Zucchini Corn Pancakes with Homemade Organic Low Sugar Plum Jam

Zucchini pancakes on a no-stick grill.



Preparing plums for making jam.

Here Come the Zucchini and the Plums

I'm getting 3 zucchini a day from my garden and every plum on my plum tree ripened over a one week time frame. I decided to make zucchini pancakes and some healthy plum jam (some for the pancakes and a few jars to put away for the winter). Feel free to double or triple the jam recipe. The great thing about Pomona Universal Pectin is that you can you make two or three batches at one time. This recipe makes about 4 1/2 cups.

This low calorie dish is perfect to prepare as a light summer dinner or for Sunday brunch. Serve together with side salad of fruit or greens. Best of all, it will help you use up some of that prolific zucchini!

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Organic Low Sugar Plum Jam [makes 4 1/2 cups]

4 cups of chopped organic plums with skin

3/4 cup organic cane sugar

1 package Pomona’s Universal Pectin (contains pectin and calcium powder)



The following recipe is from the Pomono package:



Before starting, make calcium water:

1. Put 1/2 t white calcium powder and 1/2 cup water in a small, clear jar with lid.

2. Store in refrigerator between uses. Lasts a number of months – discard if settled white powder discolors.

3. Shake well before using.



Instructions for low sugar plum jam:

1. Wash and rinse jars; let stand in hot water. Bring lids and rings to boil; turn down heat and let stand in hot water.

2. Prepare plums. Remove seeds and chop. Measure 4 cups of chopped plums and put into a pan.

3. Add 4 teaspoons of calcium water into the pan and stir well.

4. In a separate bowl, thoroughly mix 3/4 cups of organic sugar with 3 teaspoons of pectin.

5. Bring fruit to boil. Add pectin-sugar mixture; stir vigorously 1 to 2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.

6. Fill jars to 1/4 inch of top. Wipe rims clean. Screw on 2 piece lids and put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 feet above sea level). Remove from water and let jars cool undisturbed. As they cool, the seals-lids should be sucked down (you’ll hear them pop). Lasts about 3 weeks once opened.

Per 1 tablespoon serving: 12.5 calories, 0 g fat, 0 g saturated fat, 0 g cholesterol, .1 g protein, 3.1 g carbohydrates and .1 g of fiber.

Zucchini Corn Pancakes [makes 16 pancakes]

2 packed cups shredded zucchini

1 cup fresh corn kernels

1/4 cup chopped fresh parsley

3 tablespoons scallions, sliced

1 cup white whole wheat flour

1/2 teaspoon Himalayan or sea salt

2 teaspoons baking powder

1/2 cup organic, unsweetened soy milk

2 large organic, free range eggs, lightly beaten

Olive oil for the grill

While packing the zucchini in a measuring cup turn it over and press out the excess moisture into the sink. Place the zucchini in a large bowl and stir in the whole wheat flour, baking powder and salt until the zucchini strands are well coated. Mix in the corn, parsley and scallions. Stir in the beaten eggs and soy milk. On a heated no stick griddle that has been lightly greased with olive oil, drop about 3 full tablespoons per pancake. Cook until they bubble (a few minutes or so depending on the heat of the grill) and flip over. Cook until brown and serve. Top each pancake with 1 tablespoon of plum jam or your favorite topping (applesauce, sour cream....).

Per pancake: 47 calories, .9 g fat, .3 g saturated fat, 26.4 g cholesterol, 2.5 g protein, 6.9 g carbohydrates and 1.1 g of fiber.

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