Raspberry Plum Jam Recipe
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 childrenthree of them grown, two teenagers plus a girl who's 10and two grandchildren.
- 4-1/2 cups chopped or coarsely ground peeled pitted fresh plums (2-1/2 pounds)
- 2 packages (10 ounces each) frozen sweetened raspberries
- 10 cups sugar
- 1/2 cup bottled lemon juice
- 2 pouches (3 ounces each) liquid fruit pectin
- In a Dutch oven, combine the plums, raspberries, sugar and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.
- Remove from the heat; skim off foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 6 pints.
Originally published as Raspberry Plum Jam in Country Woman July/August 1994, p33
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Reviewed Aug. 25, 2010
Wonderful jam. I will be making this every year. I used unsweetened raspberries and it was just fine.