But you can definitely use less sugar, you can use as little as you like. This jam … 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. 3. Keep the sugar level low. Once the plums are tender, add the sugar to the pot. Stove-top Recipe for Plum Jam. Add the plum and sugar mixture to the pot. Tracy, I know! Stir constantly over a low heat for 5 minutes or until sugar dissolves. To prepare the plums, wash them and remove the pits. Stir occasionally … Our neighbor just gave us a large bag of plums because her tree had a bountiful year. Sorry to comment on something that’s months old but I found this whilst looking for a sugar free plum jam recipe. The wild plums near me (2 varieties, red ones and gold “mirabelle” ones) are just coming in now and there are masses of them. Wash and dry the plums. This spiced plum jam: Requires very minimal cooking skills. The one I did was called a low sugar Spiced Plum Jam and had allspice, cinnamon sticks, cloves and black peppercorns. 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 … For this plum jam recipe however, I used a cooking thermometer (or candy thermometer) instead. So easy! Meanwhile, warm sugar … This is a looser-set jam recipe… What’s your favorite recipe? I’ve read that it’s not possible to create big batches of jam. 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. The one I did was called a low sugar Spiced Plum Jam and had allspice, cinnamon sticks, cloves and black peppercorns. Toss the fresh plums with sugar in a stockpot or pasta pot. I think this recipe will work great for giving my diabetic husband a treat he can enjoy. Top low sugar plum jam recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. Add to fruit in saucepot. They’re not something I would eat, but tasted fine when I dipped a spoon in to check that their flavor was on point. Last time bringing it to a boil at the lower temperature, stirring … A large pasta pot with strainer insert works wonders. For more plum flavour, try our No-Sugar Recipe… Since we had 17 pounds this wasn’t really feasible for me unless I wanted to be up all night. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Place plums, water and lemon juice in a large heavy-based saucepan on medium heat. I can’t imagine making something that sweet because it would be nearly impossible to taste the fruit. Here’s what to do with mountains of fruit. I hope you and the hubby love it as much as we do :-). I haven’t tried that but it doesn’t seem palatable to me. I haven’t ever canned this so not sure :-). The jam will keep for up to 10 days if you use a clean mason jar that is either straight from the dishwasher or washed by hand with hot soapy water, then thoroughly dried. When cool, turn right side up and refrigerate for up to 3 weeks or freeze for up to 1 year. Bring to the boil and cook for 20 minutes, or until fruit is soft. All content on elanaspantry.com is licensed and the original creation and property of elana’s pantry (unless otherwise noted). Reply. I've never made jam before and this worked out wonderful. It’s also a small batch of jam, and requires no special equipment. Picking ripe wild mirabelle plums straight from the tree was so much fun! If you’re going to use any sugar at all, put it on the bottom of the pan with the water, then put the pitted plums in. If you don’t like stevia, feel free to leave it out. https://www.fillmyrecipebook.com/12-low-sugar-jams-jelly-recipes This spiced plum jam… 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. Didn't have granny smiths so used honeycrisp also used a cinnamon stick instead of powder. After macerating, turn on heat and bring pot to a boil. 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. Your email address will not be published. (I use a cherry pitter for small wild plums). Thickens pretty nicely and is pretty tasty. Stir, then clamp on a lid and cook until tender and the plums are falling apart, about 5-10 minutes (the timing will depend … This is just the perfect amount for DH and me. Please research this through your local Agricultural Extension office and the Ball canning site. Reduce heat If you wish to can the jam feel free, though I did not do that with this recipe. After five minutes I turn them right side up. But I did contribute to our labor by turning 17 pounds of that fruit into jam in one evening. Place a heavy-bottomed pot over medium heat and toss in the plums. The other two batches of low-sugar plum jam were good also. Keep the heat low and stir continuously to keep the jam from scorching on the bottom of the pan. Add these ingredients and it does the rest in under 30 minutes! Remember to label each container with the name of the jam and the expiration date. Jelly is preserved fruit juice. 95 ($26.95/Count) My Food and Family ... Place fruit in saucepan; add water. The lemon juice in this recipe provides additional acid which helps keep this jam fresh when stored in the refrigerator. The easiest plum jam is made with nothing but plums and sugar, but sometimes I enjoy mixing things up a little. Low-Sugar Plum Jam Recipe. Try this lower sugar plum jam recipe! Nov 12, 2019 - Want to make a plum jam recipe, but aren’t so sure about using all of that sugar in a no-pectin recipe? Top low sugar plum jam recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. 