Low Sugar Plum Jam Recipe

Name: Low Sugar Plum Jam Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 64 tablespoons
Ingredients: For every 2 half pint jars you need:; 1 1/3 cups prepared fruit; 1/3 cup Unsweetened Fruit Juice; 3 tsp bottled lemon juice; 1 1/2 Tbsp Low Sugar Pectin; up to 1/2 Cup sugar, sugar substitute or honey

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
64 tablespoons
Calories
8 kcal
Course
Condiments
Cuisine
American

Low Sugar Plum Jam Recipe

Luna Mayo

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Plums are great in sweet and savory dishes! This Low Sugar Plum Jam is evidence of that!

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Ingredients

Servings

For every 2 half pint jars you need:
1 1/3 cups prepared fruit
1/3 cup Unsweetened Fruit Juice thawed frozen juice concentrate or water
3 tsp bottled lemon juice I use it for this plum jam. ***See Note section below for important notes!!***
1 1/2 Tbsp Low Sugar Pectin
up to 1/2 Cup sugar, sugar substitute or honey sugar substitute or honey

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Instructions

Blanch plums for a minute or two, until skins crack. Add to cold water bath. Slip peels off of plums. Alternately, plums can be skinned with a juicer or a food mill.
Prepare jars. Wash in hot soapy water and rinse thoroughly. Place directly in water bath canning pot. Cover clean jars with water about 2 inches above jars. Boil jars for 10 – 15 minutes to sterilize. Let jars sit in hot water until ready to fill.
Place washed lids in a small saucepan and cover with boiling water. Let sit until ready to use. I also add my ladle and funnel to this pot to sterilize them.
Cut plums into small chunks. Add to 8 qt. sauce pan. Mash with potato masher. Add water.
Measure sugar and pectin. Add a few tablespoons of sugar to pectin.
Bring plums to a boil and add pectin/ sugar mixture. Bring to a full boil (one that can’t be stirred down).
Add the rest of sugar all at once. Again, bring to a full boil and boil for 1 full minute.
Fill jars, leaving 1/2" headspace. Wipe rim of jars with clean paper towel and place lid on. Add band and tighten to fingertip tight.
Place filled jars into canning pot and bring to boil. Low boil for 10 minutes.
Turn off heat and allow to sit in water for 5 minutes. Remove them to counter and let them cool.
After 24 hours, check lids by pushing down in center. If lids flex up and down, the jar is not sealed and should be refrigerated.
Jars that have sealed should be stored in a cool place for a year. (If it lasts that long!)
This recipe makes 2 half pint jars jam.

Equipments used:

Notes

IMPORTANT!! I had very sweet Sugar Baby Plums. If you're plums are on the tart side, cut down on the amount of lemon juice or increase sugar.
Makes 2 half pints.
Recipe can be multiplied, but don't do more than 5 times the recipe. The jam has a tendency not to set properly.
Test lids for seal. Press center of lid down in the middle. If it flexes up and down, jar is not sealed.
If lids have not sealed, store those jars in refrigerator and consume those jars first.
Store sealed jars in a cool place.
Use up to 1/2 cup sugar. I usually use over 1/4 cup but under 1/2 cup of sugar.