Homemade Raspberry Plum Jam: A Taste of Summer in Every Jar (Easy Recipe!)
Imagine capturing the essence of a warm summer day in a single jar. This incredibly easy raspberry plum jam does just that, offering a burst of vibrant flavor that you can savor any time of the year. Whether spread on warm toast, swirled into yogurt, or paired with a gourmet cheese, this homemade preserve is a true delight.
Looking back, the summer of 2013 was a pivotal moment in my culinary journey – a time I truly embraced the art of jam-making. As I grew more comfortable with the general process of canning and explored a myriad of new recipes, jam quickly secured a special place in my heart. It’s a remarkably straightforward and enjoyable activity, offering endless possibilities for creative flavor combinations. Among the many jams I crafted that summer, this plum and raspberry blend emerged as a standout favorite, and it remains so to this day.
Why Raspberry Plum Jam is a Summer Must-Make
The decision to combine plums with raspberries in a jam is truly inspired for several compelling reasons. Firstly, this duo creates a wonderfully unique flavor profile that you’re highly unlikely to find on supermarket shelves. The sweet-tartness of raspberries perfectly complements the rich, juicy depth of plums, resulting in a preserve that absolutely radiates a homemade charm and screams “made with love.”
Beyond its distinctive taste, this combination offers a smart practical advantage: cost-effectiveness. Raspberries can be quite expensive, especially when purchased in the quantities needed for jam. By incorporating plums, which are often more affordable and abundant during peak season, you can effectively stretch that exquisite raspberry flavor further while keeping your overall ingredient costs down. It’s a win-win, allowing you to enjoy more of that vibrant berry taste without breaking the bank.
The Joy of Gifting Homemade Raspberry Plum Jam
Another aspect I absolutely adore about making homemade jam is its incredible potential as a thoughtful gift. There’s something profoundly special about sharing a handmade creation, especially one as delicious and comforting as a jar of raspberry plum jam. I often find myself with a growing stockpile of beautifully labeled jars in my pantry, some eagerly awaiting the holiday season, and others jealously reserved just for my own enjoyment. My friends and family eagerly anticipate these seasonal treats, knowing they’ll be able to savor the concentrated flavors of summer long after the warmer months have faded into winter.
A simple jar of homemade jam transcends a mere gift; it’s an expression of care, a tangible piece of culinary art. It tells a story of time spent in the kitchen, of fresh, seasonal ingredients transformed into something extraordinary. Imagine the smiles when a loved one opens a jar and smells the sweet aroma, knowing it was crafted especially for them. It’s perfect for hostess gifts, holiday baskets, or simply as a token of appreciation to brighten someone’s day. Each spoonful is a reminder of warmth, generosity, and the vibrant taste of summer. Consider tying a pretty ribbon around the lid or adding a personalized label to make your homemade jam gifts even more memorable.
Crafting Jam Without Commercial Pectin
Many traditional jam recipes rely heavily on commercial pectin to achieve that perfect gelled consistency. However, a lesser-known fact is that pectin is a naturally occurring soluble fiber found in the skins, seeds, and flesh of most fruits. With a little patience and understanding, additional commercial pectin often isn’t necessary. The process of coaxing out this natural pectin and allowing the jam to set on its own takes a bit longer, but I firmly believe that this method yields a more intensely flavored, purer tasting final product that truly highlights the fruit’s natural essence.
Understanding Natural Pectin in Fruits
It’s important to note that not all fruits are created equal in terms of their natural pectin content. Some fruits are naturally low in pectin, making it a bit trickier to achieve a firm set without assistance. Examples of low-pectin fruits include apricots, cherries, peaches, pears, rhubarb, and most berries (though raspberries do contain some). When working with these, you might either choose to add commercial pectin, or, more traditionally, combine them with fruits that are naturally high in pectin. High-pectin fruits are your best friends in pectin-free jam making and include apples, cranberries, citrus fruits (especially lemons and their zest), and, thankfully, plums!
The beauty of this raspberry plum jam recipe is that plums contribute a significant amount of natural pectin, helping the entire mixture gel beautifully. The addition of lemon juice further aids in the gelling process by lowering the pH of the mixture, which is crucial for pectin activation.
How to Test the Jell Point for Perfect Consistency
So, how do you know when your jam has reached that elusive “jell point” and is perfectly set? This is a crucial step in pectin-free jam making. There are a few reliable methods to test for the correct consistency:
- The Cold Plate Test: Before you start cooking, place a few small ceramic plates in the freezer. When you think the jam is ready, spoon a small amount onto one of the chilled plates. Let it sit for 30-60 seconds, then push it gently with your finger. If it wrinkles and forms a skin, it’s ready. If it’s still runny, continue cooking and re-test.
- The Sheet Test (Spoon Test): Dip a cold spoon into the simmering jam, then lift it and tilt it sideways to let the jam drip off. If the jam forms a “sheet” or a couple of large, heavy drops that cling to the spoon rather than dripping off individually, it has reached the jell point.
- The Temperature Test: Using a candy thermometer, cook the jam until it reaches a temperature of 220°F (104°C) at sea level. This temperature indicates that enough water has evaporated for the jam to set. Remember to adjust this temperature for higher altitudes (subtract 2°F for every 1,000 feet above sea level).
For a detailed visual guide and more tips, here’s a great cheat sheet on the 3 ways to test the jelling point. Mastering these tests will give you confidence in achieving perfectly set jam every time!
