Pluot Jam

by Rachel on August 22, 2011

Pluot Jam

We discovered a particular type of pluot called a black apricot (even though it is actually part plum-part apricot, like all pluots).  This year they were on the market in mid-August in California.  They are a spectacular fruit.  They are bursting with color and flavor.  We made them into jam, canned them and preserved them in alcohol.  I would have dipped them in chocolate too, but I didn’t have any left.  The pluot jam we made was literally the best jam I’ve ever had.  We made multiple batches of pluot jam and tried using both powdered and liquid commercial pectin.  I liked the final result using the liquid better.

Pluot Jam (makes approximate seven 8-oz jars)

  • 4 cups pluots, diced and measured EXACTLY (press them down into your measuring cup)
  • 6 cups sugar, measured EXACTLY
  • ½ cup freshly squeezed lemon juice
  • 1 package, Certo liquid pectin (each package has two envelopes of pectin inside, use both)

How do you like your toast? Jam on it!

Place empty jam jars in dishwasher.  Run the dishwasher and leave the clean jars in the dishwasher until you need them.

Place the jam lids and rings in a medium pan on the stove and bring to a boil.  Leave the lids and rings in the pan until you need them.  Don’t leave them boiling.  Leave them on a simmer.  If you heat the lids too much you’ll weaken the rubber and they won’t seal properly.

Put a canner on the stove.  Put in the rack.  Fill with water to 1-2 inches over the height of the jars you are using.  Bring to a boil and then turn off.

Place chopped pluots, lemon juice and sugar into a heavy pan (I use a medium-sized Dutch Oven).  Stir.

Bring the fruit, sugar and lemon juice to a full rolling boil.  Once it reaches full rolling boil, add the pectin.  Bring back to a boil and boil for 2 minutes.  Turn off heat.  We tried bringing it to a full rolling boil for just one minute and we didn’t get a set.  Plums and pluots, according to what I’ve read, take a bit longer to reach a set than some other fruits.

Jam, Jam, Jam and Jam

To fill your jars successfully I recommend using a funnel.  Place it in your jar.  Pour in the hot jam until you just reach ½ inch below the top of the jar.  Try hard not to get jam on the rim of the jar.  If you do, the jar won’t seal and your jam won’t keep and you’ll be terribly sad.  Using a sterile device (like a canner magnet) pull the lids and rings out of the hot water bath.  Put on your lid and ring.  Tighten.  Place filled jars in the hot water bath and boil them for exactly ten minutes.  Remove from hot water bath and set on counter to cool.  You should hear the lids pop as they seal.

{ 1 comment… read it below or add one }

Sean August 22, 2011 at 1:42 pm

I’m the founder/moderator for Punk Domestics (, a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!

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