|My name is Eva, and I have a compulsive seasonal fruit problem.|
So I threw this jam together and oh my sweets, the vanilla really did do wonderful things to the red plums and raspberries. Really, just wonderful. Sweet but not too sweet, thanks to the slight lemon tang, and comforting with that earthy floral warmth that only vanilla can bring. That combined with the cinnamon-clove-nutmeg spice blend was really something to behold. So if you're looking for a way to preserve those late summer berries and plums all year long, I highly recommend giving this jam a try. The only thing you will regret is not having more toast in the house.
Also, in my last post I held a giveaway for my extra winter seeds, which included some very rare and tasty squash. The winner of that giveaway is....
Congratulations on your new bounty of winter produce! May it keep you full and happy long into the cold winter season.
(3) 8-Ounce Canning Jars, sterilized
1 lb Red Plums, peeled, cut in half, & pitted
1 Pint Raspberries
1 Packet Powdered Pectin
Juice from 1 Lemon
2 and 1/4 Cups Granulated Sugar
3/4 Cup Brown Sugar
1 Teaspoon Vanilla Extract
1 Teaspoon Grated Lemon Rind
1 Teaspoon Fresh Lemon Balm, finely chopped
1/2 Teaspoon Cinnamon
1/4 Teaspoon Cloves
1/4 Teaspoon Nutmeg