I remember eating plum jam as a kid. Plum jam is my dad’s favorite. My mother is not a jam person. It quickly became one of my favorites and now Griffin too. Okay, lets be honest, Griffin likes any kind of jam. The thing about plum jam is it is not always available at the market so it always felt like a special treat to see the jar on the shelf. 

I was excited at the opportunity to make Plum Jam. I think one of the things I appreciate about the art and ritual of food preservation in our own kitchens is that we have more control over what goes in it. We can choose or grow organic fruit and vegetables, we can find recipes that limit the sugar, it is a process of becoming more intimately connected to what we consume. 

This Ball® home canning tested and approved recipe can be made with no to low sugar. I love the look of jam in these Ball® Quilted Half Pint Jars, I love the bit of sparkle they give to a homemade jam.

Using less sugar in our home can be a hard task as the children grow older and more curious, but I try hard to stick to it in our daily meals. Added sugar is linked to high blood pressure, inflammation, weight gain, diabetes, and liver disease. There is even research suggesting sugar can be akin to drugs to the brain in how addicting it can be. 

Especially now, as my parents are getting older, they are having to shift + change their diets to stay healthy, I’m reminded why this less sugar in our home is a value I hold. For the long term health of our bodies, minds, and building healthy habits for our children.

No to Low Sugar Plum Jam

FOR 8 HALF PINTS, YOU WILL NEED:

Ingredients

LOW SUGAR

5 1/3 cups plums - pit, chop, add 1/2 cup water and simmer for 5 minutes 

1 1/3 cups Unsweetened fruit juice or thawed concentrate or water

6 Tbsp Ball® RealFruit™ Low or No-Sugar Needed Pectin

up to 2 cups Granulated sugar, sugar substitute, or honey

NO SUGAR

8 cups Plums - pit, chop, add 1/2 cup water and simmer for 5 minutes 

1 1/3 cups Unsweetened fruit juice or thawed concentrate or water

6 Tbsp  Ball® RealFruit™ Low or No-Sugar Needed Pectin

Directions

Prepare waterbath canner, jars and lids according to manufacturer's instructions, if preserving.* Prepare and measure ingredients for recipe.

Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball® RealFruit™ Pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

Add sugar, sugar substitute or honey, if using. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary

Ladle hot jelly/jam into hot jars, one at a time, leaving 1/4-inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.

Place filled jars in a water bath canner, ensuring jars are covered by 1 to 2 inches of water. Place the lid on the canner. Bring water to a gentle yet steady boil.

Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5

Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store jars according to manufacturer's instructions.

If you would like to change the amounts for your jam, to make more or less jars, check out the pectin calculator

I’d love to know if you have any canning + food preservation questions! Please drop your questions below in the comments.

xx, alyson 

Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.