Plum-Raspberry Freezer Jam

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  • Makes: 60 servings
  • Serving Size: 1 tablespoon
  • Makes: 4 half pints
  • Prep: 25 mins
  • Cook: 10 mins
  • Cool: 2 hrs

Plum-Raspberry Freezer Jam

Directions

  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 mixture 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 1/2-inch headspace. Seal; label. Let stand at room temperature for 24 hours. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.

From the Test Kitchen

*Tip:

To check if your jam is cooked enough, remove saucepan from heat. Place a teaspoon of the jam on a small baking sheet or plate. Place in the freezer for a minute or two. The jam should be slightly set with no free juices running from it.

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Nutrition Facts (Plum-Raspberry Freezer Jam)

  • Per serving:
  • 26 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 0 mg sodium ,
  • 7 g carb. ,
  • 0 g fiber ,
  • 6 g sugar ,
  • 0 g pro.

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