Sugar-Free Plum Jam

Elena Butuc

When I shared the plum jam recipe, someone asked about a sugar-free version. Initially, I thought it might be dietetic and sour, and I wasn't eager to try it. However, I received a small jar of sugar-free plum jam as a gift and was pleasantly surprised by its taste, texture, and wonderful aroma!

Since that moment, we only purchase sugar-free plum jam from the organic section at the supermarket. It makes for a perfect and delicious dessert on a slice of whole grain bread.

With a bucketful of garden-fresh plums, I knew this was the recipe to make. Although it requires patience with extended boiling, it was well worth it. The result was a slightly tangy jam with a fragrant aroma and a perfect texture and color.

Therefore, be patient and boil it, even for more than 4-5 hours, over 2 days if needed. Boiling it less will result in a very tangy jam, and you might think it didn't turn out right.

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Ingredients

Metric US

●

Plums

7 kg

approximately, choose sweet, small, and very ripe plums

Step by step

Step 1

I picked the plums and as they weren't soft enough, I let them ripen for 2 more days.

Step 2

After washing, I removed the pits and placed them in a large pot with a heavy base.

Step 3

I added a cup of water and began boiling the mixture, stirring occasionally.

Step 4

In about half an hour, it starts boiling like a regular jam. I will show how the texture and color change during cooking. Remember, simmer on low heat, stirring periodically, less at first, then more frequently as it thickens.

Step 5

After about an hour and a half.

Step 6

After 3 hours of boiling.

Step 7

After 4 and a half hours.

Step 8

As I didn't have time to finish boiling, I turned off the heat and covered the pot with gauze (important! Not a lid!).

Step 9

On day two, I removed the gauze and noticed the jam thickened, improving in taste and texture. Even without heat, the process continued as steam escaped through the gauze. I resumed boiling on very low heat, stirring more frequently.

Step 10

Continued for another 4 hours. It's ready when it becomes dense, deeply brown, and a spoon stands upright in it without budging. The final amount was 3 kg, more than halved in volume.

Step 11

Pour it into dry and clean jars, sealing tightly with lids.

Step 12

Note the color and texture, my picture is slightly glossier; the actual color is a darker brown. It's worth making: delicious, healthy, and economical (no sugar needed). Just be patient and let it boil fully.

Enjoy!