This method for preparing quick plum preserves is an easy way to make a small amount of jam without having to use canning jars or pectin. Be sure to choose organic plums and leave the skins on. Not only do the skins add color and flavor, but they also help to thicken the preserves.
Breakfast Panini with Almond Butter and Plum Preserves
1 1/2 lb. (750 g) red-skinned plums
1 cup (8 oz./250 g) sugar
1 Tbs. fresh lemon juice
2 to 4 Tbs. almond butter
4 slices country-style bread, each about 1/2 inch (12 mm) thick
4 Tbs. (2 oz./60 g) part-skim ricotta cheese
Halve, pit and coarsely chop plums. In a saucepan over low heat, combine the plums and sugar. Cook, stirring, until the plums have released their juices and the sugar is dissolved, 5 to 8 minutes. Bring to a simmer and cook, uncovered, until the mixture thickens and the plums have a jamlike consistency, 25 to 30 minutes. Stir in the lemon juice. Let cool to room temperature, then cover and refrigerate for up to 2 weeks.
Preheat a nonstick panini maker according to the manufacturer’s directions. Spread 1 to 2 Tbs. of the almond butter on each of 2 slices of bread. Spoon about 2 Tbs. of the ricotta over the almond butter. Spread about 1 Tbs. of the plum preserves on each of the remaining 2 slices of bread. Assemble the sandwiches and toast in the panini maker until crisp and golden, 3 to 5 minutes. (If you have a panini maker that allows you to exert pressure to flatten the sandwich, don’t compress too much, or you will lose some delicious filling.) Serve immediately. Makes 2 sandwiches.
Recipe adapted from Williams-Sonoma Eat Well: New Ways to Enjoy Foods you Love, by Charity Ferreira