Sugar Free Plum Preserves

I love plums (ripe ones that is, hate the rock hard ones from the grocery store)
So I put a couple in a clear box and set them near a window to ripen up some.
When they finally got a little soft, I decided to try another
Sugar Free jam like I had made out of my Bing Cherries a few weeks ago.

Bing Cherry Jam

I’m not sure I like this one better but it’s a nice sour jam that is still sugar free and goes great with a hearty bread with lots of taste of it’s own.

Or a good cracker.  I tried this jam out first on a Quinoa and Chia Seed Gluten Free Waffle I’ve been wanting to try.

They both worked well together.

Sugar Free Plum Preserves:

4 – 5 RIPE Plums, washed, pitted and sliced into bite size chunks

1/3 Cup Powdered Stevia or Agave for sweetening

3 Tbs. Lemon Juice

1 Package of Low/ No Sugar Powdered Pectin

1/4 Cup of water (just to keep the Plums from burning when they are

first put into the pot to boil.  All the water will evaporate.

Heat all the ingredients except the pectin in a medium saucepan over low

heat until the plums are broken down and are beginning to thicken.  Most

likely this will take 20 – 30 minutes.  Stir the fruit every minute or two to prevent burning.

Reduce the heat to low and add in the pectin. Then stir constantly for 1 minute and remove the pan from the heat.  Continue to stir until the jam is fully thickened.

If you want to ‘can’ the jam, use a ‘waterbath method’ with 1/4 inch head space for 10 minutes.

You could freeze this jam in a sealed container as well or store in the fridge for up to one month.

Quinoa and Chia Seed Gluten Free Waffle






p style=”text-align:center;”>Thanks for the Tropical Traditions Virgin Coconut Oil Giveaway entries, contest ends this Sunday.

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