In diabetic plum recipes, the recommended sugar to fruit ratio in the recipe should be at least 1:2—i.e., one part sugar to two parts fruit, for example, 500g sugar to 1000g fruit—and up to 1:1, which means the same amount by weight of sugar as the final fruit used would be added.
However, healthy plum recipes are relative and will vary according to taste, depending on whether you want a more or less sweet jam, the methods of preservation (because sugar acts as a preservative), and according to the type of fruit, i.e., according to its sweetness. Either the fruit used or the amount of pectin it contains.
To obtain a good texture in the plum jam recipe, we will have to use longer cooking times than with other fruits.
Since we are going to consume it in a short time and keep it in the fridge, we have chosen to use a lower proportion of sugar than the usual 1: 1, since we will start with 1 kg of fresh plums, which will remain in about 850 g of fruit once pitted, and we will add 500 g of sugar.
This sugar-free plum jam is made with stevia, so you can add it in place of sugar for diabetics.
INGREDIENTS
- 1 kg of black plums.
- 1 lemon (we will use the juice and the skin)
- 500g of sugar or stevia in the case of diabetics. (How to make plum jam without sugar)
- 1 small teaspoon of salt.
HOW TO MAKE DIABETIC PLUM RECIPES
STEP 1
We thoroughly wash 1 kg of plums and 1 lemon because the skins of both fruits will be used. Remove the seeds from the plums and cut them into quarters.
STEP 2
When all of the plums have been chopped, they are placed in the jar that will hold the jam. To improve the flavor, mix together 500 g of sugar, 1 teaspoon of salt, 1 lemon juice, and lemon zest.
STEP 3
The plums should be covered and given two hours to sit. After this period of time, we will observe that the fruit has macerated in a syrup made of sugar, lemon juice, and the juice that the plums have emitted.
STEP 4
Cook the jam over low heat for about two hours after adding the saucepan to the fire.
We occasionally whisk the mixture to prevent it from sticking. Remove the pan from the heat after the texture is achieved after two hours. To get rid of the remaining skin and give the jam a fine, creamy texture, we can pass it through a Chinese strainer or a vegetable mill.
STEP 5
Depending on the flavor and texture we want for our jam, we can skip the preceding stage. The final jam can also be homogenized by using a blender, but you won’t be able to remove the skin from the jam and the texture won’t be as creamy; it will be a little more liquid.
STEP 6
Depending on their size, we pour the jam into one or two jars after it is finished and store them in the refrigerator to use over the next several days.
