Every time you harvest your garden or your fruit trees, you end up with some fruit that just isn’t fresh or perfectly ripe enough to be highlighted in a raw dish. Those gently over-ripened fruit are perfect for stewed plums or jams. I have a plum jam on the stove right now and completely forgot that I hadn’t updated the blog with my results for stewed plums from last week. Quite heavenly.
- pitted plums
- agave nectar
- fresh lemon juice
- apple juice
- cinnamon stick
Boil ingredients together, then let simmer for about 30 minutes, until plums are cooked through and sauce has thickened to desired consistency. Plums have a lot of natural pectin – the longer you cook them, the thicker the sauce will get.
Tip: this is the same basic recipe as Plum Jam. Try either of them with any flavor variations that sound good to you. I’ll be trying my jam with all the mint I harvested! Stay tuned for results.
I served the plums on Tempt vanilla bean hempmilkcream. I bet it would also be good on french toast.