Plum Jam Recipe: Low in Sugar

A few weeks back, I asked my Mum to buy me some plums and she came back with over a dozen! After a couple of days of the fruit bowl overflowing and me racking my brain trying to figure out what to do with all the plums, I figured the easiest way to utilise them would be — to make some plum jam. 

*Opens Pinterest*

I checked out one or two plum jam recipes, before remembering that jam tends to have a lot of sugar in it. So instead of following these recipes down to the T, I decided to prepare some jam with minimal sugar and un-sieved for added fibre.

This jam is slightly tangy, with the perfect amount of sweetness. In terms of how long it lasts, in our household it tends to last about a week, but the maximum amount of time it has sat in the fridge has been approximately three weeks. With that said, I would recommend that you try to use this plum jam within three weeks, considering it doesn’t have heaps of sugar in it to preserve it much longer. 

This plum jam goes great on melted cheese with sourdough bread, as an accompaniment to peanut butter with toast or stirred into your cereal. It can also be used as a chutney with crisps such as poppadoms.

Serves: 13 (Approx. 260g) | Serving suggestion: 20g | Prep time: 5 mins | Cooking time: 35 mins

Ingredients:

• 6 small ripe plums
• 100ml filtered water (I use an AquaTru filter)
• ½ squeezed lemon 
• 15g demerara sugar
• 10g honey

Method:

1. Wash your plums, then cut them into pieces of about 6-8 per plum.
2. Place your plums into a frying pan.
3. Pour water over the plums.
4. Add the lemon juice to the pan.
5. Sprinkle the sugar.
6. Add the honey and stir in.
7. Cook on medium heat for about 20-30 mins until the plums soften, stirring occasionally (be sure to keep watch of your jam to avoid them burning).
8. Using a spoon press down on the plums so that they flatten out. 
9. Stir once more and leave to cook for a further 5 mins. 
10. At the end, your mixture should be a plum like colour with a jam-like consistency, although a less gelly than store bought jam.
11. Leave the jam to cool down and once chilled, place in a preserve or glass jar with an airtight metal lid.
12. Enjoy!

For more recipes, be sure to check out our Food section and if you make this recipe, do share your photos with us by tagging us on Instagram @marie.enro.

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