Sugar-Free Plum Jam

Elena Butuc

This recipe was automatically translated from Romanian. View original here

When I posted the plum jam recipe, someone asked me about a sugar-free plum jam recipe. To be honest, I never tasted it and I thought it was something dietetic and sour, I wasn't too tempted to try it. But, I had received as a gift a small jar of sugar-free plum jam, and I was very impressed by the taste, texture, aroma - wonderful!

Since then we only buy sugar-free plum jam from the supermarket, from the organic one - on a slice of wholemeal bread it is a perfect and very delicious dessert.

Now I gathered a large bucket of plums from the garden and the only thought was this delicious jam, I knew I had to be patient and boil it a lot, so it was, I even boiled it for 2 days each a little - but it was worth it. I came out very good, a little sour, fragrant and perfect texture / color.

So, be patient to boil it, even more than 4--5 hours, in 2 days if you do not have time to sit next to it for a day. If you boil it less, a very sour plum jam will come out and you will say that it didn't come out and you don't know why.

show all description

Ingredients

Metric US

●

Plums

7 kg

approximate amount, choose sweet, small and very ripe plums

Step by step

Step 1

I picked the plums and because they were not soft I let them ripen better for 2 days.

Step 2

Then they washed and removed the seeds and I put them in a larger pot with a thick bottom.

Step 3

I added 1 glass of water and boiled them, stirring periodically.

Step 4

This is how they will have the texture in half an hour, leave the juice and start boiling like a normal jam.

Next I will show you how the texture and color change during cooking - don't forget that the jam must be boiled over a low heat and mixed periodically, less often at the beginning and more and more often when it thickens.

Step 5

In an hour and a half.

Step 6

After 3 hours of boiling.

Step 7

After 4 and a half hours.

Step 8

And because I didn't have time to boil it, I put out the fire and covered the pot with a gauze (mandatory! Not with a lid!).

Step 9

On the 2nd day I took out the gauze and I noticed that the magiun thickened, had better taste and texture. So even without fire under it, the preparation process continued and the extra steam evaporated through gauze.

I boiled it again, on a very low heat and stirring more and more often in it.

Step 10

And so on for another 4 hours.

It is ready when it becomes dense, with an intense brown color and if you put a spoon standing in the cauldron it stays straight and does not leave at all.

The final amount was 3 kg of magic for me, it decreased more than half of the volume.

Step 11

Put it in dry and clean jars, close tightly with lids.

Step 12

Here you notice the color and texture, I got a little more glossy picture, the real color is a darker brown.

It is worth making, it is tasty, dietary and economical (you do not have to buy sugar) - the only thing is to be patient and boil it as much as possible.

Good appetite!