Hey all! This is just going to be a short post this week. I’ve had several request from readers to share my recipe for Plum-Raspberry jam, so I thought I would shoot a few pictures and post it up!


This recipe is from an old issue of Farm Journal from 1959, and they refer to this recipe as a “top favorite” in Kansas.

Plum-Raspberry Jam
Author: Farm Journal, 1959
Very good! You can either make this without or with pectin, depending on how much time you have and what you want your jam to taste like.
  • 3 lbs (5 cups) prune plums, ground
  • 5 c. sugar
  • 1 (10 0z) pkg frozen raspberries
  1. Put ripe, firm plums through food processor using a medium blade.
  2. Combine plums and sugar in a 5 or 6 qt pan. Add raspberries and mix together.
  3. Bring to a boil; reduce heat and simmer until thick, about 40 mins. Stir occasionally. Process according to modern directions from your jars or canner or freeze.
I make several variations of this recipe, depending on how much time I have. I often use a box of pectin with this, just use the directions on the box of pectin for when making plum jam. Also, when using pectin I don’t grind the plums, I just pit them and cut them in half. I also add the raspberries at the very end of cooking rather than in the beginning for a fresher raspberry taste.


Though the recipe calls for frozen raspberries (which are perfectly fine to use), I normally use fresh when they are plentiful at the farmer’s market, my neighbors backyard and my in-laws garden. This time I used fresh, and the recipe came out perfectly fine.

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“It tastes like jam.”

The Verdict: Very Good

From The Tasting Notes –

Despite Tom’s less-than-enthusiastic response, this is actually really good jam. Pleasantly sweet and tart with a good raspberry flavor, this is one of my favorites. The raspberries overpower the plums a bit, leaving only a pleasant tartness from the plums as the only indication they are in there. Tom said he really didn’t even know there were plums in it until I told him. Great jam if you have a ton of plums laying around, but you are sick of making just straight plum jam.