Easy Summer Mixed Fruit Jam

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This scrumptious summer jam is made without refined sugar and is a super easy recipe. Made with plums, apricots and rhubarb this jam packs a lot of flavour. When making summer jam, for natural sweetness, always use ripe fruit. Serve with toast or our freshly baked gluten free muffins. Enjoy!

Ingredients

  • 2 lb. ripe plums, pitted and quartered
  • 1 lb. ripe apricots, pitted and quartered
  • ¾ lb. rhubarb, cut into 1-inch pieces
  • ½ cup pure maple syrup
  • 1 tsp. pure vanilla extract
  • ½ tsp. GF ground cinnamon
  • Zest of 1 large lemon
  • Instructions

  • Place all the ingredients in a large saucepan
  • Cook over medium-low heat without covering for 1 hour and 15 minutes. Stirring occasionally
  • Halfway taste for sweetness, and if needed add some more maple syrup. The sweetness will depend on how ripe the fruit is
  • While still hot, spoon into four 8 oz. canning jars and seal
  • Once cooled, refrigerate. Jam will keep up to two months when refrigerated or up to six months in your freezer


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