Description
This low-sugar plum jam glistens like melted rubies, offering a perfect balance of tang and gentle sweetness on morning toast or warm biscuits.
Ingredients
- 1.5 kg plums, halved and pitted
- 200 g erythritol or other sugar substitute
- 10 g lemon juice, freshly squeezed
- 1 tsp vanilla extract
- 100 ml water
Instructions
- Place plums, erythritol, and water in a large saucepan.
- Bring mixture to a gentle boil over medium heat, stirring occasionally.
- Reduce heat to low and simmer for about 20 minutes, stirring to prevent sticking.
- Add lemon juice and vanilla extract, then continue to cook for another 5 minutes until the mixture thickens.
- Test for setting point by placing a small spoonful on a chilled plate; it should wrinkle slightly when pushed.
- Sterilize jars and lids by boiling them in water for 10 minutes.
- Ladle hot jam into jars, seal immediately, and invert for 5 minutes to create a vacuum seal.
Notes
- Adjust sweetness according to taste by adding more or less erythritol.
- Use fully ripe plums for optimal flavor and color.
- Store unopened jars in a cool, dark place for up to 6 months.
- Once opened, keep refrigerated and use within 4 weeks.