Toast & Jam: Gluten-Free Coconut Flour Bread and Honey-Sweetened Vanilla Plum Jam
Posted Aug 31 2010 6:56am
I've been busy lately. Two weddings, a trip to Iowa, a camping trip to Lake Superior and hanging out at Traditional Ways Gathering, nighttime walks around the Minneapolis lakes, gardening, lots and lots of crocheting in an attempt to get an Etsy site set up... I really haven't been cooking much, honestly. Or blogging. Maybe you've noticed (I'd like to think I have readers that miss me when I'm gone...)? Well, I finally got my act together last night. I cooked and blogged and now today I publish. Holy smokes!
I recently came into a lot of honey. I bartered some handmade jar cozies for some honey at the Traditional Ways Gathering, and a friend blessed me with three jars of honey as he was packing his kitchen to move across the country to Berkeley, CA for a new job. What's a girl to do with all this honey? Especially a girl that really doesn't eat much in the way of sweetener. Yikes. I've been eyeing up honey jam recipes for a while, and given my abundance of honey, decided it was finally time to give it a go. Homemade jam makes an excellent currency in bartering circles, is the perfect last-minute gift, and is so darn tasty! I especially love plum jam, and grabbed some of the last Michigan plums from the co-op, some lovely little Italian prune plums.
Canning adventures, here we come! I had never made honey jam before or used Pamona's pectin, so I was a little nervous. But I set forth with determination, and embarked on my third canning project.