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Raspberry Plum Jam |
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Serves: 192
Print this Recipe
Yield: 6 pints
Arlene Loker, Craigville, Indiana
4-1/2 cups chopped or coarsely ground pitted plums (about 2-1/2 pounds)
2 (10-ounce) packages frozen raspberries in syrup, thawed
10 cups sugar
1/2 cup lemon juice
2 (3-ounce) pouches liquid fruit pectin
In a large kettle, combine plums, raspberries, sugar and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off any foam. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.
© Copyright Reiman Publications, 1993-1997
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