Plum-Raspberry Jam

Name: Plum-Raspberry Jam
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons butter (optional; see; 118 milliliters lemon juice; 50 grams box dry MCP or Sure-Jell pectin (jam does not set well with Ball Fruit Jell pectin); 2 kilograms ripe plums; 454 grams 1/2 cups raspberries; 6 servings Canning Instructions

Plum-Raspberry Jam

Plum-Raspberry Jam might be just the condiment you are searching for. This recipe serves 6. Watching your figure? This gluten free, primal, and vegetarian recipe has 195 calories, 3g of protein, and 2g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of butter, raspberries, plums, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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

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

Ingredients you will need

Raspberries

Plum

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).

Ingredients you will need

Lemon Juice

Raspberries

Butter

Pectin

Plum

Sugar

Equipment you will use

Frying Pan

Skim and discard any foam from jam.

Ingredients you will need

Jam

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).

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.

Ingredients you will need

Gummies

Butter

Jelly

Jam

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.

Ingredients you will need

Sugar

Equipment you will use

Bowl

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.

Equipment you will use

Frying Pan