Categories: Condiments-JamsDairy-Free Low-Lactose Diet RecipesDASH Low Salt Diet RecipesDiabetic Low Glycemic Diet RecipesDiet DesiresGluten-free Diet RecipesKeto-Low Carb Diet RecipesLow Calorie Diet RecipesLow Fat Diet RecipesVegan Diet RecipesVegetarian Diet Recipes

Diabetic Plum Jam (Szilvalekvar)

Diabetic Plum Jam

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Make Diabetic Plum Jam to preserve the summer’s plums with this delicious recipe with Truvia (stevia). Low-carb, gluten-free,dairy-free. No compromise!

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Diabetic Plum Jam (Szilvalekvar)

Black plums are the best for this aromatic jam. In America the season is long through summer and fall. By using a small quantity of my favorite sweetener, Truvia you end up with 95 % fruit. 2 ingredients, no preservatives! Makes 2 ⅓ cups, 38 servings.
Course Condiments/Jams
Cuisine Hungarian
Diet Diabetic (low glycemic), Gluten-free, Low Calorie, Low Fat, Dairy Free, DASH (low-salt), Vegan, Vegetarian
Keyword Easy-to-prepare, fresh fruit, Make Ahead, plant-based, Quick, Stove top
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 38
Calories 12kcal
Author Chief Desirist Dr Hanna

Equipment

  • Wire Masher

Ingredients

  • 2.2 lb Black plums fresh whole
  • 1 oz Truvia Cane Sugar Blend

Instructions

  • Wash plums.
  • Remove kernels, and quarter the fruit. Place plum pieces into a wide pot.
  • Mix in Truvia.
  • Cook the fruit, stirring occasionally for 30 minutes. Keep an eye on the jam, so it does not burn.
  • If the plums are still chunky after this time, mash them in the pot with a wire masher, and cook the plums 10 minutes longer, stirring frequently.
  • Pour hot jam in clean jars, cover.
  • Bundle jars in a blanket for a minimum of half day to cool slowly. It keeps the heat on, hence improves the preservation process.

Notes

If you have super ripe plums from a farmer, no need to add anything to it! The plums have enough fructose, and one just cooks them long and slowly..
Keep jars in a cool place. After opening one, store it in the fridge.

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Chief Desirist Dr Hanna

Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates

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Published by
Chief Desirist Dr Hanna
Tags: Americanfresh fruitmake ahead
5 years ago

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