Is there anything better than homemade jam? It’s the perfect way to preserve the taste of summer. I’m normally a big fan of berry jams, but this year I decided to go a different route by using stone fruit. I ended up with a plum and strawberry jam steeped with bay leaves. So I guess it’s not an entirely different route. There’s still strawberries, after all. But the plums are definitely the dominant flavor here. And I must say, the plums, strawberries and bay leaves come together beautifully.
How do I make this plum and strawberry jam?
If you’ve never made jam before, don’t worry, the process here is quite simple. Simply add the plums, strawberries, bay leaves, sugar and lemon juice to a small saucepan and bring the mixture to a boil. The fruit juices will release during cooking, so there’s actually a liquid there. Once it’s boiling, reduce the heat to medium low and let it simmer for about 15-20 minutes, stirring often. You’ll know it’s done once it’s thickened quite a bit and passes the spoon test. The spoon test is where you drop some jam onto a very cold spoon and then run your finger through it. If the jam immediately starts to run into the track, it’s not quite ready. But if the line stays in place, it’s done.
Storage
You can store this plum and strawberry jam in an airtight container in the fridge for a couple of weeks. Think a mason jar or another glass container with a lid. No need to process it unless you want it to be shelf stable. (And if you do, you’ll have to look up a guide elsewhere because I’ve never done it before). Or if you’d like to keep it longer than a couple weeks, store it in the freezer. It’ll keep for about 3 months in there.
Do I have to add bay leaves?
Bay leaves add a subtle herbal taste to this jam. It yields a more complex finished product. That said, if you don’t have any bay leaves or just don’t want to add them, who am I to argue? The plums and strawberries will still taste lovely together, so do what you want.
Is this vegan and gluten free?
Yes! Well, technically some sugars contain bone char. But if you use a sugar that doesn’t, then yes it’ll be vegan. No gluten to be found, so you’re all clear there.
Plum and Strawberry Jam with Bay Leaves
Ingredients
- 12 oz Black plums Chopped
- 4 oz Strawberries Quartered
- 1 cup Granulated sugar
- 1 tbsp Lemon juice
- 2 Bay leaves
Instructions
- Place a few spoons in the freezer.
- Combine the plums, strawberries, lemon juice, bay leaves and sugar in a medium pot over medium heat and bring to a boil, stirring frequently to help break up the fruit.
- Once the mixture hits a boil, reduce the heat to medium low and let it simmer for 15-20 minutes, again stirring frequently.
- The mixture should thicken as it cooks. Once it's feeling nice and thick, pull out one of your freezer spoons. Pour a small drop onto the spoon and run your finger through it. If your finger leaves a track in the jam, it's done. If the jam runs into the trail your finger made, keep cooking a bit longer and then try again.
- Remove the bay leaves. Then remove from heat and pour into a clean jar or glass container to cool before adding the lid and storing in the fridge.
If you make this plum and strawberry jam with bay leaves, let me know how you like it in the comments or on Instagram! I of course hope you love it.
Looking for more summer jam ideas? Try my raspberry rosemary jam or my raspberry rose jam! I also have a fig and vanilla jam that’s extremely decadent. And all three are just as easy to make as this one is.
