Raspberry And Plum Jam Recipes

In an 8 to 10 quart pan combine plums raspberries lemon juice butter if using and pectin. Is plum jam the same thing as plum jelly. Prepare the boiling water canner before starting to cook your jam.

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Cook stirring frequently until mixture is boiling.

Raspberry and plum jam recipes. Juice of 1 lemon. 1 thin slice butter. 4 1 2 cups chopped or coarsely ground peeled pitted fresh plums 2 1 2 pounds 2 packages 10 ounces each frozen sweetened raspberries. Stir jam to combine.

In a medium saucepan over medium heat combine raspberries sugar and lemon juice. Bring back to a boil stirring constantly. 1 kg plums stoned and quartered. Often jelly recipes will have a step in which the mixture is strained through a cheesecloth so that the resulting jelly is smooth and free of any small bits of fruit.

Cook for 4 minutes. By definition jam is made from fresh or frozen fruit while jelly is made starting with fruit juice. Cook over high stirring until sugar dissolves and mixture boils. I m finally getting comfortable with the process of canning in general and enjoying exploring new recipes but jam will always have a.

Alternatively put a small plate in the fridge or freezer until really cold. Reduce to a rapid simmer and cook stirring occasionally until mixture thickens 12 to 15 minutes. Using a fine mesh sieve strain remaining jam into container pressing on solids. Bring raspberries to a boil in a very large pot.

Stir in sugar. Bring to a rolling boil over high heat stirring often. Your daily value may be higher or lower depending on your calorie needs. Transfer 3 4 cup jam to an airtight container.

Add sugar and lemon juice. Reduce heat to medium low and simmer stirring frequently. Percent daily values are based on a 2 000 calorie diet. The summer of 2013 will go down in history as that time i went crazy with jam.

250 g fresh blackberries washed and stems removed. This easy raspberry plum jam tastes like summer in a jar and can be enjoyed year round. Once the jam has been boiling for 10 mins and looks thick and syrupy turn off the heat and pour a spoonful onto the plate. Place a jam thermometer in the pan bring to the boil then cook over a high heat until the temperature reaches 104c.

Fill the canner stockpot at least half full of enough clean warm water so the level will be at least 1 over the top of the filled jars once they re added.