Cherry, Plum and Raspberry Jam

July 24, 2012

I love the ability to stretch the richness of summer’s bounty and make it last all year-long. This is my third year of making summer jellies and jams. Once I’ve finished pitting the fruit, my kids love to join in. They thinks its fun to help with cooking the fruit and watching it transform into jam. They would like to pour it into jars too, but it’s too hot for them to handle. I’ve learned that you cannot increase the size of the batches or the jam/jelly will not set properly. So I make a few batches, which also lets me create variations. Each batch is slightly different, today I made Cherry, Plum and Raspberry Jam. My all-time favorite was a Triple berry Jam (Blackberry, raspberry and strawberry) that I made from one of those U-Pick places, but I haven’t found another u-pick place since.

Fresh jam makes for great slice of toast


  1. I find that I have better results if I use 1-1/2 boxes of pectin rather than just a single box.

Rating: 4-star.
Cost: $12 for 5-lbs of jam.
How much work? Small/Medium.
How big of a mess?  Medium.
Start time 6:00 PM. Finish time 8:30pm

3 pounds Cherries
1/2 pounds dark-skinned plums (about 2 large)
1/2 pounds raspberries
4-1/2 cups granulated sugar
2 tablespoons red wine
4 tablespoons lemon juice
1 pinch salt
1-1/2 box sure-jell powdered fruit pectin
1/4 tsp. almond extract

  1. Run jars through dishwasher on high heat. Wash screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat, and allow to stand in hot water until ready to use. Drain jars well before filling.
  2. Bring large pot half full with hot water to a light boil. Once boiling, reduce to maintain a simmer.
  3. Quarter and pit the plums. Pit the cherries. Finely chop all fruit.
  4. Combine plums, cherries, and lemon juice into an 8 quart pot. Cover and cook over low heat until juices form, stirring occasionally, about 15 minutes.
  5. Uncover your pot. Increase the burner to medium/high. Add pectin and bring to a full boil; about 20 minutes longer. (a boil that doesn’t stop bubbling when stirred)
  6. Add in sugar and return to a boil. Once it has returned to a full boil, continue for 1 minute, stirring constantly.
  7. Remove from heat, skim off any foam and immediately ladle into hot jars. filling to within 1/8 inch of tops
  8. Wipe jar rims and threads with a slightly damp paper towel. Top with two piece lids and tighten.
  9. Process closed jars in hot water bath for 10 minutes.  Water must cover jars by 1 to 2 inches. Add boiling water, if necessary
  10. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (Once cooled, if lids spring back when pushed down then they are not sealed and refrigeration is necessary.)

%d bloggers like this: