This year my favorite plum tree decided to explode with fruit. I love plums…but when you have HUNDREDS of the little purple treasures there is no way you can eat them all. So, I grabbed a bucket, filled it with fruit, threw on my favorite apron, and headed to the kitchen to make some Raspberry Plum Jam!A lot of people are intimidated by the thought of making jelly/jam/preserves. Don’t be! It’s one of the easiest things to do in the kitchen. Cooked jam requires just a few ingredients and only involves a few steps. In fact, it’s so simple that it is a great activity to involve the kids in.The first step is to grab all of the tools and ingredients. For this raspberry-plum jam you will need:
5 cups of plums (washed, pitted and chopped, but leave skin on)
Fill a large pot with the open jars and lids, and cover them with water. Make sure your pot is at least 3″ taller than your jars. Bring your water to a boil as you work on your jam.Put the plums and water in a large pot over medium high heat, cover. Simmer for 5 minutes. Add the raspberries and pectin. Crush your berries (I love using my Pampered Chef Mix and Chop). Bring the fruit mixture to a rolling boil over medium high heat. You know it is boiling enough when you can mix it and it continues to boil.Add the sugar and continue to stir until mixture comes to a rolling boil again.Continue to cook and stir for one minute. Remove the pot from the heat and skim off any foam that may have formed on the top of the jam.Carefully remove your jars from the boiling water with rubber tongs. Fill your jars with a ladle. Use a wet paper towel to wipe the rim of your jars. Carefully (the jars will still be hot) place the lids and rings on the jars and screw them on TIGHT. Place the jars back into the boiling water for 10 minutes. I have heard you should never place the jars directly on the bottom of your pot because they can crack, but I have never had that problem. It is probably better to be safe than sorry though.Remove the jars from the water using the rubber tongs and place them on a counter. Listen for the “pop” telling you that they are sealed. If for some reason any of your jars don’t pop, be sure to eat those right away. The ones that did seal can be kept on the shelf for up to a year (but they will never last that long).We use ours on toast, pancakes, and even ice cream. We have yet to find something that it isn’t good on. If you are feeling generous, you can even make a fancy crochet top and give it as a gift!There you have it, summer in a jar! For more fun jam and jelly recipes, visit our Pinterest page, That’s My Jam!