Tag: plum jam

15 Minute Prune Spread {vg, gf}

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In Germany where I am from, “Pflaumenmus” (something like plum jam/plum puree/plum butter) is a very popular spread for bread rolls and also a common filling for jam doughnuts. Never having been a huge consumer of jams and sweet spreads, I have always liked plum jam as it is less sweet than other jams and usually also contains some wintery spices such as cinnamon, cloves, cardamom etc. which I adore. To my chagrin, I have never found anything like it in Australia. But when I saw a bag of dried prunes on special, I thought I’d try my luck! and tada – here’s my very own version of Pflaumenmus aka prune spread!

I have to say that the first attempt was a success indeed! While the preparation is a bit messy, this spread comes together easily and is utterly delicious. It works on any type of bread and is also a great topping for pancakes and oatmeal. If you want to be adventurous, try it as a chutney with some (vegan) cheese. Or why not mix into your favourite yogurt! Prunes are less sweet than other dried fruit and therefore a good alternative if you are watching your sugar intake. And their benefits don’t stop their – you can even use exactly this recipe to replace butter and oil in your favourite baking recipes! But that’s a topic for another post, so stay tuned!

Prunes are associated with protection against cardiovascular disease. Due to their high fiber content, they help to keep your blood sugar stable and delay the absorption of sugar into the bloodstream which makes you feel fuller for longer. Thanks to their phenolic compounds, prunes improve bone density and as they improve the absorption of iron, they are especially valuable for vegetarians and vegans. High time to enjoy some delicious prune spread on your (gluten free) bread!

Quick and Easy Prune Spread
Delicious Prune Spread

Prune Spread

450g prunes (dried plums), roughly chopped
2 cups water
1 tsp cinnamon
a pinch each of ground cloves, star anise, cardamom and black pepper
a dash of lemon juice
sweetener to taste (such as maple syrup or date syrup)

Add all ingredients into a saucepan, bring to the boil and simmer for 15 minutes. Mash everything with a stick blender, let cool (the mixture will continue to thicken as it cools) and fill into mason jars.

Enjoy!

Sugar Free Plum Jam

Published on by nathaliejasmin2019Leave a comment
Delicious Homemade Plum Jam in just 5 Minutes
Delicious Homemade Plum Jam in just 5 Minutes

It’s autumn! (For all the ones who think “WTF? It’s April!”, we are talking southern hemisphere here!) Although we still get sunny days in the low 20s, the evenings have that certain something about them that reminds me of the dusky, hazy, and utterly magical October evenings I remember from Europe. Autumn is my favourite season, featuring colourful trees, the smell of leaves and fresh chestnuts, a mellow light, cool-but-not-too-cool days, and a long dusk – and not least some of my favourite foods to eat, which all start with p – potatoes, pumpkin, pears, and -yup- plums!

Even though we started harvesting our lovely plums already a couple of months ago, these yummy purple and yellow fruits are still ubiquitous. As I am still in the phase of perfecting my gluten free bread making skills but want to go a bit more easy on nut butters (think anti-metabolic PUFAs…), I needed to come up with a good jam. Unlike my home country, the selection of jams here in Australia leaves a lot to be desired. It’s hard to find a jam with a fruit content of more than 30% (when in Germany, you can only get 50% +!), and even the ones with a supposed fruit content of 50% taste like sugary mush. Any wonder when sugar and glucose syrup are the main ingredients! I usually prefer going without any sweetener at all as fruit has a natural sweetness to it that doesn’t need tampering with. However, plums are a bit of a different animal, as they are quite sour, so I opted to use a bit of Xylitol. Xylitol (just like erythritol) is a safe natural sweetener that has actually been shown to be beneficial for teeth and even to reverse cavities! I have no issues with Xylitol in terms of digestive distress, but if you are extra sensitive, you might want to opt for eryhtritol instead, which is also an excellent sweetener. Of course, you can use “real” sugar or stevia although I don’t think that stevia gives jam the nicest taste.

I know what you think, that (white) sugar is needed to preserve the jam – and you are absolutely right. However, I am not a preserve-maker (yet), and I like my jam being ready instantly, and I like it fresh! This jam should last a couple weeks in the fridge – it’s so delicious though that you will get through it quicker! The great thing about plums is that they have enough natural pectin, meaning that unlike with other jams, you don’t need to add pectin during the jam-making process and will still get that “jamminess”. Yes, you really can make this jam spontaneously as it takes less than 5 minutes to make! It is really as easy as! Tip: By adding some wintery spices (cinnamon, ginger, cardamom etc.) you will get that perfect autumn feeling!

500 g plums, washed, cored, and roughly chopped (leave skin on)
1 tbsp apple juice
1 tbsp lemon juice
1 tbsp xylitol (or alternative sweetener)
2 tsp arrowroot starch
cinnamon, cloves, cardamom, ginger, nutmeg (optional)

Combine plums, apple juice, and lemon juice in a saucepan over moderate heat and bring to the boil, stirring constantly. Whisk the arroworoot starch with 2 tsp water until a pasty consistency is achieved. Add the arrowroot paste, stirring vigorously. The plums should instantly start to thicken up. Now add the sweetener and the spices and stir until the desired consistency is reached. Let cool completely and transfer to mason jar. Lasts a couple of weeks in the fridge. This jam is great on gluten free bread, in yoghurt and quark, or straight from the spoon.

Enjoy!