Blackberry Roasted Plum Preserves
Prep time
Cook time
Total time
Simple, no-pectin blackberry and plum jam from
Recipe type: Condiments
Cuisine: American
Serves: 60 ounces
  • 4 cups blackberries
  • 2 cups plums, halved, pitted (I used sugar plums)
  • 4 cups sugar
  • 1 lemon, zested and juiced
  1. Heat oven to 400 F.
  2. Place halved, pitted plums on baking sheet.
  3. Sprinkle with a tablespoons or two of sugar and roast for 10-15 minutes. This just gives the jam a nice toasted flavor.
  4. Place blackberries, plums, sugar, lemon juice and zest in a large saucepan or dutch oven.
  5. Cook on high heat to a boil. Boil for 2-3 minute and reduce to medium/medium-low heat to cook for an additional 15 minutes or so.
  6. Use a candy thermometer to heat to 220F before removing from heat.
  7. You can test the jam by placing a small amount onto a plate that has been in the freezer for 5+ minutes. It should gel after a couple minutes to the preferred consistency.
  8. Can per canner instructions, if desired.
  9. Cool and enjoy!
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Recipe by Southern FATTY at