Low Sodium Homemade Plum Jam
Savor the sweet-tart flavor of summer with our **Low Sodium Homemade Plum Jam**—a healthier twist on a classic favorite! Made with ripe, juicy plums, a touch of fresh lemon juice, and low-sodium fruit pectin, this jam achieves the perfect balance of natural sweetness and bright acidity, all while being mindful of your sodium intake. With just a handful of simple ingredients and a total preparation time of under an hour, this recipe is an approachable yet rewarding way to preserve seasonal fruit. Whether slathered on toast, swirled into yogurt, or used as a glaze for meats, this luscious jam is a versatile and wholesome addition to your pantry. Packed with homemade goodness, it’s a delightful treat for the whole family!
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Recipe Information
Ingredients
- 4 cups (pitted and chopped) fresh ripe plums
- 2 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1 packet low-sodium fruit pectin
- 1 cup water
Instructions
Start by thoroughly washing the plums under cold water. Pit them and then chop into small pieces.
Place the chopped plums into a large non-reactive pot and add the water. Bring the mixture to a boil over medium-high heat, stirring occasionally.
Reduce the heat to low and let the plums simmer for about 10 minutes, or until they are soft and starting to break down.
Using a potato masher or an immersion blender, carefully mash the plums to your desired consistency.
Add the lemon juice and the low-sodium fruit pectin to the pot. Stir the mixture until the pectin is completely dissolved.
Increase the heat to medium-high and bring the mixture to a full rolling boil, one that cannot be stirred down. Add the sugar all at once.
Stir constantly to ensure that the sugar completely dissolves. Once again, bring the mixture to a rolling boil and let it boil for about 1-2 minutes, continuing to stir.
Test the jam for doneness by placing a small spoonful on a chilled plate. Let it sit for a minute and then push it gently with your finger. If it wrinkles, it’s ready.
Remove the pot from heat and skim off any foam that may have formed on the surface using a spoon.
Pour the hot plum jam into sterilized jars, leaving about 1/4 inch headspace. Wipe the rims clean and seal with lids and rings.
If you plan to store the jam for an extended period, consider processing the jars in a boiling water bath for 10 minutes. Make sure each jar lid 'pops' down to ensure a proper seal.
Allow the jars to cool at room temperature. Store them in a cool, dark place. Once opened, keep refrigerated and use within a few weeks for best quality.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 512.0 g | 186% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 494.3 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1514 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
