3-Ingredient Slow Cooker Plum Jelly

Last weekend I checked out a local farmer's market for the first time. And can I just say, I loved it! I'm a sucker for a good farmer's market, but I've been disappointed by the ones I've visited since moving to South Carolina. This one was super cute, enclosed in the middle of an old historic downtown area (which I'm also a sucker for). 

Farmer's markets are gold mines for finding fresh, local produce at bargain prices. I wasn't disappointed. I scored a basket of plums for $2. Yep, $2. Now, I don't even like plums, but my girls do, so I snapped them up. Only problem is there's no way they can eat that many plums before they go bad. What to do? Scour Pinterest, of course. I loosely followed this as inspiration.

The result? A little jar of deliciousness.

I absolutely love jelly. In fact I love it so much that I once made 52 jars of homemade strawberry jelly so I'd have one for each week of the year. But let's face it. Those 52 jars of delightful summertime berries were basically refined sugar with a few strawberries tossed in. This recipe allows me to enjoy jelly without the unnecessary junk. The plums are the star of this show.

   
I didn't bother to go through the canning process because I knew my recipe wasn't going to make enough to last very long. This only made about a cup and a half of jelly. Next time I'll definitely make more!

Ingredients
7-8 plums
1/2 cup organic honey
Juice of half a lemon

Puree the plums in the blender, then add them to the slow cooker on high. After one hour, stir and leave lid cracked open so it can thicken. Stir once every hour. After 5 hours, add the honey and lemon, stirring to mix. Cook an additional hour or until jelly is a good, thick consistency. Remove from slow cooker and put in jar. It should keep fine in your refrigerator for about a week.

Have you ever made jelly or jam before? What's your favorite flavor? Leave a comment.