Raspberry Plum Jam Recipe

5 1 2
Raspberry Plum Jam Recipe
Raspberry Plum Jam Recipe photo by Taste of Home
Publisher Photo

Raspberry Plum Jam Recipe

Read Reviews
5 1 2
Publisher Photo
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.
MAKES:
96 servings
TOTAL TIME:
Prep: 25 min. Process: 10 min.
MAKES:
96 servings
TOTAL TIME:
Prep: 25 min. Process: 10 min.

Ingredients

  • 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 lemon juice
  • 2 pouches (3 ounces each) liquid fruit pectin

Directions

In a large kettle, 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. Pour hot into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. Yield: 6 pints.
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.
Originally published as Raspberry Plum Jam in Country Woman July/August 1994, p33

Nutritional Facts

2 tablespoons: 91 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 24g carbohydrate (22g sugars, 0 fiber), 0 protein.

  • 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 lemon juice
  • 2 pouches (3 ounces each) liquid fruit pectin
  1. In a large kettle, 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. Pour hot into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. Yield: 6 pints.
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.
Originally published as Raspberry Plum Jam in Country Woman July/August 1994, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRaspberry Plum Jam

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
cathyatkins User ID: 5200046 268801
Reviewed Jul. 1, 2017

"I have made this jam for two years. It is delicious and everyone's favorite!"

Loading Image