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!

• Ready In: 1 hr 20 mins
• Yields: 4 cups (half-pints)

Ingredients

• 2  lbs Italian plums, pitted and chopped
• 1 (8 ounce) can  frozen apple juice concentrate

Directions

1. 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.).
2. Ladle into hot sterilized jars and seal. Allow to cool thoroughly.
3. Keep in the refrigerator for up to 3 months.