|Fragrant Santa Rosa Plum Jam|
When you find ripe plums in your store or local farmer's market (their alluring perfume will find you), pick out a pound of the ripest ones and use them to make some of this lovely jam.
My dad brought a few of these delicious plums home for my mom. They were so good that my mom immediately went back to the store and hand picked some of the ripest ones to take home and make into this jam. You rarely find plums of this quality in grocery stores, so when you do, jump on it.
The only thickening used for this jam is finely ground psyllium husk powder, so it takes some time to thicken up. Let the jam sit in the refrigerator over night to thicken completely. Store the jars you are not using immediately in your freezer.
Outrageous Santa Rosa plum jam Recipe:
1 pound Santa Rosa type plums - sweet, tree-ripened and fragrant
3 ounces pitted black sweet cherries
1/2 c. erythritol
2 T. xylitol
1 T. fine psyllium husk powder
1/4 t. monk fruit extract, 80% strength
1/8 t. BioSalt
2 T. IMO powder (or IMO syrup)
2 T. vegetable glycerine
stevia glycerite, to taste
Wash and pit the ripe, fragrant plums. Roughly chop and set aside.
Mix the dry ingredients together well, and set aside.
In a food processor, puree the pitted cherries with the dry ingredients, vegetable glycerine and IMO syrup, if using. Stop the food processor.
Add the chopped plums and pulse to desired texture.
Pour jam into a microwave-safe bowl and heat in the microwave to 110 degrees F., with occasional stirring. Or heat on the stove-top in a non-metallic pan to 110 degrees F., stirring until the erythritol is dissolved.
Sweeten to taste with the stevia glycerite.
Store the jam in the refrigerator overnight to allow it to fully thicken.
The next day, portion into jars for freezing and freeze.
Note: The cherries add beautiful color but do not compete with the plum flavor.
|Freshly made, before the thickening process has completed.|
Leila & Nancy.