Raspberry Plum Jam

Boil your canning jars, rings and lids to sterilize according to standard safe canning practices. Each batch of jam will make 11 cups of jam so plan accordingly.

Pour plums (blended) into a large saucepan. Stir in the pectin. Bring to a full boil stirring constantly. Add raspberries (I don’t like to add them at the beginning because they get to mashed up with all of the stirring) and return to a boil.

Add sugar all at once. Return to a boil and boil for 4 minutes. Quickly ladle into hot jars, add the lids and rings and turn over the jars. Let them stand upside down for 15 minutes then return to right side up. Let them stand for 24 hours without disturbing.