Sugar free plum jam with cinnamon

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Sugar free plum jam with cinnamon

Canned plum jam with cinnamon, no sugar added and no pectin

Servings

Prep Time 10

Cook Time 2

Total Time 2 30

EQUIPMENT

4 smaller canning jars

INGREDIENTS

US Customary - Metric

4,4 lbs plums
1,5 cup erythritol (optional)
2 tbsp cinnamon powder
1 tbsp rum (optinal)
1 tbsp grated lemon peel (optinal)

INSTRUCTIONS

Pick healthy, ripe plums and wash them.
Halve the plums by removing the stones.
Put the plums in a wide cooking pot or a frying pan. If you like the jam to be sweeter, add 1 1/2 cup erythritol. Do not add any water.
Bring the plums to simmer and cover the pot. Cook the plums slowly on low heat and stir with a wooden spoon often, so that the jam doesn't get burned on the bottom.
In the meantime, prepare the jars. Wash them with soap and place them together with the lids in a large cooking pot completely covered with water. Let the jars and the lids boil for at least 5 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.
Add 2 tablespoons of cinnamon powder to the simmering jam and cook for another 15 minutes.
Scoop the jam into a jar all the way to the top. Both jam and the jar with the lid should be as hot as possible when filling it. Push the jam down in the jar with a sterilized spoon to remove all the air bubbles and seal the lid. Repeat with the rest of the jam.
Place the jars upside down on a blanket folded in half and cover them. Let them slowly cool for 24 hours.

NOTES

Use only ripe and healthy plums. The best ones are overripe, but be careful they don't contain mold. The older the plums, the better they taste.

Do not remove the skin. If you don't like the skin's remains in the jam, blend the plums before cooking.

If you don't like the sweetener, skip it entirely. Plums contain enough sugar themselves that the jam will still taste sweet. Riper plums also have less pectin.

Add a tablespoon of rum and a teaspoon of grated lemon peel for a better taste.

You can add a few lavender flowers right before you fill the jars.

Because the jam has no added sugar, you must be scrupulous with the canning procedure. Both jam and jars with lids need to be as hot as possible when canning. Use only clean and sterilized tools.

Once the jar is opened, sugar-free jam will not last as long as traditional jam with sugar. We suggest you use smaller jars instead of big ones so the leftovers won't get spoiled in the refrigerator.

Store your jam in a dry and cool place. Properly prepared and canned, it may last more than a year.

Calories: 100kcal

Cost: $5

Course: jam

Cuisine: european

Keyword: canning, cinnamon, jam, plums

Nutrition