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Homemade No-Yeast Bread & Plum Marmalade

Marija Gvozdenovic

Food Blogger, Photographer and Content Creator

Rome, Italy



This is an easy recipe for homemade plum marmalade that my mom has been making for years. The sugar content is way lower than store-bought options, and if stored correctly it can last the whole year! The best thing about this recipe is that we bake the marmalade and stir occasionally instead of hours of cooking.


Plum Marmalade

o 5 kg fresh plums, ripe and sweet

o 500 g sugar

No-Yeast Homemade Bread

o 200 g rye flour

o 200 g wholegrain spelt flour

o 1 tbsp sesame seeds + more for decoration

o 1 tbsp ground flax seeds + flax seeds for decoration

o 3 tbsp sunflower seeds + more for decoration

o 1 tbsp oat flakes + more for decoration

o 1 tbsp maple syrup

o 1 tbsp extra virgin oil

o 1 tsp sea salt

o Mineral sparkling water, just enough to bind all the ingredients


No-Yeast Homemade Bread

• In a large bowl, mix all dry ingredients. Add maple syrup, olive oil and start adding water. You will need a bit more than 1 glass of water in order to mix all ingredients well. Cover the dough with a clean table cloth and leave for 30 minutes. Preheat your oven to 350°F. Line a plum cake pan with parchment paper. Spread the bread dough equally and cover with a mixture of seeds and flakes. Bake for 20 minutes, until golden. Let it cool before cutting.

Note: As there is no yeast in this bread, its texture is more compact. Store the bread for 2-3 days, covered with a kitchen tablecloth.

Plum Marmalade

• Wash the plums and cut in quarters, removing the seeds. Add sugar, mix and cover with a clean tablecloth. Leave overnight or for at least 8 hours. Preheat your oven to 355°F. Place the plums in a large pan and bake for around 2 hours. Check your jam every 20 minutes, and stir for a moment. The final result should have jam consistency, but not too firm as the marmalade will get thicker after cooling.

Storing the Marmalade

• Once the marmalade is ready, turn off the oven and take it out. Prepare clean glass jars and put them in the oven until warm. Once the jars get warm, fill them with hot marmalade, close well and turn upside down. Let them cool completely. Store them in a cool, dry place away from direct light. This way, your marmalade won’t go bad and you can enjoy it throughout the winter. Once opened, the jar should be stored in the refrigerator.

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