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!
Servings 4
Calories 183kcal
Ingredients
- 2- 2½ cups mashed plums* approximately 4 medium plums
- ⅓ cup honey
- 1½ 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
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