The jam tops toasted bread and melted Brie cheese. Using the jam this way is a delicious breakfast idea. (Lisa Kocay/B&W Photo)

Food corner: Homemade mixed stone fruit jam


This jam is the perfect sweet addition to your breakfast. It’s best served on toasted bread with melted Brie cheese.


  • 3 cups of pitted and chopped stone fruit (peaches, nectarines and plums were used in this version)
  • 2 cups of sugar
  • Zest and juice of 1 lemon


  1. Combine fruit and sugar in Tupperware. Store in refrigerator 2-48 hours.
  2. Sterilize jars and prepare lids if jarring, and use the proper jarring sterilization technique.
  3. Pour macerated fruit into a medium pot.
  4. Bring to a boil and let bubble, stirring regularly until jam reduces and becomes syrupy.
  5. With candy thermometer, boil jam to 220 degrees Fahrenheit for 2 minutes.
  6. Once cooled, store in a container. If jarring, fill and seal with 1/4 inch of head space and process for 10 minutes.

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