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.