Sugar Free Wild Plum Jam

Pit wild plums and blend them (or don’t, depending on what consistency you like more). To a pan, add plums, honey, ground cloves and anise and bring to a boil over medium heat.

Whisk agar-agar powder with boiling water until smooth. Add to plums and simmer for about 20 minutes until nicely thickened.

Sterilize jars before transferring the jam into them. I usually boil them for at least 15 minutes together with lids. This jam wasn’t made for storing longer than a month in the fridge, so it was enough. If you wish to store it longer, I recommend water bath canning. Once you transfer the jam into the jars, close them tightly with lids and boil in water in a large pot or saucepan over medium-high heat for about 15 minutes. (A water bath canner would simplify the process.) Turn off the stove and let sit for 5 minutes. Then remove carefully, place on a kitchen towel and leave undisturbed for 24 hours.

Enjoy!