Sugar Free Plum Jam With Cinnamon
Easy, traditional recipe for a great batch of sugar-free plum jam with cinnamon.
EQUIPMENT
- 4 glass jar
- 1 large pot
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INSTRUCTIONS
- Pick healthy, ripe plums and wash them.
- Halve the plums and remove the pits.
- Place the halved plums into a wide cooking pot along with the erythritol, if using. Do not add any water.
- Bring the plums to simmer and cover the pot. Cook them slowly on low or medium heat and stir with a wooden spoon often, so that the jam doesn't get burned on the bottom.
- Keep cooking until the jam reduces by about half and starts thickening up, stirring more often as it goes.
- While that bubbles away, get your jars sterilized: boil them with the lids for at least 5 minutes, or run them in a 100°C/212°F oven for 15 minutes (lids still need the boiling water treatment).
- Stir in the cinnamon and let it simmer another 15 minutes.
- The jam is ready, when a small amount of the jam on a tablespoon or small plate solidifies when cooled. Keep in mind that sugarless jam won't be as thick as the jam with added sugar.
- Ladle the hot jam into the hot, sterilized jars right away, filling almost to the top. Run a clean spoon around the inside to knock out air bubbles, then seal with the hot lids.
- Place the jars upside down on a blanket folded in half and cover them. Let the jars cool undisturbed for 24 hours, then check the seals before storing.
NOTES
Go for plums on the riper side; even overripe is fine — just skip any with mold. Riper plums also give you a sweeter jam without the help of added sweetener.
Leave the skins on; that's where a lot of the flavor lives. If you're not a fan of seeing bits of skin in the finished jam, blend the plums once they soften in the pot.
The erythritol is optional. Plums bring plenty of natural sweetness on their own, especially the riper ones, though they'll need a touch more cooking time since they have less pectin.
Want it closer to the traditional version? A splash of rum and some grated lemon peel does the trick.
You can add a few lavender flowers right before you fill the jars.
Since there's no added sugar here, don't cut corners on the canning basics: everything needs to be hot (jars, lids, jam) and your tools should be clean and sterilized.
Once the jar is opened, sugar-free jam will not last as long as sugar-based jam. Smaller jars are your friend for the fridge.
Kept in a cool, dark spot, a properly sealed jar can easily last you over a year.
NUTRITION
Serving: 4jars ~Calories: 239kcal ~Carbohydrates: 135g ~Protein: 4g ~Fat: 1g ~Saturated Fat: 0.1g ~Polyunsaturated Fat: 0.2g ~Monounsaturated Fat: 1g ~Sodium: 0.4mg ~Potassium: 801mg ~Fiber: 9g ~Sugar: 50g ~Vitamin A: 1733IU ~Vitamin C: 48mg ~Calcium: 70mg ~Iron: 1mg