Sugar free plum jelly recipe

Note: Recipe directions are suitable for original size.

Diet per serving may change if servings are adjusted.

Preparation

1 h 45 m

Convey a plate within the freezer for testing consistency later.
Combine plums, apples, grape juice (or juice) and fresh lemon juice inside a large, heavy-bottomed, nonreactive Nederlander oven. Provide a boil over medium-high temperature, stirring. Cover and boil lightly, stirring from time to time, before the fruit is softened and juicy, 15-20 minutes. Uncover and boil lightly, stirring from time to time, before the fruit is totally soft, about twenty minutes. (Adjust heat as essential to conserve a gentle boil.)
Pass the fruit via a food mill to get rid of the skins and apple seeds.
Return the strained fruit towards the pot. Add sugar (or Splenda) and cinnamon (or ginger root), if using. Prepare over medium heat, stirring frequently, until a spoonful of jam dropped to the chilled plate holds its shape, about fifteen minutes longer. (See Tip.) Remove from heat and skim off any foam.

Make Ahead Tip: Store within an airtight container within the refrigerator for approximately 2 several weeks. For extended storage, process inside a boiling-water bath (for detailed instructions, make reference to world wide web.homecanning.com or call the house Canner's Hotline at 800-240-3340).
To check the consistency from the spread: Drop a dollop of cooked spread onto a chilled plate. Carefully run your finger with the dollop. When the track remains unfilled, the jam is completed.

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Meal: 1 tablespoon
Per serving: 14 calories g fat( g sitting) g fiber 4 g carbohydrates g protein 1 mcg folate mg cholesterol 3 g sugars g added sugars 58 IU vit a 2 mg ascorbic acid 1 mg calcium mg iron mg sodium 31 mg potassium
Carb Servings:
Exchanges: free food

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