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!
Provided by JenSmith
Categories Plums
Time 1h20m
Yield 4 cups (half-pints)
Number Of Ingredients 2
Steps:
- 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.
Nutrition Facts : Calories 199.3, Fat 0.8, SaturatedFat 0.1, Sodium 14.3, Carbohydrate 49.4, Fiber 3.2, Sugar 44.7, Protein 1.9
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