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. Measure exactly 6-1/2 cups prepared fruit into 6- or 8-qt. Remove from heat. 4-5 minutes. saucepot. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring … https://www.fillmyrecipebook.com/12-low-sugar-jams-jelly-recipes It’s a favorite of mine too :-), Can soft ripened plums be used the ones that fall off the tree & onto the ground? Gabriele, wow, your method sounds absolutely amazing and so do the flavors of jam that you make! Place a rack in the bottom of a large stockpot and fill halfway with water. But I used honey. What to do with all that local fruit? Discard the skins. 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. Photos on elanaspantry.com may not be used. 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. In this recipe there is 300 grams (1 1/2 cups)of granulated sugar used with the 2 lbs of fruit. Combine the plums, apples and syrup in a heavy-based saucepan and bring to a gentle simmer. This will be my first. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, … Add the sugar and lemon and stir until dissolved. Meanwhile, warm sugar … Process 10 minutes in boiling water bath. Just be sure that you do not fill the jar all the way up since it will expand when frozen. When you use powdered pectin for making this plum jam recipe, you’ll want to mix it in with sugar to prevent clumping. I hope this helps. Kimberly @ The Daring Gourmet says. I check the temperature of the jam every few minutes after stirring the jam to diffuse the heat. Stir this sugar/pectin … Makes 4 half pints – 3 pounds yellow plums, washed, pitted, and chopped – 1 1/2 cups of sugar, divided – 2 teaspoons calcium water – 2 teaspoons Pomona’s pectin powder. It is low in sugar, spreads perfectly and tastes of cinnamon. Leave at least at least an inch of empty space at the top of the jar. Combine plums, apples, grape juice (or fruit juice) and lemon juice in a large, heavy-bottomed, nonreactive Dutch oven. Place a rack in the bottom of a large stockpot and fill halfway with water. Prepare a boiling water bath canner and 4 half pint jars. Stove-top Recipe for Plum Jam. You’re basically heating the fruit to break it down, then concentrating the flavors by condensing it and eliminating its liquid. If you decide to can the jam for room-temperature storage up to one year. And the best part of jam, in addition to the fruity flavor, is the tart taste. Bring to a boil over high … It packs a little tart punch, because not only is it low sugar, I add lemon juice to spruce it up a bit, as well! This recipe yields approximately 4-8 ounce jars of jam. Patricia, thanks for your comment. It just uses one weird trick! And we love easy! Does your family have a tradition of making jam? You simmer the spices and strain the water and add the spiced water into the fruit, pectin and sugar. A food processor is wonderful for processing the plums and if you don't have a water bath don't worry. In a short amount of time we managed to pick over 17 pounds. The plums are not peeled; this produces a vibrant ruby-red color. Mix the package of pectin with 1/2 cup of the full amount of sugar. 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. 2 1/2 tablespoons powdered pectin (for low-sugar or no-sugar recipes), 1 1/4 pounds red plums (washed, pitted, and roughly chopped). I’ve even seen some that use twice as much sugar as fruit. Ladle hot jam into four heatproof or canning jars that have been washed in hot soapy water (sterilizing isn't necessary unless the jam will be canned), rinsed and air dried. Place plums in a food mill and mash all of them, catching the juice in a large bowl. Cover; simmer 5 min. I keep mine for over two years (if it lasts that long). Thank you. I had to keep up with her plum production process and do something with all that precious local fruit. How to make your very own low-sugar plum jam: Ingredients: 8 tablespoons of Ball® Low or No Sugar Needed Pectin (if not available then use another brand, but double-check recipe conversions) 6 2/3 cups of crushed plums (my husband and I put plums in a big pot and use a potato masher to mash them. This recipe for plum jam has no pectin and very little sugar. You can use any plums for this recipe, not necessarily wild. Learn how to make plum jam! Repeat step 2 a total of FOUR times. Low Sugar Cinnamon Plum Jam Recipe Without Pectin: If you have lots of plums on hand make this homemade low sugar cinnamon plum jam! Working in batches, add plums and boil for 20 seconds or until skins easily peel away; remove with slotted spoon and transfer to ice water. Wash and dry plums, then slice in half, removing pits, Simmer and stir frequently until desired thickness, 30-90 minutes. Bring to the boil and then simmer until set, skimming off any scum. This is a totally pectin-free recipe! 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