Best 2 Raspberry Plum Jam Recipes

When it comes to summer fruits, raspberries and plums are at the top of the list for many people. With their sweet and juicy flavors, they are the perfect addition to any summertime meal. But what if you have an abundance of these fruits and want to find a way to preserve them? Making raspberry plum jam is an excellent option, as it allows you to enjoy the flavors of summer all year long. With its vibrant color and luscious texture, raspberry plum jam is a delicious and versatile condiment that can be used as a spread for toast, added to yogurt or oatmeal, or used as a filling for pies and tarts.

Let's cook with our recipes!

RASPBERRY PLUM JAM

Raspberry Plum Jam image

The thing I like best about this jam is the way the plums stretch the flavor of the raspberries. I make it when plums are in season, and we enjoy it all winter long on toast or homemade bread. For a few years, my husband and I had a small acreage with chickens, rabbits and sheep. Although we now live in town, our hearts still belong in the country! We have six children-three of them grown, two teenagers plus a girl who's 10-and two grandchildren.

Provided by Taste of Home

Time 35m

Yield 6 pints.

Number Of Ingredients 5

Ingredients

4-1/2 cups chopped or coarsely ground peeled pitted fresh plums (2-1/2 pounds)
2 packages (10 ounces each) frozen sweetened raspberries
10 cups sugar
1/2 cup bottled lemon juice
2 pouches (3 ounces each) liquid fruit pectin

Steps:

In a Dutch oven, combine the plums, raspberries, sugar and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into six hot pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

PLUM RASPBERRY JAM

Plum Raspberry Jam image

So easy and so delicious! This jam is sweet with just a hint of tartness. For Christmas I gave out pint jars with home-made mini loaves of bread to my co-workers, after Christmas break they all said it was the best jam they had ever had, a few even asked if they could buy some from me because it was already gone!!!

Provided by Amber C.

Categories Plums

Time 50m

Yield 4-5 pints

Number Of Ingredients 3

Ingredients

8 cups plums, finely chopped, skin on, yellow flesh with dark purple skin
6 cups sugar
1 (3 ounce) box raspberry gelatin

Steps:

Fill up canner with water and bring to a simmer.
Meanwhile prepare jam, I use a food processor for plums and pulse to chop, do not puree, you still want little bits of fruit.
In a large saucepan over med-high heat bring plums and sugar to a boil.
Boil for 20 minutes, stirring often and skimming off any foam.
After 20 minutes add jello, stir 2 min and until completely dissolved.
Ladle quickly into sterilized hot jars; filling to within 1/4-1/2" of tops.
With a clean damp towel wipe jar threads and rims.
Place heated lids (lids that have been placed in simmering water for 1-2 minutes) on jars and tighten rings.
Place jars on elevated rack in canner, lower rack into water (water must cover jars by 1-2") add BOILING water if needed.
Cover bring water to a gentle boil and process for about 10 minutes.
Remove jars and place upright on a towel to cool undisturbed completely (at least 24 hrs).
After jars cool, check seals by pressing middle of lid with finger, if the lid springs back it did not seal, store unsealed jars in fridge and use up soon.
Store unopened jams in a cool, dry, dark place.

Nutrition Facts : Calories 1383.2, Fat 0.9, SaturatedFat 0.1, Sodium 41.2, Carbohydrate 337.6, Fiber 4.6, Sugar 332.5, Protein 20.3

Tips:

Select ripe and flavorful fruits: Use ripe, sweet raspberries and plums for the best flavor. Overripe or bruised fruits may not yield the best results.
Prepare the fruits properly: Wash and hull the strawberries, and pit the plums. Cut the plums into small pieces to ensure even cooking.
Use a large pot: As the jam cooks, it will expand and bubble up. Using a large pot will prevent it from boiling over.
Stir frequently: Stir the jam constantly to prevent it from sticking to the bottom of the pot and burning. A wooden spoon is a good choice for stirring, as it won't scratch the pot.
Cook the jam to the right consistency: The jam is done when it reaches a thick, spreadable consistency. To test the consistency, place a small amount of jam on a cold plate. If it wrinkles when you push it with your finger, it's ready.
Store the jam properly: Once the jam is cooked, pour it into clean, sterilized jars. Seal the jars tightly and store them in a cool, dark place. The jam can be stored for up to a year.

Conclusion:

Raspberry plum jam is a delicious and versatile condiment that can be enjoyed on toast, pancakes, waffles, or yogurt. It can also be used as a filling for pies, tarts, and other desserts. With its beautiful color and sweet-tart flavor, raspberry plum jam is sure to be a hit with everyone who tries it. So next time you have a bounty of raspberries and plums, give this recipe a try and enjoy the taste of summer all year long!