Vanilla Plum Kuzu Preserves

1. 1

   Place all ingredients, except for kuzu, in a medium pot (heavy-bottomed is best) over medium-low heat.

2. 2

   Bring to a boil and reduce heat to very low and simmer for 1 hour, until the plums have broken down and the liquid has reduced. Stir every 15 minutes or so to make sure there is no sticking to the pot.

3. 3

   Make a slurry with the kuzu by dissolving it in the 2 teaspoons of water. Add to simmering plums and mix thoroughly. Bring plums to a low boil and let continue for about 5 minutes. Reduce heat and simmer for another 20-30 minutes, until the liquid is thickened and reduced enough.

4. 4

   Remove from heat and let cool 10-15 minutes. Remove cinnamon stick and/or star anise, if using, and pour cooked plums into blender and run until smooth.

5. 5

   Pour into a sterilized jar (or several small jars), seal and refrigerate.

6. 6

   Spread on toast, grain-free almond muffins (as pictured) or dollop onto local grass-fed yogurt. Keeps for 2-3 weeks in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.