Sugar Free Plum Jam

beach-plum-jam-dt I think people balk at making jams because they think they are too hard and too labor intensive. Nothing could be further from the truth.

Mix together a few ingredients and then simmer away until you like the consistency then dip in a water bath for a few minutes and you’re done. The process may take some time, but your involvement is actually fairly minimal.

And did I mention that your jam will be utterly wonderful?

This relies on natural pectin to do the thickening, so it could not be easier.

INGREDIENTS:

  • 2 quarts chopped fruit (8 cups)
  • 1-2 cup sugar substitute (I used stevia granular and about 1 c) (based on taste)
  • ½ cup water
  • ¼ cup lemon juice

INSTRUCTIONS:

  1. The fruit need not be in small dice, just roughly chopped getting out the pits.
  2. Add all the ingredients but the sugar into a sauce pan.
  3. Bring to a soft boil and continue bubbling for up to two hours (or more if needed) until the mixture has reduced to a thickness you like.
  4. Once it is where you want it, add your sugar and mix in until it melts.
  5. Ladle into sterile jelly jars. Cap as usual and add to a hot water bath and boil softly for 10 minutes. Remove and cool.
  6. Check lids for proper sealing and store in a dark cool place until ready to eat.

SERVES: 4 half-pints

NOTES: While Stevia is heat stable, I don’t want to push it when the mixture has to boil for several hours. So I added the sugar at the end. I’m not certain the water bath is essential but better safe than sorry.

SOURCE: Jarspot

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