PLUM-RASPBERRY FREEZER JAM
Raspberries quickly get mushy after being washed, so give them a quick rinse under cool running water right before you use them.
Raspberries quickly get mushy after being washed, so give them a quick rinse under cool running water right before you use them.
PREP: 25 MINUTES COOK: 10 MINUTES COOL: 2 HOURS STAND: 24 HOURS MAKES: 4 HALF-PINTS
1. In a medium saucepan combine plums, raspberries, and honey. Bring to boiling over medium-high heat; reduce heat. Simmer, uncovered, for 10 to 20 minutes or until slightly thickened (mixture will thicken more as it cools); stir occasionally while cooking and use a wooden spoon to gently crush the raspberries against the side of the saucepan.
2. Halve vanilla bean portion lengthwise and scrape out seeds. Stir vanilla seeds and lemon juice into the fruit mixture. Remove from heat; cool about 2 hours or until room temperature.
3. Ladle into half-pint freezer containers, leaving a ½-inch headspace. Seal and label. Let stand at room temperature for 24 hours.
4. Store in the freezer for up to 1 year or in the refrigerator for up to 3 weeks.
PER 1 TABLESPOON: 26 cal., 0 g fat, 0 mg chol., 0 mg sodium, 7 g carb., 0 g fiber, 0 g pro.
Freezer jams and those that don’t contain added pectin (other than the naturally occurring pectin in the featured fruit) have a slightly looser, thinner texture than canned jams and those that contain commercial pectin. The jam should still set up and be spreadable, but it won’t be quite as firm.