Sugarless Plum Jam
"This recipe comes from "Preserving for All Seasons" by Anne Gardon. I'm going to make this as a present for my grandpa and his wife, both of whom are diabetics. It makes a very small batch, so there is no need to worry about canning, and it couldn't be easier for a beginning jelly-maker! Anyone could probably make this one!"
photo by angelalois
- Ready In:
- 1hr 20mins
- Ingredients:
- 2
- Yields:
-
4 cups (half-pints)
ingredients
- 2 lbs Italian plums, pitted and chopped
- 1 (8 ounce) can frozen apple juice concentrate
directions
- Combine the plums and apple juice in a heavy saucepan or small stockpot. Cook, uncovered, over moderate heat until thick, about 1 hour. (Stir occasionally so it doesn't stick or burn.).
- Ladle into hot sterilized jars and seal. Allow to cool thoroughly.
- Keep in the refrigerator for up to 3 months.
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RECIPE SUBMITTED BY
I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!
