I love making low sugar plum jam! It’s like summer in a jar and it brings back sweet memories of family gatherings. Stay tuned and I’ll share some fun variations to make it even more delicious.
What is Low Sugar Plum Jam?
Plum Jam is summer in a jar. When I first tasted it I was transported back to my grandmother’s kitchen, filled with the sweet smell of ripe plums. This isn’t just any jam; it’s a flavour and nostalgia bomb, perfect for spreading on toast or dolloping on a warm biscuit. Low sugar means you can eat it without the guilt and trust me that’s a win win in my book!
What makes Low Sugar Plum Jam different is the intense plum flavour. They’re not overly sweet so the fruit’s natural tartness comes through. I remember picking plums from my grandmother’s backyard, laughing with my cousins as we filled our baskets. Each jar of this jam brings back those sunny days, full of laughter and love.
Plus making it is an adventure in itself! You get to play with flavours and experiment with spices. It’s a chance to create something special, something that will brighten up even the most dull of winter mornings. Trust me once you’ve tasted it you’ll be hooked!
Step-by-step instructions to prepare Low Sugar Plum Jam
Low Sugar Plum Jam Recipe
Ingredients:
- 2 lbs ripe plums (about 6-8 medium plums)
- ¼ cup water
- ½ cup granulated sugar or sugar substitute (such as Stevia, if desired)
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract (optional)
Step-by-Step Instructions:
Step 1: Prepare the Plums
1. Wash the Plums: Start by rinsing the ripe plums under cool running water to remove any dirt or residual pesticides.
2. Pit and Chop: Slice each plum in half and remove the pits. Chop the plum halves into small pieces (about 1-inch chunks). This will help the plums break down more easily during cooking.
Step 2: Combine Ingredients
3. Mix Ingredients in Pot: In a large, heavy-bottomed saucepan, combine the chopped plums, ¼ cup of water, and ½ cup of granulated sugar or sugar substitute. If you prefer a sweeter jam, adjust the sugar to your taste.
4. Add Lemon Juice: Squeeze in the fresh lemon juice. This not only adds brightness but also helps preserve the color of the jam.
5. Optional Flavoring: If you desire a hint of vanilla, add ½ teaspoon of vanilla extract to the mixture.
Step 3: Cook the Jam
6. Heat the Mixture: Place the saucepan over medium heat. Stir occasionally as the mixture heats up, allowing the plums to start releasing their juices.
7. Bring to a Simmer: Once the mixture comes to a gentle simmer, reduce the heat to medium-low. Continue stirring occasionally to prevent sticking or burning.
8. Cook Until Thickened: Allow the jam to cook for about 20-30 minutes. You will notice the plums breaking down and the mixture thickening. Test the consistency by placing a spoonful on a plate and letting it cool for a minute; it should hold its shape without running too much.
Step 4: Jar the Jam
9. Prepare Jars: While the jam is cooking, sterilize your jars by placing them in a pot of boiling water for 10 minutes or running them through the dishwasher on a hot cycle.
10. Fill Jars: Once the jam reaches the desired thickness, carefully ladle the hot mixture into the prepared sterilized jars, leaving about ¼ inch of headspace at the top.
11. Seal the Jars: Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on and screw on the bands until they are fingertip-tight.
Step 5: Cooling and Storing
12. Cool the Jars: Allow the jars to cool at room temperature for several hours or until completely cooled. You may hear the lids pop as they seal.
13. Store the Jam: Once cooled, check that the lids are sealed by pressing down in the center. If it does not pop back, it is sealed. Store the sealed jars in a cool, dark place. Refrigerate any jars that did not seal properly; they should be consumed within a few weeks.
Enjoy Your Jam!
Your Low Sugar Plum Jam is now ready to enjoy! Spread it on toast, mix it in yogurt, or use it as a filling in pastries. Store it in the refrigerator after opening and enjoy the fresh taste of homemade jam.
