Homemade Blackberry Plum Jam

"These two late summer/early fall treats make for the most amazing flavor when combined. The sweetness of the blackberry combined with the tartness of the plum are exceptionally balanced in jam!"
 
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photo by roozoo photo by roozoo
photo by roozoo
photo by roozoo photo by roozoo
photo by roozoo photo by roozoo
Ready In:
45mins
Ingredients:
4
Yields:
9-12 1/2 pint jars
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ingredients

  • 3 cups plums, chopped and pitted (leave the skins on)
  • 3 cups blackberries, crushed (do not puree, crush with potato masher)
  • 6 cups sugar (add less if desired)
  • 1 (1 3/4 ounce) package dry pectin (Sure Jell works well too)
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directions

  • Prepare the boiling water canner before starting to cook your jam. (Fill the canner/stockpot at least half full of enough clean, warm water so the level will be at least 1" over the top of the filled jars once they're added).
  • Wash, pit and chop plums w/ skins.
  • Wash and crush blackberries w/ potato masher.
  • Place plums and crushed blackberries in large pot.
  • Add pectin a little at a time to plums and berries, stirring constantly.
  • Heat on high stirring constantly until mixture comes to a FULL boil.
  • Add sugar ALL at once, stirring.
  • Bring mixture back to a full hard boil, stirring constantly.
  • Use potato masher to carefully further crush plums and berries in pot.
  • Boil for 5 minutes.
  • Skim off foam, if present.
  • Place in sterilized, hot jars, leaving 1/4" headspace.
  • Wipe edges of jars with clean cloth, place lids and screw on bands fingertip-tight.
  • Process in a boiling water bath for ten minutes at sea level (over 1000 feet, add one minute of processing for each 1000 feet in altitude).
  • Remove from water and place jars on a cloth-protected counter or cooling rack to cool undisturbed for 24 hours.
  • Remove rings from sealed jars and store; put any unsealed jars in the refrigerator and use first.

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Reviews

  1. I've made several batches of plum jam and this is my favorite. I first made it with blackberries as directed and after running out I used frozen mixed berries from Costco. I actually preferred the mixed berries. I Love the recipe!
     
  2. Turned out beautifully, what a lovely way to use some of my excess summer produce. I used jam sugar so left out pectin but otherwise made as directed.
     
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RECIPE SUBMITTED BY

<p>Newlywed to the the Pacific Northwest - love exploring the area and taking in all the beautiful sights, weather, and flavors around me! <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /></p>
 
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