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.
- 3 lbs (5 cups) prune plums, ground
- 5 c. sugar
- 1 (10 0z) pkg frozen raspberries
- Put ripe, firm plums through food processor using a medium blade.
- Combine plums and sugar in a 5 or 6 qt pan. Add raspberries and mix together.
- 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.
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.
“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.
I like the idea of adding raspberries at the end that overpower the plums. Raspberries are scarce and expensive here (well, of course they are, they are my favorites). Plums of all kinds are everywhere.
I wish I had some Kansas plums!
My mother used to make a Kansas Sand Plum jelly that was to die for. I love the idea of adding the tart raspberry flavor to it though!
I should have gone to you first! I experimented with jam not using added pectin yesterday. I came across a recipe that used a candy thermometer to test the temperature of the jam. When it reached 210 Degrees F it was done, which took about 30-40 minutes of boiling. Just like your recipe. Now my question is, how thick does jam need to be? The store bought is super thick and solid. Not my taste.