thyme infused plum & peach refrigerator jam

The other day, my friend and mentor Laura, co-owner and farmer extraordinaire at Loon Organics, had the honor of attending a potluck with the great local foodist, Deborah Madison.

Schemming with Laura about what to she should bring had me gravitaiting toward my stained and tattered stack of Madison’s cookbooks.  (stained and tattered because they are so well used.)  They are chalk full of delicousness and kitchen wisdom that you should bolt off your chair and purchase them right now…specifically Vegetarian Cooking from Everyone.  And yes I did say vegetarian!

Anyways, the Madison inspiration had me paging through my Local Flavors cookbook specifically as I scoured recipes to find a solution for  the massive amount of stone fruits that were starting to impede on food accessibility in my fridge.

As always Madison came through and I excitedly began improvising a fridge jam.

Special thanks to Laura for inspiration and Madison for a great recipe.  Props to my work place as well, for always supplying a bounty of free food goodies for my cooking endevours!

Therefore, I bring you Thyme infused Plum and Peach Jam.

Thyme Infused Plum & Peach Refrigerator Jam

Recommended use: poultry, pork and crusty multigrain breads

Makes approximately 1 pint


3.5 cups ripe plums & peaches chopped

1/4 cup brown sugar

1/4 cup white sugar

3 thyme sprigs

1 teaspoon of lemon juice


Place the chopped fruit in a heavy stainless steel pan with the sugar and thyme.

Cook on high heat, stirring constantly till juices are released and sugar is dissolved.

Reduce heat to medium and cook, stirring frequently until the fruit has thickened.  Approximately 10-15 minutes.


Pour into sterilized containers, screw on cap and place in the refrigerator.

Warning: Try not to eat the entire jar the next morning with toast or for that matter, in the dark of the night as a 1 AM snack!



One response to “thyme infused plum & peach refrigerator jam

  1. So glad i could help inspire! You took it and ran with it though. Looks absolutely amazing. You will have a great stash of preserved items for the winter it seems. I am utterly addicted to the candied tomatoes thanks to you. Just put the recipe in this week’s CSA newsletter. xxoo

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