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Raspberry Plum Jam

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.
  • Total Time
    Prep: 25 min. Process: 10 min.
  • Makes
    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

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.

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Reviews

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Average Rating:
  • cathyatkins
    Jul 1, 2017

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

  • cakathy46
    Aug 25, 2010

    No comment left