Makes 80 servings (5 half-pint jars) Calories 15 Prep Time 20 minutes Total Time 1 hour, 20 minutes Made with Splenda® Original Sweetener
Ingredients
4 pounds ripe plums
2 tablespoons lemon juice
1 (1.75-ounce) package pectin for less or no sugar needed recipes
¾ cup Splenda® Granulated Sweetener
2 teaspoons grated lemon peel
Nutrition Info Per Serving
Serving Size: 1 tablespoon jam
Calories
15
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
0mg
Total Carbs
4g
Dietary Fiber
0g
Sugars
3g
Protein
0g
Instructions
To prepare for water-bath canning:
Wash jars and lids in hot soapy water; rinse with warm water.
Fill canning pot half full of water; add jars and water to cover. Bring water to a boil, reduce heat and simmer.
Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.
Remove and drain jars and lids, one at a time, as needed for filling.
To make the jam:
Fill a stock pot ¾ full of water; bring to a boil. Working in batches, add plums and boil for 20 seconds or until skins easily peel away; remove with slotted spoon and transfer to ice water.
Use a paring knife to slip skin off plums; cut in half and remove pits. In the bowl of a food processor, add plums (working in batches if necessary) and process until finely chopped. Measure exactly 5 cups of fruit.
In a large, heavy stock pot, combine plums, lemon juice, and pectin; stir until pectin is dissolved. Let stand 10 minutes.
Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over medium-high heat. Boil for 1 minute, stirring constantly. Remove from heat; add Splenda Sweetener, stirring until sweetener dissolves. Skim off any foam. Stir in almond extract, if desired.
To can the jam:
Ladle hot jam immediately into prepared jars, leaving ½” of headspace at top of jars. Wipe jar rims and threads. Cover with 2-piece lids; tighten bands.
Place jars on rack in canning pot. (Water must cover jars by at least 1”; add boiling water, if necessary.) Cover; bring water to a gentle boil.
Process for 10 minutes. Remove jars and place upright on a towel to cool completely.
After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.
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