Canning Week continues! This easy raspberry plum jam tastes like summer in a jar and can be enjoyed year-round.
The summer of 2013 will go down in history as That Time I Went Crazy with Jam. I’m finally getting comfortable with the process of canning in general and enjoying exploring new recipes, but jam will always have a special place in my heart. It’s easy, it’s fun, and there are so many fun combinations. This plum and raspberry jam is the latest in a long string of jams I’ve made this summer, and possibly my favorite.
Combining plums with raspberries is genius in several ways. First of all, it’s a great combination and one that you’re likely not going to find in the grocery store. It definitely screams homemade with love. Also, raspberries are expensive and adding plums is a great way to stretch the raspberry flavor while keeping your costs down.
One other thing I love about jam is that it makes great gifts. I’ve got a stockpile of jars in my basement just waiting for the holidays, and another stockpile reserved just for me. My friends and I will be enjoying the flavors of summer all winter long!
- 1 lb (454 grams) raspberries
- 3 lbs (1360 grams) plums, sliced and pits removed (leave skins on)
- 5 cups (1000 grams) sugar
- ½ cup (120 ml) bottled lemon juice
- Zest of 1 orange
- 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 ⅓-1/2 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.
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