Summer is for jamming.
More specifically, for making freezer jam.
In another couple of months, I’ll be making my favorite condiment ever: tomato jam. Until I have some garden-fresh tomatoes to put up, though, I’ll jam up whatever we’ve got that’s too ripe to eat out-of-hand. Today, that was half a dozen plums, plus a handful of raspberries I picked from the runners that the neighbor’s bush has been sending into our yard.
I based my jam off of a recipe that I’d saved from a long-ago issue of Cooking Pleasures Magazine (RIP, Cooking Club of America). I halved the batch, substituted ground ginger for fresh (1/4 tsp ground replaced 1 Tbsp fresh), and substituted 2/3 of the sugar with Splenda. The end result is tart and sweet and 1 WW SmartPoints value for one tablespoon.
So, so good.