Instead of the usual 2:1 ratio of fruit to sugar, I added a little blueberry juice (that's whole organic blueberry juice, with no added sugar or preservatives) to get the plums going and to lend bit more depth of flavor, along with a touch of maple syrup. <br />Since I use very little sweetener and the fruit is quite juicy, I use kuzu to help set up the preserves, especially since plums are not particularly high in natural pectin. If you are not familiar with kuzu, it's a starch that's also known as Japanese arrowroot and it looks like a white clumpy powder. <br />Go to www.thecleangourmet.com to visit the original recipe. <br />

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