Ingredients Jump to Instructions ↓

  1. 4-1/2 cups chopped or coarsely ground peeled pitted fresh plums (2-1/2 pounds) 2 packages (10 ounces each ) frozen sweetened raspberries 10 cups sugar 1/2 cup bottled lemon juice 2 pouches (3 ounces each ) liquid fruit pectin

Instructions Jump to Ingredients ↑

  1. In a Dutch oven, combine the plums, raspberries, sugar and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 6 pints.


Send feedback