Sugar Free Plum Marmalade Recipe
With the emergence of summer fruits, jams and marmalades started to be prepared in many houses within the framework of winter preparation festivities. I attend these festivities with an unpretentious recipe this year.
Jam is not a food we prefer to consume frequently. If I am going to get so much sugar from a food, I would like it to be a nutritious food like honey or a dessert that will make me feel like I have butterflies in my stomach such as şekerpare. For me, jam is not both. Jam is not a special food for me, but raw sugar flavored with fruit. I even get almost the same taste from all of them except jams made with very sour fruits such as sour cherry and this taste does not please me. Therefore, I do not make jam except for sugar-free jams where I can get the real taste of the fruit.
Maybe I should put aside my personal preferences when my job concerns and share classic jam recipes. On the other hand, people who love my recipes love them not because I share recipes by heart, but because I share what I really like. So I think I will continue to share the recipes I like and make the recipes I can like, like sugar-free jams.
Among the sugar-free jams I have shared so far, I can count the sugar-free blackberry jam cooked in its own juice, sugar-free strawberry jam tempered with chia seeds, and sugar-free quince jam conditioned with apple pectin.
What kind of plum should we use for plum marmalade?
I used the ripe form of plums, which we can call garden plums. But you can use any plum you want. The sweeter your plum is, the sweeter your marmalade will be. Keep this in mind.
What other fruits can be used to make no sugar marmalade?
I don't think I can put a limit on this. You can use any fruit to make marmalade using the same method.
Enjoy the recipe...
- 1.5 kg of red plums,
- 2 large sweet apples,
- 2 tablespoons of lemon juice.
- Wash plums and remove the pits,
- Take them in a deep saucepan and simmer in low heat,
- In the meantime, wash the apples and grate them together with their skin with the thick side of the grater,
- Add the grated apples to the plums,
- Cook until mixed and watery,
- When enough water accumulates in the bottom to allow them to cook without sticking to the pan, bring the heat to medium-high setting,
- Stir frequently, cook until the plums dissolve,
- Puree with a hand blender,
- Stir frequently until thickens,
- Remove from heat, add the lemon juice and mix,
- At this point, you can strain it if you wish,
- Share the mixture in clean jars and tightly close the lids,
- Put the jars into the pressure cooker and fill half of it with boiling water,
- Boil for 5 minutes after the steam exit,
- After opening the lid, you can immediately remove the jars from the water,
- Keep in a cool place away from sun.