Plum Jam/Jelly (Low Sugar)

[@sovbo101]

Great easy recipe. Just what I was looking for, after spending the morning picking Santa Rosa plums in my front yard. It looks plumalicious!

[@suzyrebelo]

Oh wow. You’re so fortunate to have them right in your yard. It is plumalicious, happy jamming.

[@orlaghmartin6267]

Thanks for the lesson

[@suzyrebelo]

My pleasure. Thanks for watching !

[@yolandaserna2288]

Beautiful video. Thank you

[@suzyrebelo]

Thanks Yolanda

[@bonniemorris1535]

great video , thanks so much

[@suzyrebelo]

Thank you Bonnie

[@teresathompson2020]

How long will this be shelf stable without water bath canning?

[@suzyrebelo]

Hi Teresa if you use sugar it will keep for a year. If using a sugar alternative 6 months. I have had my jams and jellies keep even longer and taste great but the colour may change with time.

[@milady1957]

So if you use four cups of pitted plums, do you still need to total five cups of plums and liquid? Can I double the Splenda to make it a little sweeter?

[@suzyrebelo]

Lorelie, you need a total of 5 cups so 4 cups pitted with 1 cup of water. Yes, you can add sweetener up to 3 cups. It is very delicious. Happy cooking.

[@jnooney8225]

Just an FYI: Your recipe does not say to add the sugar in Option 2.

[@suzyrebelo]

Hello there. Sorry if it’s not clear. , option 1 and option 2 are about preparing the fruit. Then making the jam or jelly part applies to both. You can use 1 cup of sweetener of your choice being monkfruit or cane sugar. Hope this helps. Thanks for watching and hope you enjoy this jam !

[@jaxxon9]

LOL! Acceptable term for prune is now "dried plum?" It never ends! 🤣😂🤣

[@suzyrebelo]

I know. Ha ha. Hope you like this jam. Thanks for watching.