Bon appétit!
Tips and variations
When making low sugar plum jam you can experiment with different ingredients to suit your taste. I love to play with spices like cinnamon or nutmeg for a warm twist especially on cold mornings. Just imagine spreading a bit on toast while snuggled up with a book!
You can also add in other fruits – peaches or raspberries if you have them – they add a lovely zing and a pop of colour. If you’re feeling fancy a splash of vanilla or almond extract can take the jam to the next level!
And don’t forget to make it chunky or smooth. I like a bit of texture so I leave some plum pieces in. But hey if you’re a smooth jam person just blend it all!
Frequently Asked Questions
Can I use frozen plums for this recipe?
Yes I can! They work great! Just thaw them first as this helps with even cooking and flavour.
How long does low sugar plum jam last?
I find low sugar plum jam lasts about 6-12 months in a cool dark place. Just check for any signs of spoilage before using.
Can I can this jam?
I find canning low sugar plum jam is safe if done right. Using sterilized jars and proper sealing techniques keeps the jam fresh and reduces the risk of spoilage or contamination.
What type of plums to use?
When choosing plums I use Santa Rosa or Satsuma. Their sweetness and juiciness really make a difference in flavour. Just make sure they’re ripe; it makes all the difference in the end product!
Can I use other fruits in this jam?
Yes you can! I’ve used peaches and berries before and they were great. Just remember to adjust the sugar and acidity.
Low Sugar Plum Jam Recipe
Ingredients
- 2 lbs ripe plums about 6-8 medium plums
- ¼ cup water
- ½ cup granulated sugar or sugar substitute such as Stevia, if desired
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract optional
Instructions
- Step 1: Prepare the Plums
- Wash the Plums: Start by rinsing the ripe plums under cool running water to remove any dirt or residual pesticides.
- Pit and Chop: Slice each plum in half and remove the pits. Chop the plum halves into small pieces (about 1-inch chunks). This will help the plums break down more easily during cooking.
- Step 2: Combine Ingredients
- Mix Ingredients in Pot: In a large, heavy-bottomed saucepan, combine the chopped plums, ¼ cup of water, and ½ cup of granulated sugar or sugar substitute. If you prefer a sweeter jam, adjust the sugar to your taste.
- Add Lemon Juice: Squeeze in the fresh lemon juice. This not only adds brightness but also helps preserve the color of the jam.
- Optional Flavoring: If you desire a hint of vanilla, add ½ teaspoon of vanilla extract to the mixture.
- Step 3: Cook the Jam
- Heat the Mixture: Place the saucepan over medium heat. Stir occasionally as the mixture heats up, allowing the plums to start releasing their juices.
- Bring to a Simmer: Once the mixture comes to a gentle simmer, reduce the heat to medium-low. Continue stirring occasionally to prevent sticking or burning.
- Cook Until Thickened: Allow the jam to cook for about 20-30 minutes. You will notice the plums breaking down and the mixture thickening. Test the consistency by placing a spoonful on a plate and letting it cool for a minute; it should hold its shape without running too much.
- Step 4: Jar the Jam
- Prepare Jars: While the jam is cooking, sterilize your jars by placing them in a pot of boiling water for 10 minutes or running them through the dishwasher on a hot cycle.
- Fill Jars: Once the jam reaches the desired thickness, carefully ladle the hot mixture into the prepared sterilized jars, leaving about ¼ inch of headspace at the top.
- Seal the Jars: Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on and screw on the bands until they are fingertip-tight.
- Step 5: Cooling and Storing
- Cool the Jars: Allow the jars to cool at room temperature for several hours or until completely cooled. You may hear the lids pop as they seal.
- Store the Jam: Once cooled, check that the lids are sealed by pressing down in the center. If it does not pop back, it is sealed. Store the sealed jars in a cool, dark place. Refrigerate any jars that did not seal properly; they should be consumed within a few weeks.
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