Plum-Raspberry Jam Recipe – Sunset Magazine

Name: Plum-Raspberry Jam Recipe – Sunset Magazine
Ingredients: Canning Instructions; 3 1/2 pounds ripe plums; 3 1/2 cups raspberries (1 lb.); 1/2 cup lemon juice; 1/2 teaspoon butter (optional; see; 1 box (1 3/4 to 2 oz.) dry MCP or Sure-Jell pectin (jam does not set well with Ball Fruit Jell pectin)

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Tangy plum-raspberry jam recipe from Sunset Magazine yields 6-7 pints perfect for preserving the flavors of ripe plums and raspberries. Perfect for altitudes up to 6,000 feet.

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Ingredients

Canning Instructions
3 1/2 pounds ripe plums
3 1/2 cups raspberries (1 lb.)
1/2 cup lemon juice
1/2 teaspoon butter (optional; see
1 box (1 3/4 to 2 oz.) dry MCP or Sure-Jell pectin (jam does not set well with Ball Fruit Jell pectin)