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Rasberry Plum Jam

4-1/2 cups chopped or coarsely ground pitted plums(about 2-1/2 pounds)

2 pkgs(10 oz. each)frozen rasberries in syrup, thawed

10 c. sugar

1/2 c. lemon juice

2 pouches(3 oz. each) liquid fruit pectin

In large kettle, combine plums, rasberries, sugar and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. quickly stir in pectin: return to full boil. Boil for 1 minute, stirring constantly. Remove from the heat: skim off any foam Pour hot into hot jars, leaving 1/4 in. headspace. adjust caps. process for 15 min. in a boiling-water bath

yield: 6 pints

angie