Brie with Plum Jam

Homemade Honey Plum Jam Recipe w. Brie and Crostinis | Easy Summer Appetizer

This plum jam calls for honey – an alternative sweetener to sugar. And this recipes begs to be part of with toasts and brie with plum jam.

Grab your coffee or tea and get comfortable. This is a wordy one… Last month sometime, a lovely lady discovered my strawberry thyme jam recipe and whipped up the recipe using honey instead of sugar.

I’d never even considered using honey in jam, so my interests were immediately peaked when I read her comment. I asked her a few questions and decided that honey-sweetened jam was something I wanted to try.

When we went on the Fresno Fruit Trail (the second time – in July), the plums were big and beautiful. As I started picking out plums to take home, I started dreaming of a honey plum jam. It just sounded so good. I waited a few weeks for the plums to ripen and for me to get my act together to make jam (it’s still daunting to me even though it always ends up being fairly easy)…

Homemade Honey + Plum Jam Recipe w. Brie and Crostinis | Easy Summer Appetizer

Brie with Plum Jam

I went to my local market to buy pectin. All they had was Pomona’s Universal Pectin, which at the time meant really nothing to me. So, I threw it in the cart and came home to do some recipe research.

The first google result for plum jam is this recipe from Serious Eats. I was surprised when it call specifically for the pectin brand I’d picked up. It was pure happenstance on my part, but as it turned out, it was a fortunate thing.

Pomona’s pectin is specifically for low sugar jams, jellies, and chutneys. So, it’s ideal for honey-sweetened jams! Other pectins are activated by the sugar in the recipe. This pectin is activated by calcium water (the calcium is included in the package and you just mix it with water). Perfect right?

Homemade Honey + Plum Jam Recipe w. Brie and Crostinis | Easy Summer Appetizer

This honey plum jam recipe makes a very small batch, which is perfect for my little family of 2. Really, it’s a good size for a family of 4 even.

Unlike batches that make 6 pints of jam that I’m used to at home, this one is just right and manageable even in my small kitchen! The flavor is also everything delectably summer.

You know the debate between topping a biscuit with honey or jam? No need to have that debate anymore. This jam gives you everything you want. And while it’s delicious the standard way, slathered on top of brie cheese, it’s a fairly life-changing appetizer recipe!

Try this brie with jam combo as a rice cake topping idea too!

Homemade Honey Plum Jam Recipe w. Brie and Crostinis | Easy Summer Appetizer


More plum recipes

If you’re lucky enough to have spare plums on your hands (send some my way, please)! You can also make plum compote (delectable on ice cream). You can make it to enjoy now or can to enjoy later!

This pinot grigio plum sangria is also a delicious sip to enjoy the summer fruit.

Homemade Honey Plum Jam Recipe w. Brie and Crostinis | Easy Summer Appetizer
Homemade Honey + Plum Jam Recipe w. Brie and Crostinis | Easy Summer Appetizer
Print Recipe
5 from 5 votes

BRIE WITH PLUM JAM

When ripe, plums are the most delicious fruit, but having that patience can be hard. This jam recipe capitalizes on their fresh summer flavor, but you don't have to wait until their perfectly ripe. Sweetened with honey in place of sugar, this will be your new favorite summer jam!
Prep Time15 minutes
Cook Time45 minutes
Total Time9 hours
Course: Starters/ Snacks
Cuisine: American
Keyword: appetizers, breakfast, fruit, sauces, summer
Servings: 4
Calories: 183kcal
Author: Luci Petlack

Ingredients

  • 2- 2½ cups mashed plums* approximately 4 medium plums
  • cup honey
  • teaspoons Pomona’s Universal Pectin
  • 2 teaspoons calcium water
  • 4-6 ounces brie

Instructions

  • Combine mashed plums and pectin. Add honey and mix completely. Cover and refrigerate overnight – at least 8 hours (but no more than 24 hours).
  • In a wide pan,  mix fruit and calcium water. Cook over medium heat, stirring occasionally. Continue to cook until mixture starts to foam (20-30 minutes).
  • Using a metal spoon, gently scoop the foam off of the jam. Continue to cook, stirring occasionally, until no amount of stirring can slow boiling. Boil mixture for 2 minutes. Remove from heat. Carefully scoop into cleaned jars. Let cool. Refrigerate.
  • Serve about ½-1 cup over room temp or slightly warmed brie. Offer with crackers or toasted bread.

Notes

  • *To mash plums, cut into small pieces. Use potato masher (or pulse in food processor) to release juices and mash fruit.
  • Recipe adapted from Serious Eats
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Nutrition

Calories: 183kcal | Carbohydrates: 23g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 181mg | Potassium: 196mg | Fiber: 1g | Sugar: 21g | Vitamin A: 488IU | Vitamin C: 9mg | Calcium: 59mg | Iron: 0.4mg

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2 Comments

  1. 5 stars
    Please help ASAP. I tried to make your plum jam with honey for my granddaughter. She has Crohn’s disease. I unfortunately put the calcium water into the batch before putting it into the frig for 8 to 24 hours. I got up this morning to cook it down and noticed the mistake. Is the batch spoiled or is it okay to go ahead and can the current batch? What’s the purpose of the calcium water please respond ASAP as I’m nearing the 24 hr mark. Thank you

    1. Hi Sharon! The 24 hour mark isn’t hard fast, so you can breathe a little easier. I did some online research and I’m thinking you’re fine with the current batch. The calcium water activates the pectin, so as long as it’s present, I think you’d be fine. If anything, it just might not solidify as much, but it would still taste good! Let me know how it goes. Good luck!

5 from 5 votes (4 ratings without comment)

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