Articles & Recipes

Raspberry and Plum Jam

October 9, 2018

Plums add delicious yumminess to this jam, which has half the seeds of regular raspberry jam. It can also be made with red or black plums, or with plumcots (a cross of plums and apricots).

Ingredients Makes about six 8-ounce (250 mL) jars

2 cups raspberries 500 mL
2 cups finely chopped yellow or red plums 500 mL
1⁄4 cup lemon juice 60 mL
5 cups granulated sugar 1.25 L
1 pouch (3 oz/85 mL) liquid pectin 1


  1. 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.
  2. 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.
  3. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating fruit.
  4. Ladle into sterilized jars to within 1⁄4 inch (0.5 cm) 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.


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