As autumn approaches, my focus turns to the fruit trees in our yard. A few years ago we planted a peach tree and two apple trees along the perimeter, and they are now heavy with fruit, as is our dwarf plum. While we often enjoy peaches and apples fresh from the branches, every fall we pick the little tart plums and make small batches of homemade jam.
Last weekend the kids started the plum harvest. They shook fruit from the tree, gathered the plums in a large unbreakable metal bowl, and then we came inside to make this tangy, naturally sweetened jam.
Vanilla Plum Jam
Ingredients
- 4 cups plums, pitted and halved
- ½ cup agave nectar or honey
- 1 tablespoon arrowroot powder
- 1 tablespoon water
- 10 drops liquid stevia (optional)
- 1 vanilla bean
Instructions
-
In a large covered saucepan, combine the pitted halved plums, agave (or honey) and the vanilla bean; bring to a boil.
-
Reduce the heat, uncover the pot, and simmer for about 15 minutes until the plums soften and begin to break down; the skins may remain.
-
Cook another 10 minutes to concentrate the mixture, then stir in stevia if using.
-
Remove and discard the vanilla bean. Transfer the plum mixture to a blender and puree until smooth.
-
Return the puréed mixture to the pot and reheat gently.
-
In a small bowl, whisk the arrowroot powder with 1 tablespoon of water to make a smooth slurry.
-
Bring the plum mixture to a boil, then add the arrowroot slurry while stirring continuously until fully incorporated and slightly thickened.
-
Remove from heat, let cool, then transfer to clean jars.
-
Store in the refrigerator for up to one week.
Equipment
Adjust the sweeteners to taste. I used a generous amount of agave and stevia because our plums were small and quite tart; if your plums are sweeter you can cut back. If you don’t have stevia, simply use more agave or honey, or try a different sweetener you prefer.
I prefer arrowroot as the thickening agent in this jam and in many other recipes. If you don’t have arrowroot, you can reduce the jam over low heat until it reaches your desired thickness. If you discover an alternative thickener that works well, please try it and share your experience.
This thick, gluten-free, naturally sweetened plum jam is wonderful on pancakes, toast, or warmed over a bowl of vanilla ice cream.
Note: I will be speaking tomorrow evening, September 17th at 5pm, at Pharmaca on Pearl Street in Boulder with Margaret Romero, CNP, of Helios Health Center. She will discuss alternative treatments for stubborn celiac disease, and I will speak about the social aspects of living with this diagnosis.