Fresh, Fruity and Ready for Freezing

Reduced-Sugar Blackberry-Plum

(or Raspberry-Plum) Freezer Jam

Makes 3 1/2 cups

I like to combine plums with berries because they add fruitiness and vibrant color, but no seeds. Plums are also rich in pectin, so they help ensure that the jam will jell well.

2 1/3 cups blackberries or red raspberries

2 cups (1 to 1 1/4 pounds) slightly underripe purple or red plums, pitted and chopped into 1/2 -inch pieces

2 tablespoons water

2 to 2 1/2 tablespoons fresh lemon juice (use 2 1/2 tablespoons for very ripe, sweet berries)

1/2 teaspoon finely grated lemon zest (yellow part of skin)

2 1/3 cups sugar

2 tablespoons powdered less- or no-sugar-needed pectin, such as Sure-Jell or Ball Fruit Jell

Place several metal tablespoons in the refrigerator to use later in checking the jell of the jam. Have 3 or 4 eight-ounce jars ready.