|Plum jam, homemade plain yogurt (I love my Salton yogurt maker), and a fresh plum|
One of the many things I like about this recipe is that it scales well (you can make as little as a 1/4 batch) in about half an hour, from start to finish. If you're fruit is sweet, just cut down on the sugar, and if it's not sweet enough, just add more sugar. The best part about this recipe is that it uses apples as its natural source of pectin. This helps "gel" the jam.
|The plum jam is ready to be swirled into my yogurt|
I was able to get a really good deal on plums so I made an all-plum jam. The sweet and sour notes in the plums is what made this jam interesting to me. I enjoyed that aspect a lot (my husband, not so much; he would have preferred it sweeter). The beautiful red color of the jam is striking. And whether it's served on toast, or swirled through some homemade plain yogurt, like I did, this jam will start a party in your mouth, at the very first bite. You can find the recipe on Margot's blog. Thanks again for a great pick!
|The perfect breakfast. Bon appetit!|