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The thing I like best about this jam is the way the plums stretch the flavor of the raspberries. I make it when plums are in season, and we enjoy it all winter long on toast or homemade bread. For a few years, my husband and I had a small acreage with chickens, rabbits and sheep. Although we now live in town, our hearts still belong in the country! We have six children—three of them grown, two teenagers plus a girl who's 10—and two grandchildren.
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Contest Winning
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutritional Analysis: 2 tablespoons equals 91 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 24 g carbohydrate, trace fiber, trace protein.
Originally published as Raspberry Plum Jam in Country Woman July/August 1994, p33
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Reviewed on Aug. 25, 2010 by cakathy46
Wonderful jam. I will be making this every year. I used unsweetened raspberries and it was just fine.
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