Combine the intense flavors of raspberries and plums and you have one mighty tasty jam with a beautiful color. To make a seedless jam, crush and press the raspberries through a fine mesh sieve before measuring. The plums tend to break down when cooked, so this jam has a smooth texture with fewer fruit pieces.
MAKES ABOUT SEVEN 8-OUNCE JARS
INGREDIENTS
- 2 quarts whole raspberries
- 12/3 cups pitted, peeled, and crushed red plums (about 2 pounds plums)
- 1 tablespoon freshly squeezed lemon juice
- 61/2 cups granulated sugar
- 1/2 teaspoon unsalted butter (optional)
- 1 pouch (3 ounces) liquid pectin
INSTRUCTIONS
- Press the raspberries through a food mill or fine-mesh sieve to remove the seeds. Discard the seeds and measure out 2½ cups of puréed raspberry pulp.
- In an 8-quart stainless steel stockpot, combine the raspberry pulp, plums, and lemon juice. Stir in the sugar and add the butter, if using. Heat the mixture over medium-low heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium-high and bring to a full rolling boil, stirring constantly.
- Stir in the pectin. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly.
- Remove the pot from the heat and skim off any foam. Let the jam cool in the pot for 5 minutes, stirring occasionally.
- Ladle the jam into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
TIP:
- A 12-ounce bag of frozen unsweetened raspberries will yield about 1 cup of seedless raspberry pulp.
