The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.
Recipe From marthastewart.com
Provided by Martha Stewart
Yield Makes about 5 cups
Number Of Ingredients 4
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2021-09-10 · Place damsons in a stainless steel pan and cover with the water. Boil gently until the fruit becomes soft and remove stones, ontinue to boil until the mixture is reduced by half then add the sugar. Bring to the boil rapidly for about 10 minutes or until the jam sets when tested. Pour into freshly sterilised jars and seal with a poppable lid.
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This basic jam recipe only requires 3 ingredients. Mix it up by using strawberries one time and another fruit such as blueberries the second time.
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