- 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
- 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.
Reviews forRaspberry Plum Jam
"I have made this jam for two years. It is delicious and everyone's favorite!"