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Raspberry Plum Jam

Name: Raspberry Plum Jam
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 pints.
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 bottled lemon juice; 2 pouches (3 ounces each) liquid fruit pectin

1 review

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Test Kitchen Approved

Total Time

Prep: 25 min. Process: 10 min.

Makes

6 pints

Updated: Oct. 16, 2022

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.

Raspberry Plum Jam Recipe photo by Taste of Home

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

Directions

In a Dutch oven, combine the plums, raspberries, sugar and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
Remove from heat; skim off foam. Ladle hot mixture into six hot pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts

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

Raspberry Plum Jam

Ingredients

Directions

Nutrition Facts

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