Plum Jammin’ Time by Allison

September is jammin’ time. There is an abundance of plums along with loads of pears and peaches billowing out of the crates at the farmer’s market in Holesivice. A kilo of plums for just about a dollar, you can’t go wrong with the tartness of the plum combined with the sweetness of the apples and apple juice in this low-sugar plum jam recipe. After making my own jam and being able to taste the real fruit while consuming less sugar than many grocery store varieties, there’s just no comparison. A crisp fall day along with a good friend to cut, stir and chat the day away with make it a perfect time to create some of this plum goodness that will last past the season.
2.2 kilos of plums, pitted and halved
2 jablo-red apples, cored and sliced
1/3 cup organic apple juice or cider
juice of 1 lemon
3/4 cup sugar
2 packets of Gelfix pectin 3:1
Add plums, apples, apple juice and lemon juice in a large heavy saucepan. Bring to a boil over medium-high heat while stirring. Cover and reduce heat for about 25-30 minutes while fruit softens and gets juicy while stirring occasionally. Uncover until the fruit is completely soft, about 25 minutes. Place the mixture through a wire strainer or a silicone strainer in small batches at a time to remove skins. Return the strained fruit mixture to the pot and add sugar, cook over medium heat until it reaches a gentle boil. Add pectin and cook for 5 minutes. Ladle mixture into a small pitcher and pour into a funnel placed over a glass jar. Fill jar full with 1/4″ head space and tighten lids on jars. Place jam-filled jars into a water bath and process for 10 minutes. Let jars sit for 24 hours, then check the lids to ensure they have sealed properly. Place in the refrigerator as it is a low-sugar jam. Consume within 6 months. Enjoy this gluten-free delight!
adapted from

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