My recipes are grain free, refined sugar free and many are dairy free. Welcome to my blog and my desire to have a healthier me. Why did I switch the way I eat? Well, my health was beginning to spiral out of control. Western doctors wanted to put me on medication after medication. I soon was on a conveyor belt. I now needed to take this medication to treat something that medication caused or might cause. My body just couldn’t take it. I am in my early 50’s and wanted to take control of my health back. So with the encouragement of a good friend, I went to a Functional Health seminar and that’s what got my life back on track.

If you follow my blog then you know I have been going to my local Farmers Market to get fresh produce. The plums this year have been outstanding! Super delicious and extremely pretty. I can’t remember the variety name of this beautiful red plum. But when I purchased the plums my head started turning. You see I used to buy Japanese plum sauce at the store to make Japanese style dishes with. I wondered if I could create something close. Soon a recipe was starting to form almost like an outline of a beautiful painting or a wonderful piece of prose. Outlines are meant to be redone and revamped until perfected.

But first and foremost it had to begin with a Plum Preserve. I know in America most jams and jellies are made with pectin. This is a preservative and is fine if you are using a water bath canner. However, I was just making one jar to last for a short period of time. What are the two best preservatives? Salt and Sugar. They have been being used for centuries. You could make an extra jar or two and store in the Freezer no more than 6 months. As with anything if it looks off or smells weird or if mold has grown the rule of thumb is to throw it out.

This makes approximately 1 1/2 cups of preserves. Nutritional Facts are below and are based on one teaspoon per serving. Use with LaRena’s Crusty European Style Bread, Grain Free Garlic Crackers, Sage and Thyme Grain Free Crackers, Dubliner Crackers, Rosemary Cracked Pepper Crackers, Autumn Harvest Pumpkin Waffles, Paleo Lemon Poppy-seed Pancakes, Chicken Thighs with Homemade Plum Sauce.

Nutritionsl Facts are based on 1 tablespoon per serving.

4 cups plums

2/3 cup water

3/4 cup maple sugar

4 tablespoons Dr. Ax’s collagen

1 tablespoon lemon juice

Slice plums and remove pits. Add sliced pitted plums, water, maple sugar, collagen and lemon juice into a deep pan (giving it room to boil). On medium heat bring ingredients to a boil. Simmer the preserves for 20 -30 minutes or until desired consistency. Reduce heat and using a potato masher or the back of a spoon and mash the plums. Boil another 10 minutes or so. Remove from heat and allow to cool. Once cooled place preserves into a sterilized glass jar with a screw top lid. Place in refrigerator. Preserves are good for 3 to 4 months. Makes approximately 1 1/2 cup. You can also process in a canner. If canning, follow canning manufacturer’s directions.

Red Plums

Red Plum Jam