ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Plum-Raspberry Jam

Yield Makes 6 to 7 pints (serving size: 1 tablespoon)
Notes: Roberta Willis of Leon, Kansas, likes this tangy combination of plums and raspberries. At altitudes of 1,000 to 6,000 feet, process jars for 10 minutes; above 6,000 feet, process for 15 minutes.


  • Canning Instructions
  • 3 1/2 pounds ripe plums
  • 3 1/2 cups raspberries (1 lb.)
  • 1/2 cup lemon juice
  • 1/2 teaspoon butter (optional; see
  • 1 box (1 3/4 to 2 oz.) dry MCP or Sure-Jell pectin (jam does not set well with Ball Fruit Jell pectin)

Nutrition Information

  • calories 40
  • caloriesfromfat 2.3 %
  • protein 0.1 g
  • fat 0.1 g
  • satfat 0.0 g
  • carbohydrate 10 g
  • fiber 0.3 g
  • sodium 6 mg
  • cholesterol 0.0 mg

How to Make It

  1. Follow steps 1 through 4 of Canning Instructions, using seven pint-size jars.

  2. Coarsely chop plums (do not peel); you should have 7 3/4 cups. Coarsely chop or mash raspberries; you should have 2 cups.

  3. In an 8- to 10-quart pan, combine plums, raspberries, lemon juice, butter (if using), and pectin. Bring to a rolling boil over high heat, stirring often. Stir in sugar; when mixture resumes boiling, stir for exactly 4 minutes if using MCP pectin (1 minute if using Sure-Jell pectin).

  4. Skim and discard any foam from jam.

  5. Follow steps 5 through 11 of Canning Instructions, leaving 1/4 inch of headspace in each jar and process jars for 5 minutes (see notes).

  6. Sunset's Canning Tips:

  7. Add butter to jams and jellies to prevent foam from forming during cooking. If you omit the butter, skim off the foam before ladling jam or jelly into jars. The recipe will yield about 1/4 cup less.

  8. Measure all the sugar into a bowl before beginning the recipe. Many canning recipes call for a large volume of sugar to be added when a mixture is already boiling; measuring ahead simplifies this step and prevents mistakes.

  9. Use a ruler to measure volume. Some recipes call for a mixture to be reduced by a certain amount. To ascertain this easily, insert a clean, wood ruler into the pan before cooking and measure how far up the mixture comes. Then cook as directed until it has reduced by the percentage specified. For example, if uncooked mixture measures 4 inches in pan and recipe says to reduce by half, cook it down to 2 inches.