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Jars of blackberry plum jam

Blackberry Plum Jam

Blackberry Plum Jam is a delicious way to use summer fruits that are commonly grown in my area of Louisiana. The plums cook down into a lovely spreadable texture, and when paired with the blackberries, blend into a delicious sweet tart flavor.
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Servings 10 half pint jars

Equipment

  • large stock pot https://amzn.to/3L0XNBm
  • water bath canner https://amzn.to/4cAWJQr
  • half pint mason jars https://amzn.to/4cyW6rb
  • lids and rings for jars if you need them https://amzn.to/4bobF3e
  • immersion blender https://amzn.to/4cEJIFk
  • jar funnel https://amzn.to/3L3bXSz
  • jar lifter https://amzn.to/4cm6G4w
  • head space measuring tool https://amzn.to/3VWC0B3
  • liquid measuring cup https://amzn.to/3zm7cRo

Ingredients
  

  • 5 cups finely chopped plums
  • 1 cup finely chopped blackberries
  • 1/2 cup water
  • 1 box SureJell Pectin (Original)
  • 8 cups sugar

Instructions
 

  • Put 12 clean half pint jars into your water bath canner and fill canner with water, about an inch above the jars. Put on the stove and bring to a simmer. Let stand in hot water until ready to use.
  • Pit plums. Do not peel. Mine were frozen and then thawed, so I squeezed the pits out between my fingers. If your plums are fresh, slice in half and pull the pit out. Either way, this is a messy job.
  • Place fruit in saucepan. Add water. Bring to boil. Reduce heat; cover and simmer 5 min. Puree somewhat with immersion blender. A few chunks are desirable. You should have 6 cups of fruit at this point.
  • Measure out sugar into a separate bowl so it's ready to pour in.
    Stir pectin into fruit in saucepot. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Quickly remove jars from canner. Ladle jam immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads with a wet paper towel. Cover with two-piece lids. Screw bands only to fingertip tightness (do not screw on really tight -this will mess with the seal.)
  • Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.) Cover; bring water to gentle boil. Boil for 10 min.
  • Remove jars and place upright on a towel to cool completely. After jars cool, remove rings. Check seals by pressing middle of lids with finger. Lift each jar by the lid. (If lids spring back, or comes off when lifted, lids are not sealed and refrigeration is necessary.)
  • Wipe each jar with a wet washcloth. Label jars with contents and date. Put in your pantry! Do not stack your jars -this can damage the seal. Always check the seal carefully before opening a jar. Use all of your jam within 12-18 months for best nutrition and flavor.

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