Sugar-Free Plum Jam
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.
I picked the plums and as they weren't soft enough, I let them ripen for 2 more days.
After washing, I removed the pits and placed them in a large pot with a heavy base.
I added a cup of water and began boiling the mixture, stirring occasionally.
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.
After about an hour and a half.
After 3 hours of boiling.
After 4 and a half hours.
As I didn't have time to finish boiling, I turned off the heat and covered the pot with gauze (important! Not a lid!).
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.
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.
Pour it into dry and clean jars, sealing tightly with lids.
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!
