Raspberry Plum Jam Recipes

PLUM RASPBERRY JAM

Steps:

• Fill up canner with water and bring to a simmer.
• Meanwhile prepare jam, I use a food processor for plums and pulse to chop, do not puree, you still want little bits of fruit.
• In a large saucepan over med-high heat bring plums and sugar to a boil.
• Boil for 20 minutes, stirring often and skimming off any foam.
• After 20 minutes add jello, stir 2 min and until completely dissolved.
• Ladle quickly into sterilized hot jars; filling to within 1/4-1/2" of tops.
• With a clean damp towel wipe jar threads and rims.
• Place heated lids (lids that have been placed in simmering water for 1-2 minutes) on jars and tighten rings.
• Place jars on elevated rack in canner, lower rack into water (water must cover jars by 1-2") add BOILING water if needed.
• Cover bring water to a gentle boil and process for about 10 minutes.
• Remove jars and place upright on a towel to cool undisturbed completely (at least 24 hrs).
• After jars cool, check seals by pressing middle of lid with finger, if the lid springs back it did not seal, store unsealed jars in fridge and use up soon.
• Store unopened jams in a cool, dry, dark place.

RASPBERRY PLUM JAM

Steps:

• Combine the raspberries, sliced plums, sugar, lemon juice, and orange zest in a large heavy-bottomed pot. Place over medium high heat and stir frequently as the sugar dissolves and the fruit begins to release its juices.
• Continue to cook, stirring frequently as the jam simmers and thickens. Skim any foam off of the surface with a spoon.
• (Optional) While the jam is simmering, remove plum skins with a spoon. It is slightly tedious but I prefer the texture of the jam without the skins.
• (Optional) If you prefer fewer raspberry seeds, simply place a mesh strainer over the pot. Ladle ⅓-½ of the mixture into the strainer and push it through with a spatula back into the pot. Discard raspberry seeds.
• Once the jam is reduced and thickened (see tip above), remove from heat and ladle jam into sterilized jars. Top with a lid and screw on with a ring.
• Process jars in a water bath for 10 minutes (15 minutes for 5,000+ ft elevation). Remove from water bath and let cool. Check that lids have sealed by pressing down into the center of each one. It should not move.
• Store jam in a cool dry place like a pantry and consume within 1 year.