This recipe comes to us from Abi of Abi's Farmhouse Kitchen (Instagram: @abisfarmhousekitchen)

Sonoma PB & J.jpeg

The PB&J:

The bread is Dave's Killer Bread (LOVE YOUR BREADS), the PB is Maranatha "Hint of Sea Salt", and the Jam I made from our very old Santa Rosa Plum Tree here at our old Winery/Farm called Annadel Estate Winery here in Sonoma Valley, California. We've been restoring this old Farm for years, including the old stone-fruit Orchard. But these plums come from the east corner of our stone Winery ruins circa 1886.

The Jam:


  • natural Pectin (no Sure-Jel)
  • roughly 4 lbs of rough chopped plums (no pits)
  • 3 cups white sugar
  • juice from a lemon or two


I let the plums macerate for a about 2-3 hours before turning out into a deep Copper-core pan to reduce, congeal (about 6-7 minutes) and firm set (8 minutes later.) I pour into cute mason jars before processing in boiling water bath for 3-5 minutes. My 2 little kids (she's 4 and he's 2) help me quarter the Plums in the begin in with butter knives.