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.
Live Online Class on Tuesday, September 22!
- 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.
I can’t wait for Italian prune plums to come in season.
And I notice my local organic store is stocking Pomona’s Pectin now.
I would absolutely love to win the T-fal Clipso Pressure Cooker to replace the old “giggly” one I have.
Sorry to be a pain, but can you tell me again where to buy the plum class for $10 so that I can watch it? And do you use Pamonas pectin in that class?
Dorothy, the link to the class that you can buy is here: https://foodinjars.com/2015/09/brit-co-online-jam-making-and-canning-class/
I don’t talk about Pomona’s Pectin in that class, though. So sorry!
Hello! I was wondering why you use “calcium water”, and what is the purpose of the lemon? Thank you!!
The calcium water is a part of the Pomona’s Pectin system. For more, read their FAQ: http://www.pomonapectin.com/faq/. And in this recipe, the lemon juice is there to balance the sweetness.