Your Easy Raspberry Plum Jam Recipe
Ready to create your own jars of summer magic? This recipe is designed to be straightforward, allowing you to enjoy the process and the delicious results. Follow these steps for a homemade raspberry plum jam that will impress everyone who tastes it.
Raspberry Plum Jam
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Ingredients
- 1 lb raspberries (454 grams)
- 3 lbs plums , sliced and pits removed (leave skins on) (1360 grams)
- 5 cups granulated sugar (1000 grams)
- ½ cup bottled lemon juice (120 ml)
- Zest of 1 orange
Instructions
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Combine the raspberries, sliced plums, sugar, lemon juice, and orange zest in a large heavy-bottomed pot. Place over medium high heat and stir frequently as the sugar dissolves and the fruit begins to release its juices.
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Continue to cook, stirring frequently as the jam simmers and thickens. Skim any foam off of the surface with a spoon.
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(Optional) While the jam is simmering, remove plum skins with a spoon. It is slightly tedious but I prefer the texture of the jam without the skins.
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(Optional) If you prefer fewer raspberry seeds, simply place a mesh strainer over the pot. Ladle ⅓-½ of the mixture into the strainer and push it through with a spatula back into the pot. Discard raspberry seeds.
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Once the jam is reduced and thickened (see tip above), remove from heat and ladle jam into sterilized jars. Top with a lid and screw on with a ring.
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Process jars in a water bath for 10 minutes (15 minutes for 5,000+ ft elevation). Remove from water bath and let cool. Check that lids have sealed by pressing down into the center of each one. It should not move.
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Store jam in a cool dry place like a pantry and consume within 1 year.
Notes
Essential Canning and Storage Tips
Proper canning is not just about preserving the delicious flavor of your raspberry plum jam; it’s also about ensuring its safety and extending its shelf life. The water bath canning method detailed in the recipe instructions is a crucial step for creating a vacuum seal that keeps your jam fresh and inhibits spoilage. Here are some expanded tips to ensure your canning process is successful:
- Sterilize Your Jars: Before filling, ensure your jars are thoroughly clean and sterilized. You can achieve this by washing them in hot, soapy water and rinsing well, then keeping them hot in a boiling water bath or a low oven (around 225°F / 110°C) until ready to fill. Lids and bands should be new for best results and kept warm in hot (not boiling) water.
- Headspace is Key: When ladling the hot jam into your sterilized jars, leave a consistent amount of “headspace” – the empty space between the jam and the rim of the jar. For jams, typically ¼ inch (0.5 cm) is recommended. Too little headspace can cause the jam to bubble over during processing, preventing a proper seal. Too much can lead to an inadequate seal or discoloration of the jam at the top.
- Wipe Rims Clean: Before placing the lids, carefully wipe the rims of the jars with a clean, damp cloth or paper towel. Any jam residue on the rim can interfere with the seal.
- Secure Lids and Bands: Place the clean, warm lids on the jars, then screw on the bands finger-tight. Do not overtighten, as this can prevent air from escaping and hinder the sealing process.
- Water Bath Processing: Submerge the jars in a boiling water canner, ensuring they are covered by at least 1-2 inches of water. Bring the water to a rolling boil and process for the specified time (10 minutes for most altitudes, longer for higher elevations). This process heats the contents, expels air, and creates a vacuum seal.
- Cooling and Checking Seals: After processing, carefully remove the jars from the canner and place them on a towel-lined surface, ensuring there’s space between each jar. Let them cool undisturbed for 12-24 hours. Once completely cool, check the seals by pressing down on the center of each lid. A properly sealed lid will be concave and won’t flex when pressed. If a lid hasn’t sealed, refrigerate that jar and consume the jam within a few weeks.
- Storage: Store sealed jars in a cool, dark, dry place, like a pantry or basement, away from direct sunlight or heat sources. Properly canned jam can last for up to one year or even longer, but for optimal flavor and quality, it’s best to enjoy it within that first year.
Delightful Ways to Enjoy Your Homemade Jam
While a classic slice of toast or a warm scone generously slathered with raspberry plum jam is undeniably delicious, don’t limit yourself! This versatile preserve can elevate a multitude of dishes and snacks. Here are some inspiring ways to enjoy your homemade creation:
- Breakfast & Brunch Staples: Beyond toast, try it with pancakes, waffles, French toast, or stirred into oatmeal and cream of wheat.
- Yogurt & Smoothies: Swirl a spoonful into plain Greek yogurt for a fruity, naturally sweetened treat, or blend it into your morning smoothie for an extra flavor boost.
- Baking Adventures: Use it as a filling for tarts, thumbprint cookies, layered cakes, or even inside croissants and Danish pastries. It also makes a fantastic glaze for muffins or quick breads.
- Savory Pairings: Don’t shy away from savory combinations! This jam pairs beautifully with soft cheeses like brie or goat cheese on a cracker. It can also be used as a glaze for pork or chicken, adding a sweet and tangy element to your main dishes.
- Dessert Toppings: Drizzle it over vanilla ice cream, panna cotta, or cheesecake for an instant gourmet dessert.
- Beverages: Stir a small amount into sparkling water or iced tea for a refreshing, homemade fruit drink.
With its vibrant flavor and endless possibilities, your homemade raspberry plum jam is sure to become a cherished staple in your kitchen. Enjoy the fruits of your labor and share the goodness with loved ones!