Pink Lemonade Jam

If you love sensuous, dark and tangy jam with (or even without) your goat cheese, this is one to try. The plums, blueberries and lemon juice, pulp and rind blend into a lovely sweet and tart syrupy glaze for the cheese, toast, bagels, pound cake or whatever you want to put it on! You can make a half-recipe if you like. I made the whole one, and my kitchen smelled GREAT! And it really does taste like pink lemonade…for adults.

Starting to cook the plums and blueberries down. What luscious colors!


1 grapefruit or 2 lemons (I used lemons)
6 pounds of washed, halved and stoned firm dark plums
2 pounds blueberries
8 pounds sugar
2 Cups water


Wash citrus and slice very thin. Place citrus in pan together with water and bring to a low simmer for approx. 30 minutes. Do not allow it to boil dry. Put cooked fruit in blender and blend until smooth.

Mix blended lemon, prepared plums and berries and cook slowly until the fruit is soft and pulpy. At this stage you can blend the fruit to a smooth consistency with a stab blender, or simply use a potato masher to break it down further.

The color, taste and allure just get better as it cooks down.

Add sugar and bring to a rolling boil for at least 30 minutes or until the setting point is reached.

Bottle into sterilised jars, and process them for 15 min in a boiling water bath to seal.

I know it doesn't look like pink lemonade, but it tastes like an earthy, complex version -- yummy!

Yield: About 8 pints
Thanks to for this lovely recipe!


2 thoughts on “Pink Lemonade Jam

    • I don’t, mostly because I didn’t get around to making it last year. What I have left has darkened since I made it. When fresh, or even up to a year later, it’s a pretty shade of medium pink, depending on how long you cook it on the stove. The longer it boils, the darker it will get.

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