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+ servings

Raspberry Plum Jam

This homemade jam made from fresh plums and raspberries is like summer in a jar and can be enjoyed year-round!
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5 from 2 votes


  • 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


  • 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.
Note: I used a variety of plums in this jam. Use whatever you have available at your grocery store or farmer's market.


Sodium: 2mg, Calcium: 24mg, Vitamin C: 37mg, Vitamin A: 606IU, Sugar: 145g, Fiber: 6g, Potassium: 368mg, Calories: 595kcal, Saturated Fat: 1g, Fat: 1g, Protein: 2g, Carbohydrates: 152g, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.