Sugar Free Plum Jam


coconut-oil-post-sugar-plum-jam A lovely friend bought me a rather large bag of Sugar Plums last weekend and I couldn’t resist making this Sugar Free Plum Jam recipe. While it didn’t set like jam does it doubles well as a topping or a sauce for either ice cream or pancakes. I just had to make these gluten free scones to go with it as it was a rainy afternoon and there is nothing more comforting then scones, jam and cream on a rainy afternoon.

Find the Gluten Free Sorghum Flour Scone recipe here.

Sugar Free Plum Jam
Prep time
Cook time
Total time
A versatile fruity accompaniment for scones, ice-cream or pancakes.
Recipe type: Jam/Sauce/Topping
Serves: 500 mls
  • 8 cups plums. I used sugar plums pitted and halved but any plums will work.
  • 3 tablespoons water
  • 2-3 tablespoons arrowroot powder (tapioca flour)
  • 1 Vanilla bean (optional but yummy)
  • Stevia to taste
  1. In a large saucepan place the plums, vanilla bean and 1 of the tablespoons of water and bring to the boil.
  2. Lower heat and simmer for 15 minutes or until plums are mushy and soft. (you will still see the skins).
  3. Cook until mixture reduces and thickens (about 10 minutes).
  4. Remove from heat, remove vanilla bean and place mixture into blender and puree.
  5. Place mixture back into pot and reheat.
  6. In a small bowl mix together arrowroot powder and the 2 tablespoons of water until it is a paste consistency.
  7. Bring plum mixture to the boil, add the arrowroot paste and stir continuously until stirred through.
  8. Remove from heat, cool and transfer into jars.
  9. Refrigerate for up to a week.


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