Makes: 24 ounces
Total Time: 2 hours prep, 40 minutes to cook
- 2 pounds plums, washed, pitted, and sliced into halves
- 1 cup coconut sugar, unrefined
- 1 small lemon, juiced
- Add the plums to a stainless steel or enameled pot, add coconut sugar and toss to combine. Let sit covered for at least one hour and up to overnight, unrefrigerated.
- Take the lid off the pot and begin to cook it on low heat, stirring occasionally, for about 10-15 minutes, until a foam begins to form on top. Scrape the foam off with a large spoon, but don’t stress over getting all of it.
- Add the lemon juice and cook for another 10-15 minutes until slightly syrupy—it will thickly coat the back of a spoon.
- Transfer into jars and lid. Let cool at room temperature. Refrigerate for up to a month.
Unlike more refined sugars, coconut sugar retains some nutrients, such as zinc and iron and it is also high in antioxidants. Coconut sugar also contains inulin, a dietary fiber, which actually acts as a prebiotic, feeding the good bacteria in your gut. Prebiotics are shown to aid in prevention of colon cancer, blood sugar regulation and fat metabolism, but the all star food here is definitely the plum: rich in anthocyanins, which are heart friendly and have shown to induce cancer cell suicide.