Plum Raspberry Jam

READY IN: 50mins
YIELD: 4-5 pints


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


  • 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.