Try my spiced low-sugar plum jam for canning that will make a perfect spread for toast or topping for porridges, pancakes and waffles.
- Start by rinsing the plums. Then, one-by-one cut the plums in half pit them. It’s the easiest to cut them around the equator, twist the halves apart, and discard the pits. Throw the plum halves into a big pot. I suggest you wear gloves not to stain your hands. You’ll need to cut the pits out with knife, if your plums are not ripe.
- Next, cover the pot with lid and turn on heat. When you start getting steam on the lid, give the plums a good stir. And again, when the plum halves in the bottom start to boil, stir again. Repeat this until the whole potful is heated through and simmering. I didn’t need to add any liquid as heating and mixing will get the juices flowing. Simmer on low and covered with lid for 10 minutes (stirring occasionally) and then turn off the heat.
- Now, use a whisk to mix in all the spices, mesquite and coconut sugar (don’t touch the psyllium powder yet). I suggest you sieve mesquite powder as it may have chunks in it that won’t dissolve.
- Finally, sprinkle psyllium husk powder on top of the jam and mix it in. Start with ½ tablespoon and add more if you prefer thicker result.
Alternatively prepare the jam in small batches and store the jars in refrigerator.
This plum jam is deliberately of sour side, so feel free to adjust the amount of sugar to you liking.
Should you struggle with Candida overgrowth and still haven’t reintroduced coconut and date sugar, be sure to use xylitol and/or stevia in your plum jam.
Should you not be able to get your hands on mesquite powder, simply leave it out and use a bit more coconut sugar. You also might need to add a little more of psyllium powder as mesquite powder absorbs some liquid.
Grind your own psyllium powder from husks – use coffee or spice grinder.
Finally, substitute ground chia seeds for psyllium powder. Use at least twice as much, i.e. 4 tablespoons or more.
The amount of psyllium powder greatly depends on how ripe your plums are – the riper the plums, the mushier and runnier the cooked jam. Thus, you’ll need more psyllium with really ripe plums and a bit less if your plums are not ripe.
- Method: Stovetop
- Serving Size: 100g
- Calories: 59
- Sugar: 11.8g
- Sodium: 0.6mg
- Fat: 0.3g
- Carbohydrates: 12g
- Fiber: 2.5g
- Protein: 0.9g
Keywords: plums, jam