I've never made jam before and this worked out wonderful. I think this recipe will work great for giving my diabetic husband a treat he can enjoy. It came out great, and I love the intense plum flavor. Stir, then clamp on a lid and cook until tender and the plums are falling apart, about 5-10 minutes (the timing will depend … When you use powdered pectin for making this plum jam recipe, you’ll want to mix it in with sugar to prevent clumping. The lemon juice in this recipe provides additional acid which helps keep this jam fresh when stored in the refrigerator. I use about a pound and a half of sugar per four pounds of plum flesh. The recipe called for 1 1/2 C. sugar … That leaves you with the fruit’s fiber, which comprises the body of the jam, and sugar, i.e., the carbohydrates that fruit are mostly made of. It is a refrigerator jam that lasts for just over a week and is not stored on a shelf the way canned products are. Some jam recipes call for 2:1 ratio of fruit to jam. But I used honey. Pomona’s Pectin takes sugar … https://www.fillmyrecipebook.com/12-low-sugar-jams-jelly-recipes Cook, uncovered, on a low heat for about 1 1/2 - 2 hours until thickened. (I use a cherry pitter for small wild plums). This spiced jam would make a great food gift, especially at the end of summer and beginning of fall when plums are at their juiciest. I hope you and the hubby love it as much as we do :-). Keep the sugar level low. A slice of brown bread and this yummy plum jam, what an amazing breakfast! Pros: easy for a first timer Cons: didn't have a food mill but used a mesh strainer Read More. I’d like to make the no sugar recipe. I just like the way how it gives me details and it’s basically like it’s telling me how to make it and stuff like that. Remember to label each container with the name of the jam and the expiration date. I used 1 C of honey, but would reduce it even more next time. Turn heat down and allow to simmer for 45 … Mix 1/4 cup of the sugar and pectin in small bowl. Bring to the boil and then simmer until set, skimming off any scum. Because sugar contributes to proper jam texture, you need to add a secondary gelling agent that works even without sugar. Start on a medium-high heat and when the fruit comes to a boil, reduce the heat to medium and keep stirring every 5 minutes or so. I keep mine for over two years (if it lasts that long). Thank you Elana So, bear with me … Once the plums are well cooked and starting to degrade into more of a watery stew, leave the lid off so the mixture is uncovered. Required fields are marked *. 3. If you do experiment I hope you’ll LMK if it turns out :-). Try this lower sugar plum jam recipe! This low-sugar spiced plum jam recipe does not need to be canned and it takes only a fraction of the sugar regular jams call for. Bring to the boil and then simmer until set, skimming off any scum. I needed to use a lot of it! For more plum flavour, try our No-Sugar Recipe… Top low sugar plum jam recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. Place a rack in the bottom of a large stockpot and fill halfway with water. It also makes a fabulous peanut butter and jelly sandwich on my Paleo Bread. Let’s get jammin’ in the comments! Tracy, I know! Measure out your sugar into a bowl. Photos on elanaspantry.com may not be used. Don’t worry though, I’ll share a bit about each one with you so that you can make whichever your heart desires. The one I did was called a low sugar Spiced Plum Jam and had allspice, cinnamon sticks, cloves and black peppercorns. In a medium saucepan, bring water, allspice, cinnamon, peppercorns, and cloves to a boil over high heat, covered. Cover and boil … This jam does not need to be canned, but must be refrigerated (up to 3 weeks) or frozen (up to 1 year). ), The Spruce Eats uses cookies to provide you with a great user experience and for our, Easy Raspberry Jam With Frozen or Fresh Berries, Easy-to-Make Recipe for Homemade Mulberry Jam. 95 ($26.95/Count) Stir this sugar/pectin … Process 10 minutes in boiling water bath. Strain and measure out 1 1/4 cups, adding more water if needed. Your email address will not be published. Add the sugar and lemon and stir until dissolved. and of course eating them raw for breakfast on top of my oatmeal.Today I’m sharing a wild plum jam recipe with you, which is sugar … Jelly is preserved fruit juice. of plums. Please research this through your local Agricultural Extension office and the Ball canning site. This recipe yields approximately 4-8 ounce jars of jam. I have made blackberry preserves using blackberries, water, a bit of stevia, touch of lemon juice and Chia seeds. Sorry to comment on something that’s months old but I found this whilst looking for a sugar free plum jam recipe. