"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."
Plum Jam and Stewed Pluot Toast
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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.