Gingered Plum-Raspberry Jam

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.

Squirrel Feeder

After the suction cups on my window-mounted bird feeder busted off, I found some brick clips online to mount them to the exterior wall, instead.

I suspected squirrels were to blame for breaking the suction cup mounts in the first place, and I hoped that placing the feeder on the brick wall would keep them out going forward.

I should have known better.

I guess squirrels have to eat, too…