Best Raspberry Plum Jam Recipes

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RASPBERRY PLUM JAM



Raspberry Plum Jam image

The thing I like best about this jam is the way the plums stretch the flavor of the raspberries. I make it when plums are in season, and we enjoy it all winter long on toast or homemade bread. For a few years, my husband and I had a small acreage with chickens, rabbits and sheep. Although we now live in town, our hearts still belong in the country! We have six children-three of them grown, two teenagers plus a girl who's 10-and two grandchildren.

Provided by Taste of Home

Time 35m

Yield 6 pints.

Number Of Ingredients 5

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

Steps:

  • In a Dutch oven, combine the plums, raspberries, sugar and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into six hot pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

PLUM & RASPBERRY JAM



Plum & raspberry jam image

Packed with fruit, this deep pink preserve should be spread thickly - or present it as a homemade gift

Provided by James Martin

Categories     Condiment, Snack

Time 45m

Yield Makes 1 large or 3 small jars

Number Of Ingredients 4

1kg jam sugar
500g plum , stoned and roughly chopped
juice 1 lemon
500g raspberry

Steps:

  • Tip the sugar into a heavy preserving pan or flameproof dish with the plums, lemon juice and half the raspberries. Heat until the sugar has dissolved, then bring to the boil and simmer for a few mins until the plums are tender. Add the rest of the raspberries to the pan.
  • Place a jam thermometer in the pan, bring to the boil, then cook over a high heat until the temperature reaches 104C. Alternatively, put a small plate in the fridge or freezer until really cold. 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. The jam is ready when it wrinkles as you push it with your finger; be careful not to burn yourself. If the jam is not ready, boil for another 3 mins, then repeat test as above, until it is ready.
  • Allow to cool for about 5 mins. Skim the surface of any scum and pack into warm sterilised jars (see tip below). Cover with wax discs and lids. Will keep in the fridge or a cold larder for up to 6 months.

Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar

PLUM, RASPBERRY JAM & CARDAMOM CRUMBLE SQUARES



Plum, raspberry jam & cardamom crumble squares image

Add a layer of jam to bakes like these bars for a simple way to get more flavour. These moreish crumble squares are made with raspberry jam and plums

Provided by Diana Henry

Categories     Afternoon tea, Dessert, Treat

Time 1h25m

Yield 16

Number Of Ingredients 17

4 cardamom pods , seeds crushed
1 tbsp lemon juice (reserve the lemon, see below)
250g low-sugar, high-fruit raspberry jam
10 slightly unripe plums , halved and stoned (you may need more, depending on size)
125g cold butter , cut into chunks, plus extra for the tin
150g ground almonds
150g plain flour
115g caster sugar
½ lemon , zested
½ tsp vanilla extract
50g plain flour
35g ground almonds
45g cold butter , cut into small chunks
50g light brown soft sugar
½ lemon , zested
25g flaked almonds
icing sugar , for dusting (optional)

Steps:

  • Butter and line a 30 x 20cm baking tin with baking parchment, leaving an overhang so you can lift out the traybake later, then butter the parchment. Heat the oven to 180C/160C fan/gas 4.
  • To make the pastry, put all the ingredients, except the vanilla, into a food processor and blitz until the mixture resembles breadcrumbs. Add a couple of teaspoons of very cold water and the vanilla, then blitz again. The mixture should come together into a ball. If it doesn't, add a little more cold water and blitz again. Press into the tin using your fingers and the back of a large spoon, then bake in the oven for 15-18 mins until pale golden. Leave to cool for 15 mins.
  • Stir the cardamom seeds and the lemon juice into the jam until smooth. Spread the jam over the pastry base, leaving a 2cm border all the way round. Cut each plum half into 1cm slices. Lay these in rows, overlapping, on top of the jam.
  • To make the crumble, put the flour, ground almonds, butter, sugar and lemon zest into a food processor (you don't need to wash it out first), and blitz until the mixture looks like breadcrumbs. Tip this over the plums and scatter the flaked almonds on top. Bake for about 35-40 mins until the top is golden and the plums are tender. Leave to cool completely in the tin.
  • Carefully lift the traybake out of the tin onto your work surface using the baking parchment. Leave for a few hours so the fruit can settle. Cut into squares or rectangles, then sift some icing sugar over the top, if you like.

Nutrition Facts : Calories 294 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

PLUM RASPBERRY JAM



Plum Raspberry Jam image

So easy and so delicious! This jam is sweet with just a hint of tartness. For Christmas I gave out pint jars with home-made mini loaves of bread to my co-workers, after Christmas break they all said it was the best jam they had ever had, a few even asked if they could buy some from me because it was already gone!!!

Provided by Amber C.

Categories     Plums

Time 50m

Yield 4-5 pints

Number Of Ingredients 3

8 cups plums, finely chopped, skin on, yellow flesh with dark purple skin
6 cups sugar
1 (3 ounce) box raspberry gelatin

Steps:

  • Fill up canner with water and bring to a simmer.
  • Meanwhile prepare jam, I use a food processor for plums and pulse to chop, do not puree, you still want little bits of fruit.
  • In a large saucepan over med-high heat bring plums and sugar to a boil.
  • Boil for 20 minutes, stirring often and skimming off any foam.
  • After 20 minutes add jello, stir 2 min and until completely dissolved.
  • Ladle quickly into sterilized hot jars; filling to within 1/4-1/2" of tops.
  • With a clean damp towel wipe jar threads and rims.
  • Place heated lids (lids that have been placed in simmering water for 1-2 minutes) on jars and tighten rings.
  • Place jars on elevated rack in canner, lower rack into water (water must cover jars by 1-2") add BOILING water if needed.
  • Cover bring water to a gentle boil and process for about 10 minutes.
  • Remove jars and place upright on a towel to cool undisturbed completely (at least 24 hrs).
  • After jars cool, check seals by pressing middle of lid with finger, if the lid springs back it did not seal, store unsealed jars in fridge and use up soon.
  • Store unopened jams in a cool, dry, dark place.

Nutrition Facts : Calories 1383.2, Fat 0.9, SaturatedFat 0.1, Sodium 41.2, Carbohydrate 337.6, Fiber 4.6, Sugar 332.5, Protein 20.3

RASPBERRY PLUM JAM



Raspberry Plum Jam image

Number Of Ingredients 5

4-1/2 cups chopped or coarsely ground pitted plums (about 2-1/2 pounds)
2 (10-ounce) packages frozen raspberries in syrup, thawed
10 cups sugar
1/2 cup lemon juice
2 (3-ounce) pouches liquid fruit pectin

Steps:

  • In a large kettle, combine 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 any foam. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

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