- 12 plums, quartered
- 6 yellow nectarines, quartered
- 4 white nectarine, quartered
- 150 g organic brown sugar
- 1 lemon, juiced and zested
- 4 T honey
Preheat the oven to 180°C. Arrange plums, yellow nectarines, white nectarines, in a baking tray. Sprinkle 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 them so they don’t burn. Allow to cool, then transfer into a sterilised jar.
Cook's note: The easiest jam you’ll ever make. Plus, the recipe uses less sugar than most so you’ll get bonus points. This jam is deliciously sticky and chunky, perfect for the top of a pavlova or on Vanilla sponge.