Sugar Free Plum Jam

It is known that sugar and a preservative add flavor to any dish, but sometimes it becomes necessary to either reduce sugar significantly or remove it altogether. This is true both for the supporters of the PP, and for those who are always losing weight, for example, there will definitely not be harm from such recipes, but one thing must be understood: there really is NO sugar there.
I collect such recipes, sometimes invent them.
So, the recipe for plum jam arose at the junction of the recipe for Swedish silt and dried plum. there are no proportions, since the ingredient is one-plum.
We will assume that you have already wilted the plum according to the Admin recipe and you have a lot of it.
First, we prepare the silt, that is, put the cleaned plum in a saucepan and put it on the fire, do not add water, the plum will give juice. When the juice is fully released, the plum is practically covered with liquid. Let the plum boil until soft and drain the liquid, then put the remaining thick component under the blender in a pulsating mode, without fanaticism. Now add dried plum, cut into pieces, to the hot jam (mashed potatoes), choosing the one that has dried out stronger than others (it’s not a pity, but this will certainly be, the plum is different in size and dries unevenly). We cut more, stir in and put on the fire, bring it to a boil and turn it off, let it stand and bring it to a boil again.
That's it, sugar-free jelly is ready. I cool it down and freeze it in portions, precisely because it is sugar-free. If you want to roll it up, you will have to add just a couple of tablespoons of sugar for the entire volume, then according to the norms it is no longer dangerous and twist in the usual way. Autumn tastes like jam because it is in pieces. If they treated me to this and said that there are raisins inside, I would have no doubt that dried plum is very sweet.
In winter, I will do the same with the apricots, which are frozen separately. Maybe someone will find this idea useful.

Diet Plum Cheesecake Pie (Podmosvichka)

Plum Plum Pie (GruSha)

Plum soufflé (MariS)

Walnut Plum Smoothie (Ilmirushka)

Spicy dried plums (Oursson dehydrator) (GruSha)

[Olya]

Olya, Thank you! The idea, of course, will come in handy, we take it as a keepsake

Olga is very interesting! Thank you!

[Olga]

If you want to roll it up, you will have to add literally a couple of tablespoons of sugar for the entire volume,

I do not add sugar at all and close them in small jars of baby food so that I can take my daughters with me to work ... I put a full one in the Oursson multi-cooker and pressure cooker for an hour, under pressure .... it cools down to warm .. I open , I pour off the juice (I roll it up separately), I punch the pulp with a submersible blender, bring it to a boil and sterilized into jars .. sometimes I add cinnamon, cardamom ...
OlgaThank you for such another method, now I'll do it with the addition of dried plums ... but in jars, and without sugar it will stand, I wonder !?

[Helen]

Helen, it will stand, I made plum puree with lingonberries without sugar and everything was fine for me, but here's the thing: I recently learned that it is considered dangerous to roll canned food without sugar at all, while the rate is low, I had doubts, and I really recommend I definitely will never. But I have such experience. It seems to me that you can additionally sterilize, after all. Thanks for your feedback!

eventually. Thanks for your feedback!

exactly ...

[Olga **]

Olga **, Olya! Why don't you decorate your jam with a recipe? It would be interesting.

[Masha Ivanova]

Masha IvanovaI don't think I can.

[Olga **]

Olga **, Olya! It's a pity, the recipe is nowhere to be seen, I accidentally stumbled upon it.Go to any topic, ask people how to draw up a recipe. I can't do it myself either.

I found how to do it, but I just doubt whether it is possible, since I have already created the topic, it will turn out both, or what? I would not want to break any rules and inconvenience the moderators.



I created a recipe exactly the same, designed it with a recipe, in the topic "Fruit and berry preparations"
I ask the moderators to remove what they consider superfluous.

I have many years of experience in rolling sterilized berries (sugar free). The principle of preparation is about the same as that of silt jam, but in a water bath: fill the jars with berries, sterilize in a water bath until the juice rises to the top. Add fresh berries as it shrinks.
Stored wonderfully! Just in the closet, no fridge.

[Rinamy]

Rinamy, Thank you! I have, however, read that scientists believe that without sugar / salt there is a danger of butulism, and even very small doses of sugar / salt work with preservatives. In this regard, every time I doubt and understand that I am afraid to give it home, the result was freezing, although it is very tempting to make cherries in your own juice, for example.
Tell me, please, when you are doing in jars in the bath, do you put a cloth on the bottom of the container? Banks can't crack? (I have never sterilized the product in banks, so I ask again).