Sugar Free Plum Jam with No Pectin


Vegan
Paleo
Dairy-Free
Eggs-Free
Nuts-Free

Nutrients

NutrientGramsRDA
Carbs7.6g2.5%
of which Sugars6.4g7.1%
Fats0.2g0.2%
of which Saturates0g0%
Proteins0.5g1.1%
Fibers1.1g4.4%

Nutrients Proportions

  • carbs 81%
  • sugars 68%
  • fats 2%
  • saturates 0%
  • proteins 5%
  • fibers 12%
* All data is per serving
Sugar Free Plum Jam No Pectin Recipe Preview

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INFO

1h 30m

NUTRITION

32KCAL

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Jam is such a staple of our breakfast that it’s hard to give up if you’re trying to lose weight. What if you could make a jam with a third of sugar found in store-bought jam? Well, now you can with our step-by-step recipe for a delicious sugar-free plum jam with no pectin.

Inspired to the classic Italian plum preserve, this recipe is prepared only with ripe red plums and grated apples, then spiced up with cinnamon, ginger, and star anise. That’s it!

As ripe plums, apples, and lemon are all fruits high in pectin, you won’t need any added sugar or extra pectin to make your jam thick and glossy, just a bit of patience to let the fruit cook and release its juices.

We love making healthy jam without sugar or sweetener and try different variations like this blueberry jam with flaxseeds or this blackberry jam with chia seeds.

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NOTE: The default ingredients yield 2 jars of 300g (0.6 lbs) of jam and we calculated that one serving is 30 g (1 oz).

Ingredients

Print Recipe
Ripe Plums1 kg
Apple1
Water100 mL
Lemon Juice1 tsp
Lemon Zest1 tsp
Cinnamon0.5 tsp
Ginger0.25 tsp
Ground Star Anise0.5 tsp

step 1

In a deep pot, add chopped plums, grated apple, water, and lemon juice.

Simmer at medium heat for 15 minutes stirring occasionally with a wooden spoon.

Step 1 Image 1

step 2

Next, add lemon zest, cinnamon, ginger, and ground star anise.

You can ground star anise in a mortar and pestle or with a pepper grinder.

Simmer the jam for further 15 minutes without boiling it while you keep stirring.

Step 2 Image 1

step 3

Now, bring the jam to the boil and allow to reduce for 30 - 45 minutes or until the water has evaporated. Always keep stirring to prevent the jam from sticking to the bottom of the pan and burning.

Remove the pot from the heat when you have a thick and glossy jam and allow to cool down a few minutes before ladling it into sterilised tight-seal jars.

Seal the jars and flip them upside down to remove excess air. Leave to cool and then store away.

Enjoy your delicious sugar-free plum jam!

Step 3 Image 1

Foodacious Tips

  • Sterilise the jam jars by dipping them in boiling water for at least 15 minutes and then allow to drain upside down on a towel. Keep them dry and hot in the oven while you prepare the jam.

  • In addition to the spices already in the recipe, you can also use cloves or nutmeg or add bee pollen for extra nutrition.

  • Using very ripe plums can make your jam sweeter, but if you really have a sweet tooth, then add just a splash of maple, honey, or agave syrup.

  • As there's no sugar to act as a preservative, we recommend you store this jam in a cool dark place for up to four months and, once opened, consume within one week.