There’s something about making your own jam that just feels so warm and cosy.
Weirdly, considering my own gigantic sweet tooth, I’ve never been a huge fan of jam, in the traditional sense at least. I was never the girl with jam sandwiches, and the idea of jam on toast does nothing for me. Jam for cakes on the other hand… now we’re talking.
What I’ve really noticed through this whole AIP diet experience is how my tastebuds have evolved and changed. I’m not exaggerating when I say that I used to be a slave to my cravings. So many times I’ve felt like crying (or actually have cried) after binging on so much junk food that I felt sick, and it gave me only minutes of happiness. Since being refined sugar-free, I still feel the odd craving for something really sugary-sweet (hello, Wafflemeister), but in reality, I don’t think I’d actually enjoy the taste anymore.
This diet has taught me so much about different nutrients and food groups, which has made me want to learn and discover a new way of eating that nourishes my body. I have spoken before about how I’ve begun to listen to what my body responds to, now it’s up to me to nurture with food that will make my body AND my mind happy.
That being said, I don’t think I’ll ever be quite ready to give up the sweeter things in life, but I do want to learn how to adapt to a new, mindful approach to cooking. I work full-time with a part-time postgraduate degree, so taking some time out of a day to cook slowly is a real novelty. This is how my plum jam recipe came to be. It only uses 3 ingredients, and can be left fairly unattended for it to stew away into a gorgeous consistency. Personally, I love mine dolloped on top of some AIP-compliant brownies…
3 Ingredient Sugar-Free Plum Jam
A delicious and easy plum jam recipe, perfect for using up overripe plums.
- 8 ripe plums
- 1/2 tbsp raw honey
- 1 lemon
Quarter your plums, removing the stones. The riper the plums, the sweeter your jam will be, so you could reduce the amount of honey depending on their ripeness.
Add to a saucepan and put on a low to medium heat.
Mix in the honey and juice of 1 lemon.
Pop the lid on until the plums start to release their juices and simmer.
Remove the lid and mix, then reduce the heat to low and leave to cook for 1-2 hours. You can leave for longer if you like a smoother consistency. The longer you cook, the sweeter it'll be.
Take off from the heat and leave to cool, then jar the jam, storing in the fridge to set. I would keep this up to a week, but it rarely lasts that long!