Vanilla Plum Kuzu Preserves

• 1 quart Damson plums, pitted and roughly chopped
• 1/3 cup good quality blueberry juice
• 2 teaspoons vanilla extract or half of one vanilla bean, split lengthwise
• 1 tablespoon vodka, lemon juice or red wine vinegar
• 1 cinnamon stick, 1 star anise, 4 cloves (optional)
• 2 teaspoons kuzu, dissolved in 2 teaspoons water

1. Place all ingredients, except for kuzu, in a medium pot (heavy-bottomed is best) over medium-low heat.
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. 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. 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. Pour into a sterilized jar (or several small jars), seal and refrigerate.
6. Spread on toast, grain-free almond muffins (as pictured) or dollop onto local grass-fed yogurt. Keeps for 2-3 weeks in refrigerator.

damson plums, blueberry juice, vanilla, vodka, cinnamon, kuzu

Taken from food52.com/recipes/31665-vanilla-plum-kuzu-preserves (may not work)