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. The easiest plum jam is made with nothing but plums and sugar, but sometimes I enjoy mixing things up a little. Just be sure that you do not fill the jar all the way up since it will expand when frozen. To make the jam: Fill a stock pot ¾ full of water; bring to a boil. Repeat step 2 a total of FOUR times. Will definitely make again. With the sugar free plum jam….if I can it in small jars… how long would I be able to keep it on the shelf? Low Sugar Yellow Plum Jam Ingredients. Pit them and cut them around the seed. … So I created this Sugar-Free Plum Jam recipe. But I used honey. You’re basically heating the fruit to break it down, then concentrating the flavors by condensing it and eliminating its liquid. Simmer the plums and water in a large pot for about 20 – 30 minutes or until they are soft and starting to break down. Kimberly @ The Daring Gourmet says. Christine, thanks for your question! Bring to boil. This is a totally pectin-free recipe! … Continue simmering for a further 10 minutes, skimming off any scum that rises to the surface (note: stir frequently at this stage as there is a risk of the sugar catching at the bottom). After macerating, turn on heat and bring pot to a boil. Cover; simmer 5 min. Toss the fresh plums with sugar in a stockpot or pasta pot. It’s truly the perfect amount of sugar that really brings out the fruits natural sweetness. To prepare the plums, wash them and remove the pits. One had a low amount of sugar, the other was very low-sugar, and the final one was the Sugar Free Plum Jam recipe you’ll find below. Stir in plums, spiced water, lemon juice, and butter. This spiced jam would make a great In this recipe there is 300 grams (1 1/2 cups)of granulated sugar used with the 2 lbs of fruit. Bring to a boil over high … So easy! Place plums in a food mill and mash all of them, catching the juice in a large bowl. What’s your favorite recipe? Add sugar; return to a rolling boil. If you decide to can the jam for room-temperature storage up to one year. So my neighbor Nancy and I decided to go on a fruit picking expedition. But, I’m sure Mavis’ is good, too. Pour hot into hot jars, leaving 1/4" head space. https://www.thespruceeats.com/low-sugar-fresh-fruit-jam-recipes-1135422 I did notice that in the batches of jam that I made with sugar the plum skins totally degraded, but in the batch of Sugar-Free Jam, the skins were a bit more intact. Combine the plums, apples and syrup in a heavy-based saucepan and bring to a gentle simmer. I check the temperature of the jam every few minutes after stirring the jam to diffuse the heat. Brandied Plum Jam: add 1 cup brandy to fruit mixture. Keep the heat low and stir continuously to keep the jam from scorching on the bottom of the pan. Does your family have a tradition of making jam? This is a looser-set jam recipe… Last time bringing it to a boil at the lower temperature, stirring … Combine plums, apples, grape juice (or fruit juice) and lemon juice in a large, heavy-bottomed, nonreactive Dutch oven. But I did contribute to our labor by turning 17 pounds of that fruit into jam in one evening. Next time I’m going to make jam with Paige and I plan on testing out a batch that is a 1 to 10 ratio of sugar to fruit. Place a rack in the bottom of a large stockpot and fill halfway with water. Last time bringing it to a boil at the lower temperature, stirring … Since only 1 1/2 cups sugar is used to make four (8-ounce) jars, and since sugar is what helps to set a jam, the trick here is to use a pectin that is labeled for less-sugar or no-sugar recipes to help it set up. This spiced plum jam… Bring to a boil over high … My mother always used the ripest fruit, including fallen on the ground fruit–well cleaned– and she made award winning jams. Our neighbor just gave us a large bag of plums because her tree had a bountiful year. Leave at least at least an inch of empty space at the top of the jar. Didn't have a food mill so had to improvise a little messy but the taste is yummy. Place milled plu… Bring to the boil and cook for 20 minutes, or until fruit is soft. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Learn how to make plum jam! Bring mixture to boiling over high heat, stirring constantly. After you remove the pits from the plums, place up to 8 pounds in a tall 12-quart pot with a bit of water, just enough so that you won’t scorch the fruit as it heats. Gabriele, wow, your method sounds absolutely amazing and so do the flavors of jam that you make! 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