Clean Eating Cinnamon Plum Jam

Happy Labor Day!  Since it’s Labor Day it’s pretty much officially fall.  I am kicking off the fall season with this amazing Clean Eating Cinnamon Plum Jam.  Nothing is more fall than warm cinnamon and plums are in season, so this is the perfect jam recipe.  It’s made with all natural ingredients and takes around 30 minutes to make.  

This is a small batch recipe which I like making the best.  It always gets ate before going bad.  

For this cleaning eating cinnamon plum jam you need, 1 pound of black plums, the zest and juice from 1 lemon, 1/4 cup local honey, 1/2 tablespoon organic cinnamon and 1/2 cup of water.

Start by washing the plums.  Cut them in half and remove the seed.  Then, chop the plums into coarse pieces.  Add plums and the rest of the ingredients into a medium sauce pan on the stove.  Over medium heat bring the ingredients to a simmer.  Reduce heat to low and let simmer for about 30 minutes.  Make sure to stir the jam occasionally so it does not burn or stick to the bottom of the pan.  The jam should become thick.  Transfer to a well sealed container and let thicken for an hour.  Refrigerate and serve.

 This cinnamon plum jam is sweet and tart.  It has great texture with small pieces of plum throughout.  Plus, the vibrant deep red color is absolutely gorgeous.  The perfect fall jam recipe. 

Clean Eating Cinnamon Plum Jam

2014-08-31 20:00:31

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Prep Time

5 min

Cook Time

30 min

Prep Time

5 min

Cook Time

30 min

Ingredients

1. 1 pound of black plums
2. zest and juice from 1 lemon
3. 1/4 cup local honey
4. 1/2 tablespoon organic cinnamon
5. 1/2 cup of water.

Instructions

1. Start by washing the plums. Cut them in half and remove the seed. Then chop the plums into course pieces.
2. Add plums, honey, cinnamon, water, zest and lemon juice into a medium sauce pan on the stove. Over medium heat bring the ingredients to a simmer.
3. Reduce heat to low and let simmer for about 30 minutes. Make sure to stir the jam occasionally so it does not burn or stick to the bottom of the pan. The jam should become thick. Transfer to a well sealed container and let thicken for an hour. Refrigerate and serve.

By Katie @ The Casual Craftlete

Purely Katie https://www.purelykatie.com/

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