|
|
|
 |
|
|
Sugar-free Pectin-free Plum Cherry Apple Jam
Sugar-free Pectin-free Plum Cherry Apple Jam |
 |
|
1 kg Plums (purple)
500 g Sour Cherries
2 Apples
1 tablet of Calcium Phosphate
500 mL honey (optional)
|
1. Remove the pits from the plums and cherries. To do this, slice them in half with a paring knife and pull the pit out. Set the fruit aside as is (you don't have to chop it more, and definitely don't puree it).
2. Remove the cores from the apples and blend or grind them to a pulp.
3. Grind the calcium phosphate tablet into a find powder. You can also use a teaspoon of calcium phosphate powder if you can find it. I've used a 300mg dietary supplement. Calcium Ascorbate works too. The calcium helps the natural pectin in the fruit to gel without the addition of sugar. Apples especially have a lot of natural pectin.
4. Put all ingredients (including honey if desired) into a very large heavy-bottomed pot (about 4x the volume of the ingredients) and mix well.
5. Raise to a rolling boil and continue to boil for 10 minutes.
6. Lower the heat down to medium for another 20 minutes or until the fruit has fallen apart and the liquid has evaporated to the point that the mixture begins to look a bit like thin jam. Stir occasionally, more as time goes on to make sure the jam doesn't stick to the bottom.
7. Take a spoonful and put it in the fridge for 5 minutes; sample it to see if it is the consistency you want. If so, you're done' if not, boil another 10 minutes and repeat this step until you're satisfied.
8. When you're done you can put them in jars and process them for 10 minutes (sea level-300m above sea level) or 5 more minutes for every additional 300m above sea level.
I just can't figure out why so many jam recipes call for so much @#$@! sugar and pectin when you can make excellent jam in very little time without it.
|
 |
Preparation Time: 1 hour |
Serves: 4 x 250mL jars |
| Recipe Origin: Canada |
|
Submitted by: |
|
Tom Wolfe
Alberta
Canada |
|
|
|
|
| This recipe has been viewed 3307 times. |
|
|
|
