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Jam: Raspberry Plum Jam




Source of Recipe


Gingerich Farms


List of Ingredients




Twelve 1/2-pint jars and lids
2-1/2 lbs. firm, ripe plums
3 cups fresh red raspberries (or 20 ounces unsweetened frozen raspberries)
10 cups granulated sugar
1/2 cup lemon juice
1/2 tsp margarine
Two 3-ounce pouches liquid pectin








Recipe



Sterilize the 12 half-pint canning jars and 12 lids.


Rinse the plums, cut in half and remove pits. Transfer to a bowl in a food processor and chop finely. This should yield 4 cups.


Place the plums and red raspberries in an 8-quart kettle. Add the sugar and lemon juice and stir with a wooden spoon until well mixed. Open the liquid pectin pouch with scissors. Stand upright in a cup while waiting for berries to boil. Bring the raspberry and plum mixture to a full, rolling boil over high heat. Add the margarine and continue to stir as it melts. Pour in the pectin all at once, stirring vigorously. When the mixture reaches a full, rolling boil again, stir for 1 minute. Remove the kettle from the heat.


Set kettle in the sink and, using a metal spoon, skim off any foam.


Transfer kettle back to the stove or counter. With a 1-cup measuring cup or ladle, fill jars with jam up to 1/8-inch from the rim. With a damp cloth, wipe the jar rims clean. (The rims of jars must be impeccably clean or they will not seal properly.) Quickly place lids on top and screw on tightly. Set the jars upside down on a dry towel. Cover and let stand for 5 minutes. Return to upright position. Cover with large cloth towel and set aside to cool for 8 to 15 hours. Store in a cool, dark place for up to a year. Keep in the refrigerator once opened.

Makes 12 half-pint jars of jam.