Raspberry and Plum Jam

Easy to make Raspberry and Plum Jam. Ingredients include raspberries, plums, lemon juice, sugar and pectin.
Course Dessert
Cuisine American
Keyword rasberry jam, raspberry and plum jam, raspberry and plum jelly
Servings 12


  • 2 cups raspberries
  • 2 cups finely chopped yellow or red plums
  • 1 ⁄4 cup lemon juice
  • 5 cups granulated sugar
  • 1 pouch 3 oz liquid pectin


  • In a large, deep, heavy-bottomed pot, combine raspberries, plums and lemon juice. Bring to a boil over high heat, stirring constantly. Add sugar in a steady stream, stirring constantly. Bring to a full boil, stirring constantly to dissolve sugar. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating fruit.
  • Ladle into sterilized jars to within 1⁄4 inch of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.


Makes about six 8-ounce jars.
Adapted from Courtesy of Best of Bridge Home Preserving:120 Recipes for Canning Fruits & Vegetables by Best of Bridge Publishing Ltd. 2014 © Reprinted with publisher permission.