The summer is a season of harvest and preserving. It feels especially rewarding when I get to open a little jar of summer in the cold winter months. Nothing beats the flavour and taste of homemade jams. I was very excited when I received a review copy of Best of Bridge Home Preserving:120 Recipes for Canning Fruits & Vegetables because I love making fruit jams at home using seasonal and local ingredients, for just enjoying at home and for gift giving. I usually make single-fruit jams, this was my first time trying a mixed-fruit jam, and this recipe is a winner. I made raspberry jam last year, and really loved the flavour of it. This one combines the little tartness and fruitiness in the plums and the bold flavour of raspberries. It is also great because it only has half of the seeds of a regular raspberry jam. Making jams is really not difficult and the equipment is inexpensive and can be  easily found in supermarkets. The book is very user-friendly, especially if you are new to preserving it will have all the information to get you started. As for me, I’ve only made fruit jams, I might venture into the chutney, pickle, and marmalade recipes in this book. If you’ve never made jams before and would like to try this recipe, you can do some research online and you should be able to make this without too much difficulty.

NOTE: Actually…I changed the recipe a little…I added the zest of half a lemon for the refreshing taste and half of a vanilla bean. I just love the vanilla flavour in this jam, it adds a sweet and dessert-like character to it. I also like my jams with a chunky texture, so I usually don’t chop or crush the fruit too much, but it is totally up to you!

My favourite way to have any kind of jam is slathering it on a buttered piece of fresh bread or toast (*drooling a little*). Though the recipe says it will yield six 250 mL jars, I was able to get five, it depends on the fruit itself such as the moisture, pectin, and the pot you use etc. but to me, all it matters is the delicious jam!