Plum Jam and Stewed Pluot Toast

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"Happiness is when your friend gifts you a jar of homemade plum jam- the plums were picked fresh from her tree, & combined with just lemon & sugar. I had some leftover stewed pluots, sautéed in coconut oil & spiced up with ground cardamom, vanilla & more lemon. I threw them on top of crunchy almond butter with the last of summer's blackberries and dried petals. I promise after today I will post nothing but pomegranates, pumpkins & persimmons."
-- @myberkeleykitchen
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  • Recipe Card
Prep time 45mins
Cook time 30mins
Serves or Makes: 1

Recipe Card

For the Toast

ingredients

  • 1 slice bread, of choice, toasted
  • 1 tablespoon crunchy almond butter
  • Pluot jam, recipe below
  • 1 pluot, sliced
  • 1 teaspoon coconut oil
  • pinch ground cardamom
  • dash vanilla extract
  • Lemon juice, To Taste
  • Blackberries
  • Dried edible flowers, optional, for garnish

For the Plum Jam

ingredients

  • 2/3 pound plums, pitted and chopped (about 2 cups)
  • 1 cup sugar
  • 1/2 lemon, juiced to get 1 tablespoon

Method

  • Step 1

    Make the plum jam: Combine plums and sugar together in a medium pot. Cover and let sit at room temperature for 30-60 minutes.

  • Step 2

    Uncover the pot, and set it over medium heat. Bring fruit mixture to a boil. Reduce heat and simmer stirring frequently for about 15-20 minutes or until fruit has softened and liquid has been reduced. Jam will thicken once cooled and refrigerated.

  • Step 3

    Take pot off heat and stir in lemon juice. Spoon into sterilized canning jars. Cool completely before storing jars in the refrigerator or freezer. If freezing, leave a half -inch headroom to allow for expansion of jam during freezing. Jam will keep in the refrigerator for up to three months or in freezer for 6 months.

  • Step 4

    Assemble the toast: Heat the coconut oil in a small sauté pan and add the pluot slices. Cook for 2-3 minutes, turning the fruit often. Add cardamom, vanilla and lemon juice. Spread toast with almond butter, plum jam and top with pluots, blackberries and dried edible flower petals.