Gluten Free Vanilla Plum Jam
As fall approaches, my attention is shifting to our fruit trees. A few years back we planted a peach and two apple trees along the perimeter of our packed yard; they are now bursting with fruit, as is our dwarf plum. While we eat the peaches and apples straight off the trees, each fall we make a habit of picking the tart little plums and making our own homemade jam from them.
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- 4 cups plums, pitted and halved
- 1/2 cup agave nectar
- 1 tablespoon arrowroot powder
- 1 tablespoon water
- 10 drops stevia
- 1 vanilla bean
1In a large covered saucepan, bring plums, agave and vanilla bean to a boil
2Lower heat, uncover pot and simmer 15 minutes, until plums are dissolved (though skins will remain)
3Cook 10 more minutes to reduce mixture, then stir in stevia
4Remove vanilla bean, place plum mixture in blender and puree on highest setting
5Transfer mixture back to pot and reheat on stove
6In a small bowl, combine arrowroot powder and 1 tablespoon water to make a slurry
7Bring plum mixture to a boil, then add arrowroot slurry, stirring continuously, until incorporated
8Remove from heat, cool and transfer to mason jars
9Store in refrigerator for up to one week
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