Plum Jelly?
Recently I have been researching for the best sugar free plum jam or jelly recipe.
In so doing I have learned a few things about plums, one in particular is that they are full of pectin!
As you may know pectin is the ingredient that is used to firm of your fruit and preserve your canning projects.
The researching became confusing since all the recipe's I read were all different.
I did find a recipe that used raw Stevia and I just happened to have some handy, so here are my results!
I threw in all the plums my hubby picked, I never measured to see how many cups but the amount filled this pot. I then added less than a cup of water and put them on the stove to cook down. Once the plums got mushie I then started to add the Stevia, again I didn't really measure because I was adding the amount by taste.
Now you all know it isn't a good idea to wing it when canning and jamming, but I just had too try.
After the plums cooked down I got out the food mill to squeeze out the juice and separate the pits and skins. The result was about a pint and a half. I poured the plums into freezer containers for freezer jelly.
I really don't think this is going to work but I do think I made some pretty tasty plum sauce or syrup!
~ Until next time, Miss P. :)
