Raspberry Plum Jam Recipe

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

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5 1 2
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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 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. 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 bottled lemon juice
  • 2 pouches (3 ounces each) liquid fruit pectin
  1. 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.
  2. 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.
  3. 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. 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

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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!"

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