Monday, July 20, 2015


Tis the season - time to start making jam and jellies.  In this part of the country we are getting beautiful berries from Oregon and other Northwest states and from Idaho too.  Our local farm stand is open, lots of good healthy fruits and veggies.

I was recently given a recipe for small batch (yield is 4 pints or 8-8 ounce jars) of jam. I followed the instructions carefully and my yield was 6-8 ounce jars and a little leftover for the fridge - not enough to fill a jar. I love to make small batches of jam - some for us and a little to share. The recipe reminded me of another recipe that I have used in the past so I sort of combined the two recipes and had a very tasty outcome.

Please feel free to cut and paste/copy the label if you like.  I always like to add the date but left the date off of this one made to copy. Copy into a software program and print out on a full sheet 8 1/2 x 11 label and cut out the labels.  You could also laminate them on a lami-label.
For this jam, a few ingredients....
Such a pretty color....
A rack for the bottom of the pan keeps the jars from banging against each other during the water bath...
Six 8-ounce jars and some for the fridge.....

Resting on a kitchen towel - was not long that I heard the little "tic" noise - the jars had all sealed.....

Once they had cooled enough to handle, I added the label....
One for a gift with a little demitasse spoon tied on with some matching grosgrain ribbon.....

Spiced Raspberry & Plum Jam Recipe

4 cups pitted and chopped plums
2 cups raspberries
3T fresh lemon juice
6T pectin (I used Mrs. Wages, one box=6T)
4 Cups sugar (I use superfine)
1 t ground cinnamon
1/2 t ground cardamom

Wash the raspberries and the plums.  Remove the pit from the plums and dice them.  Add the fruit to a large stainless steel pot with the lemon juice.  On medium heat bring the fruit and juice to a simmer, stirring often.  Reduce the liquid, will take 15-20 minutes.  While simmering take a potato masher and break up the fruit.  This will be much easier to do if you do a small dice of the plums.

Add the spices to the sugar and stir to mix.  Then using the directions on your box of pectin add the pectin and the sugar, stirring all the while (the pectin instructions will tell you in what order to add the sugar/pectin).  Skim off the foam as necessary.  Remove from the heat add the salt and continue to stir to make sure the salt is evenly distributed.

Pour the jam into sterilized jars leave 1/4 inch head space, using a clean cloth wipe the rim of the jars making sure the rims are clean and free of any jam, place the flat lid and then the band on each jar and place into the canning pot, bring the water to boil (making sure the jars are covered by at least 1") process in the boiling water for 8 minutes.

Using tongs, carefully remove the jars from the canning pot and place on a cloth and let them set for 12 hours.  Make sure they have all sealed.  If a jar had not sealed put into the fridge and use it right away.  Store your sealed jars in a cool, dark place.


Canning jars, Kitchen stores, Walmart and other grocery stores.
Pectin, Grocery storees
Canning tongs, Norpro 600 Jar Lifter
Canning pot rack, Prepworks from Progressive International CKC-400 Reversible Stainless Steel Canning Rack

Thank you for stopping by.


  1. LOOKS DELICIOUS !!!!!!!!!

    1. Anonymous come up for breakfast & I'll fix you hot biscuits, butter & jam. Thank you for stopping by! j.

  2. Joy this jam looks amazing! I really should give it a try next year with our raspberries.

    I'm so glad you're back and blogging!!


    1. I hope you do make this David, so worth the trouble and then in winter when the raspberry bushes are covered with snow you can have a hot biscuit of think of the next seasons berries! Thank you for stopping by. j.