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Recipe: Sugarles Plum Jam

Preserving - Jams, Jellies
Sugarles Plum Jam

2 pounds Italian plums, pitted and chopped
1 (6-ounce) can frozen apple juice concentrate

In a saucepan, combine plums and apple juice concentrate. Cook uncovered over moderate heat until thick, about 1 hour.

Ladle into hot, sterilized jars and seal. Keep in the refrigerator up to 3 months.

Makes 4 cups.

Low sugar or no sugar jams will not have the keeping ability as reg. jams since the sugar helps preserve it.

You can order online Pomonas Universal Pectin that you can make no sugar, honey sweetend, low sugar, and reg. jams with. You will need to type Pomonas Universal Pectin in your search engine to find a source for it.
There are some health food type stores that carry it in stock, I have been told.

Still have my box in the cupboard and have not tried it.
There is also Clear Jell that is normally used for pie fillings, but they say it can be used for jams. It is a modifided corn starch, so it will be more of that consistency. You also order Clear jell online.
MsgID: 205887
Shared by: Linda Lou,WA
In reply to: ISO: Fruit Jams Without Refined Sugar
Board: Canning and Preserving at Recipelink.com
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