Wednesday, April 20, 2011

Raspberry Plum Jam

This jam isn't overly sweet and has a nice tang to it.

4 1/2 cups pitted, chopped plums
2 (10 oz) packages of frozen raspberries, thawed
10 cups sugar
1/2 cup lemon juice
2 (3 oz) pouches liquid pectin

  • Bring plums, raspberries, sugar and lemon juice to a roiling boil.
  • Pour in the pectin, and return to a roiling boil for 1 minute.
  • Fill jam into sterilized jars to 1/4 inch from the top of jar.
  • Process jars in hot water bath for 10 minutes.

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