Preserving Plums: Reduced-Sugar Jam

We still had plums left, so I made jam.  It’s not hard.  It helps if you’ve done canning before, but that’s not essential.  You can also pack it in plastic and refrigerate and/or freeze it instead of canning.

5 cups diced plums
1 cup apple juice
2 Tbs fructose (helps with color & texture)
2 Tbs lemon juice
1 package “No Sugar Needed” pectin

This recipe will make 6 half-pints.  You can double it (as I did) to make 12.

Wash the jars and lids, and place them in boiling water for 20 minutes.

When the jars have been boiling for 10 minutes, combine the ingredients and heat them to boiling over medium heat.  Stir constantly to prevent sticking and/or scorching.  Let the mixture boil for 1 minute.

Transfer the mixture to each of the hot jars, leaving 1/2 inch headspace.  Cover with a lid, adjust the ring, and return the jar to the hot water.

Immerse the filled and covered jars in boiling water for 10 minutes (at sea level– add 5 minutes for each 3,000 feet you are above sea level– at 6,000 feet, that makes 20 minutes).

Turn off the heat and let the jars sit in the hot water for 5 more mintes.  Then remove them and let them cool.

Once cool, check the lids to make sure you have a good seal.  If not, clean the lid and the rim of the jar, and re-can.

A well-canned jam will keep for 2 years, sometimes longer.

If you have any of the jam mixture left over, put it in a plastic storage container and refrigerate it.