Best 2 Plum Raspberry Jam Recipes

Indulge in a delightful journey of flavors with our luscious Plum Raspberry Jam recipes. Whether you prefer a traditional approach or a unique twist, our collection offers a range of options to satisfy every palate. Dive into the classic Plum Raspberry Jam, a harmonious blend of sweet plums and tart raspberries, perfect for spreading on toast or pairing with scones. If you're seeking a burst of citrus, try the Orange-Scented Plum Raspberry Jam, where orange zest adds a vibrant touch to the fruity symphony. For those with a sweet tooth, the Plum Raspberry Jam with Vanilla Bean is a heavenly treat, as the vanilla's rich aroma elevates the jam's natural sweetness. And for a distinctive flavor profile, explore the Plum Raspberry Jam with Lavender, where the floral essence of lavender adds a touch of elegance to the fruity medley. Each recipe is carefully crafted to ensure a perfect balance of flavors, making them ideal for preserving summer's bounty or enjoying all year round. Let's embark on this culinary adventure and discover the delightful possibilities that await.

Here are our top 2 tried and tested 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:

To ensure the freshness of your jam, use ripe and flavorful plums and raspberries.
If you prefer a smoother consistency, remove the plum skins before cooking.
Adjust the amount of sugar according to your taste preference.
For a unique twist, add a splash of lemon juice or a pinch of cinnamon to the jam.
Sterilize your jars and lids properly to prevent spoilage.
Store the jam in a cool, dark place to maintain its quality.

Conclusion:

Plum raspberry jam is a delightful and versatile homemade preserve that captures the essence of summer fruits. With its vibrant color, luscious texture, and balanced sweet-tart flavor, this jam is a perfect accompaniment to toast, scones, pancakes, and waffles. It can also be used as a filling for pastries, cakes, and tarts. Whether you enjoy it for breakfast, lunch, or dinner, plum raspberry jam is sure to tantalize your taste buds and bring a touch of homemade goodness to your meals.