- 2 plums, quartered
- 6 yellow-flesh nectarines, quartered
- 4 white-flesh nectarines, quartered
- 150 g organic brown sugar
- 1 lemon, zested and juiced
- 4 honey
Preheat the oven to 180°C. Arrange the plums and nectarines in a baking tray.
Sprinkle over the sugar (or a mixture of coconut sugar and brown sugar) and the lemon juice and zest. Roast for 45 minutes to 1 hour, or until soft.
Drizzle with honey, then place under the grill until caramelised – keep an eye on it so it doesn’t burn. Allow to cool, then transfer into a sterilised jar.
Cook’s note: This is the easiest jam you’ll ever make. Plus, the recipe uses less sugar than most so you’ll get bonus points. This jam is perfect for the top of a pavlova or on vanilla sponge. Use plums if nectarines aren’t available.
If you’re not sure whether your jam is ready or not, try this simple test. When you start making it, place a saucer in the freezer to get really cold. When you think your jam is done, drop a teaspoonful onto the cold plate and let it sit for a minute. Drag your finger through the jam – if it stays separate, it’s done. If it doesn’t, cook it for a little longer.