These little prune plums at the farmer's market can be put to good use as a quick and easy sugar-free 'jam' for on toast. Any kind of plums will do, though.
Sugar-free orange-plum jam with cardamom
4 small plums
1/4 c. freshly squeezed orange juice
pinch of cardamom powder
Pit the plums and put them in a small skillet or saucepan along with the orange juice and the cardamom. You can peel the plums if you want, but I find that once they get cooking, the skins pull away easily enough. Go easy on the cardamom-- the flavor will intensify as the mixture cooks down. Anyway, just let it all simmer, mashing up the plums and stirring as it all simmers down to a lovely, thick, fruity sauce. When it's thick enough to mound on a spoon, you're done. It makes a couple of tablespoons.