How to make it

  • Rinse plums and remove pits.
  • Finely chop to make 4 cups.
  • Place plums and raspberries in an 8-quart kettle.
  • Stir in sugar and lemon juice until blended.
  • Bring mixture to a boil over high heat, stirring constantly; boil, uncovered and stirring for one minute.
  • Remove from heat and immediately stir in liquid pectin all at once; skim off foam.
  • Pour jam into hot jars to within 1/4 inch of top.
  • Wipe rims with a clean, damp cloth.
  • Place prepared lids on jars and screw on ring bands tightly.
  • Let cool on a towel.
  • Makes 12 half pints.

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