Jam Session and the Sweet-Tart Taste of Summer

Canning has never been my forté, probably because I don’t have the patience to wait for later; I want to enjoy the goods in all their fresh glory now. But, with the end of summer coming, I’m feeling a bit pressured to not waste a single taste of the season. So, the last few days I’ve been making jam–apricot, and pluot with raspberry and nectarine. It’s quite simple and I just put the jam in clean jars then give them away or eat the jam before end of winter. Recipe follows below–please note, I prefer my jams on the not too sweet side, so you can always add a bit more sugar, if you prefer.  If you have more patience than I do and would like to preserve the jam for long-term canning, check out the USDA Guidelines.  Also, here’s a canning piece on two very cool women that I wrote for Organic Gardening Magazine.

Sweet summer pluots and raspberries.

Jams cooling…

There’s nothing like homemade jam on a butter-rich crusty croissant along with a good cappuccino.

Pluot, Nectarine, and Raspberry Jam

Total time: 55 min
Print Recipe

Fresh summer fruit, sugar, and lemon juice are all you need to prolong the sweetness of the season.


  • 2 pounds pluot and nectarine (or apricot, peaches, etc.)
  • 1 pint fresh raspberries
  • 1 1/2 pounds sugar
  • Juice of 2 lemons
  • Vanilla extract, if desired


  1. Cut pluot and nectarine in half and remove and discard pits. Place fruit in a large heavy-bottom pot over medium heat, add 1/2 cup water, stir, and cover pot. Let cook, stirring occasionally about 15 to 20 minutes or until fruit is tender.
  2. Uncover, add sugar, stir and reduce heat to medium-low. Let cook, stirring occasionally until fruit cooks down to a jam-like consistency. Stir in juice of 1 lemon. Taste and add more lemon juice, if too sweet. The jam will look a bit runny when finished but will thicken as it cools. Let cool and place in clean glass jars. Cover tightly with lid.

Date Published: August 5, 2012

All recipes have been tested by the Test Kitchens unless otherwise noted.

Shop at Sunée's Store

For more on the pluot, check out Chip Brantley's book, and for a fun look at canning, read TART AND SWEET by Kelly Geary and Jessie Knadler

2 comments... read them below or add one


  1. August 6, 2012 10:30 pm by Chip Reply

    Just this afternoon, I asked Sharrif if he’d heard from you lately. Any trips east? Good looking jam.

    • August 9, 2012 12:40 am by Kim Reply

      Ahh, you and Sharrif….I miss you guys. I’m heading to NOLA in November. Wish you could meet me there.

Leave a Reply

Your email address will not be published. Required fields are marked *