Plum Jam Sugar Free

For the plum puree, place pitted plums and vinegar in a large saucepan and mash a bit with a potato masher to create a little juice.

Turn up the heat and, stirring constantly, bring the plums to a boil once. Pour the mixture into a large baking dish. Heat the oven to 220 degrees.

Add spices to the plums and bake at 220 degrees for about 30 minutes. Then turn the heat down to 120 degrees, stick a wooden spoon in the oven door and stir the mixture every half hour or so so that nothing sticks to the edge of the dish. It’s best to use a rubber spatula.

After about 3 to 4 hours, when the mush has shrunk to about a quarter of its initial volume, remove the hot mush from the stove and pour into jars or twistoff jars.

Make sure the mush is poured in burning hot and stir well; there should be no air bubbles in the jars.

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