Prep
10minCook
30minProcess time
10minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 1 lb raspberries (454 grams) | |
| 3 lbs plums , sliced and pits removed (leave skins on) (1360 grams) | |
| 5 cups granulated sugar (1000 grams) | |
| ½ cup bottled lemon juice (120 ml) | |
| Zest of 1 orange |
| 1. | 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. |
| 2. | Continue to cook, stirring frequently as the jam simmers and thickens. Skim any foam off of the surface with a spoon. |
| 3. | (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. |
| 4. | (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. |
| 5. | 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. |
| 6. | 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. |
| 7. | Store jam in a cool dry place like a pantry and consume within 1 year. |
| 8. | Note: I used a variety of plums in this jam. Use whatever you have available at your grocery store or farmer's market. |
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