Well, we don't have access to hundreds of pounds of fresh free fruit this year, but that doesn't mean I'm not going to can!
Isn't raspberry jam the prettiest? This is actually raspberry/cherry/plum jam. It is SO good! We've also done strawberry freezer jam (lots and lots of it, it's our favorite) as well as raspberry freezer jam, and raspberry/ peach and raspberry/ blueberry cooked jam.
Raspberry- Cherry- Plum Jam
3 cups crushed red raspberries
1 cup crushed Bing Cherries
1 cup crushed purple plums
4 cups sugar
1 box of pectin
a bit of olive oil
Cook the fruit and sugar together, stirring often, until they reach a rolling boil. Then continue to cook, stirring constantly for 3-4 minutes- add a bit of olive oil if there is too much foam. Add your pectin (I like MCP brand) and cook for another 1-2 minutes. (Be sure to follow the directions on your pectin box- they vary.) Ladle into hot half pint jars, wipe the rims, add hot lids and rims and process in a water bath or steamer for 10 minutes.
Enjoy!
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