A quick note to say that I’ll be teaching my last live online class of the season on Tuesday, September 22. We’ll start things off at 8 pm eastern time and will go for about an hour.
I’ll make a batch of low sugar plum jam and will talk about how to reduce sugar without compromising set, how to use Pomona’s Pectin (my low sugar pectin of choice), and ways to ensure good flavor when you’re reducing the sweetener.
The recipe I’ll be making is below the jump, just in case you want to can along or have something to reference while I cook.
- 10 cups of chopped plums
- 2 1/2 cups of sugar, divided
- 1 lemon, zested and juiced
- 1 tablespoon + 1 teaspoon calcium water
- 1 tablespoon pectin powder
- 2 teaspoons cinnamon
- 1 teaspoon grated nutmeg
- Prep jars and canning pot.
- Combine plums, 2 cups of sugar, and lemon juice and bring to a boil. Once the fruit is tender, add calcium water, stir well and return to a boil.
- Whisk remaining sugar, pectin powder, cinnamon, nutmeg and lemon zest together and add them to the cooking fruit.
- Cook jam at a rapid boil for another 3-5 minutes, until it begins to thicken.
- Turn off the heat under the jam and fill jars. Wipe rims, apply lids and rings and process jars in a boiling water bath for 10 minutes.
- When time is up, remove jars from canner and let cool on a folded kitchen towel. When jars are cool enough to handle, remove rings and test seals. Any unsealed jars should be refrigerated. All sealed jars are safe for shelf storage.