A super simple, delicious plum jam recipe. Infused with rosemary and made with just a handful of simple ingredients in just 10 minutes, this jam recipe is as easy as it is low in added sugar. Gluten free and paleo with a vegan and low carb option.
- 500 g (3 cups) plums, stoned and roughly chopped
- 2-3 teaspoons raw organic honey* or rice syrup (or use a couple of drops of liquid stevia), or to taste
- 2 teaspoons fresh rosemary, finely chopped
- good squeeze of lemon (about 1-2 tablespoons)
- 1 tablespoon cornflour (cornstarch) or arrowroot (or use 1 teaspoon coconut flour)
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Place the plums, honey, rosemary and lemon into a large saucepan and place over medium heat. Bring to the boil, then simmer for a few minutes until the plums have broken down and everything is soft and mushy. Taste and add more honey, rice syrup or stevia if you feel it needs it - we love it with a sweet-sour freshness, but it may be best to start with more sweetener for hardened jam-eaters and slowly lessen the amount used each time you make it. Whisk in the cornflour or arrowroot and simmer for another few minutes until thickened. Pour into a large sterilised jar and seal with the lid. Allow to cool completely then keep in the fridge for a couple of weeks.
* Do remember that if you have a child under 1, they shouldn't be eating honey, so rice syrup is preferable here (although if they are under 1, leaving the sweetener out completely is what I'd recommend most, since it helps get their tastebuds used to natural sweetness rather than added sweetness! :)