Plum Jam
Nutritional Info
- Servings Per Recipe: 128
- Amount Per Serving
- Calories: 4.3
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 4.0 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 0.1 g
- Protein: 0.4 g
View full nutritional breakdown of Plum Jam calories by ingredient
Number of Servings: 128
Ingredients
-
4 1/2 C. Pitted, Chopped Plums
1/2 C. Water
6 C. Splenda
1/2 tsp. Smart Balance Light (Optional)
2 (1.75 oz.) Package Powdered Fruit Pectin
8 Half-Pint Canning Jars w/Lids & Rings
Directions
1. Place the plums & water into a large pot & bring to a boil. Reduce heat to medium-low, cover, & simmer for 5 minutes. Stir in the sugar & add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly & then mix in the pectin quickly. Return the jam to a full boil, & boil for 1 minute, stirring constantly. Remove from heat, & skim off & discard any foam.
2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. Place a rack in the bottom of a large stockpot & fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
4. Remove the jars from the stockpot & place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.
Serving Size: 8 Half-Pint Jars
Number of Servings: 128
Recipe submitted by SparkPeople user LFERGUSON0.
2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. Place a rack in the bottom of a large stockpot & fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
4. Remove the jars from the stockpot & place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.
Serving Size: 8 Half-Pint Jars
Number of Servings: 128
Recipe submitted by SparkPeople user LFERGUSON0.