Ingredients
4-1/2 cups chopped or coarsely ground peeled pitted fresh plums (2-1/2 pounds)2 packages (10 ounces each) frozen sweetened raspberries10 cups sugar1/2 cup bottled lemon juice2 pouches (3 ounces each) liquid fruit pectin
Preparation
In a Dutch oven, combine the plums, raspberries, sugar and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
Remove from heat; skim off foam. Ladle hot mixture into six hot pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
