Sunday, November 25, 2007


Prepare jars and lids*

6 cups chopped plums (I use the food processor)
1 ¾ cup crushed raspberries
1 box pectin
8 cups sugar
¼ cup lemon juice if plums are really sweet.

Mix plums, raspberries, lemon juice (if using) and pectin. Bring to a boil that can’t be stirred down. Add sugar all at once. Stir well. Bring to a rolling boil again. Turn stove down to low. Skim off foam. Remove one jar at a time from the oven; fill jars to within 1/8 inch of top. Put on hot lids, screw rings on, and turn upside down on counter. Don't move jars until completely cool. Remove rings, put date on top and store in a cool, dark place.

* Bring lids to a boil, turn heat down and keep in hot water. Put pint jars in a 250° oven in a cookie sheet with water in the bottom. Let them heat while jam is being made. Remove one jar at a time, fill and seal.
Note: In 2009 I used more raspberries and less plums as I got raspberries at a really good price. Very yummy.

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