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 www.eatingwell.com