam-like consistency, which should take about 45 minutes. To test for doneness, place a spoonful of jam on a cold plate and run your finger through it; if it holds its shape, it’s ready.
6. Remove the pot from the heat and let the jam cool for a few minutes before transferring it to your sterilized jars.
7. Seal the jars tightly while the jam is still hot to create a vacuum seal.
8. Allow the jam to cool completely at room temperature before storing it in the refrigerator. It can be stored for up to a year in the fridge or a few months in the pantry if properly sealed.