How to Make Sugar-Free Jam
Wednesday July 23, 2008
Our plum tree is just going nuts this year. I hadn't made plum jam since I was making the sugary kind, but I just couldn't let all those plums go to waste, so I made some plum sauce to put on pancakes, and plum jam for muffins. I was surprised to find out that I didn't even need to add sweetener! The recipe is: plums! I put a little water in the bottom of the pot to get them going, and threw the washed plums in whole. Soon, the skins split and the juice came out. One tip: you can simmer them at first without paying too much attention, but once it starts to thicken, you have to stir enough so that it won't stick. Just boil until it's the consistency you want. You can remove the pits before or after - I used a strainer on one of the batches and it worked pretty well. You can store the jam in the fridge for at least a week, and in the freezer for at least six months. One night some carb-eating friends brought ice cream, and just had a taste of it with the plum sauce -- yummy! Here's more about How to Make Sugar-Free Jam.
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