Low Sugar Plum Jam is a fresh and fruity spread that is ideal to serve with bread, scones or toast. It uses much less sugar than traditional jam and is quick and easy to make. This small batch Plum Jam recipe is great for anyone who enjoys jam but wants to reduce the amount of sugar in their diet.
Why Low Sugar Plum Jam?
Easy Plum Jam is one of my most popular jam recipes, particularly in the summer and autumn. It’s a gorgeous rich sweet jam and lasts for up to a year because it is high in sugar. As I only occasionally eat jam and use only a single teaspoonful on a scone or toast, I don’t begrudge the calories. But I’ve had a few requests from readers who would like to reduce the sugar in their diet. They have asked me for a recipe that is lower in sugar and I think I’ve finally cracked it.
How much less sugar is in Low Sugar Plum Jam?
Low Sugar Plum Jam has two-thirds less sugar than my usual recipe. My traditional jam recipes usually have a similar weight of sugar to the weight of the fruit but Low Sugar Plum Jam has one-third of sugar to the weight of the prepared plums.
What kind of sugar should I use?
I use ordinary granulated sugar from the supermarket. For competition entry jam, you can buy preserving sugar which has larger crystals that dissolve more slowly and create a crystal clear jam with less froth on top. Be very aware when buying preserving sugar that you don’t buy Jam Sugar. This is different as it has added pectin and gelling agents.
Do I need to add pectin to the jam?
No, this is a ‘No Pectin’ recipe. In this recipe, lemon juice does the same job that pectin does. Pectin is the ingredient that makes jam set or gel. Lemon juice helps the pectin strands to come together and set the jam. As lemon juice is highly acidic and also helps to reduce the growth of bacteria.
What kind of plums do I need?
Use any kind of dessert plums as long as they are sweet and ripe. The best known type of dessert plum in the Uk is the Victoria Plum. They are really only available in September but there are other varieties that are available earlier. And imported plums are available all year round. If you are buying plums out of season, look for ‘supersweet’ on the packaging to be sure of a plum that will work in this recipe. The sweetness in the jam comes mainly from the fruit, so sweet plums are essential.
What does Low Sugar Plum Jam taste like?
It tastes just like plum jam, perhaps slightly more fruity. It is a softer set than traditional jam but firms up in the fridge and it spreads well.
How do I store Low Sugar Jam?
Store the jam in a sterilised jam jar in the fridge. You can keep it in the fridge for about 6-8 weeks, although because it is a small batch it is unlikely to last that long!
Can I freeze Low Sugar Jam?
Yes, you can freeze the jam. Put the cold jam into a small, clean freezer-proof container. Freeze for up to 6 months. To defrost, place the container in the refrigerator and defrost slowly overnight. Give the jam a stir and use it within a week of defrosting.
Can I make a larger batch of Low Sugar Jam?
You can double this recipe to make more jam. I would not recommend making any more than double the quantity as it will make it more difficult to get it to the correct consistency.
How do I sterilise my jam jars?
- Carefully wash and rinse the glass jars and the metal lids
- Put the wet glass jars on a baking tray upside down.
- Put the baking tray and jam jars into the oven at 150C just as you start to make the jam. The water inside the jars will turn to steam which helps to sterilise the jars.
- Put the lids into a large heatproof jug or bowl and cover with boiling water from the kettle. Drain and lay out the lids to dry on kitchen paper.
- When your jam is ready take the jars out of the oven and fill them with hot jam, then put on the lids.
- When the jars have cooled check that the lids are tight and tighten further if needed.
You can also sterilise your jam jars on a hot wash in the dishwasher.
What is a rolling boil?
You need to get the jam to a rolling boil so that it will set. A rolling boil is a fast bubbling boil and it is easier to show you than try to describe it so I made this video clip when I was making Fig and Lime Jam.
How can I tell if the jam is ready?
Use a test similar to the wrinkle test to check if low sugar jam is set. The jam will not really wrinkle as much as it would in a high sugar jam. But if you push your finger through the jam on a cold saucer it should leave a clear space and not run back into the place where your finger has been.
- Place 2 saucers or small plates in the fridge before you start making jam.
- After the jam has been at a rolling boil for 10 minutes, take it off the heat.
- Put a teaspoon of the jam onto one of the saucers from the fridge.
- Return it to the fridge for 5 minutes.
- Take the saucer out of the fridge and push your finger across the jam. If it is ready it will leave a clear space and not run back into the space where you pushed your finger (see photo above).
- If it is not ready, bring the jam back to a boil for 5 minutes then repeat the saucer test. Be careful not to burn the jam on the base of the pan.
- Skim off any froth on top of the jam in the pan with a metal spoon, then pour or ladle your jam into sterilised jars and seal.
How do I serve Low Sugar Plum Jam?
Serve Low Sugar Plum Jam just as you would any other jam. I enjoy it on toast or on a toasted bagel spread with cream cheese and then some plum jam. Here are some other bakes you could enjoy with Low Sugar Plum Jam:
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Low Sugar Plum Jam (Small Batch)
Equipment
- weighing scales
- wooden spoon
- Lemon squeezer
- Sharp knife
- chopping board
- Large saucepan
- 1 glass jam jar with lid
Ingredients
- 300 g sweet ripe plums
- 60 ml water
- 100 g sugar
- 1/2 lemon juice
Instructions
- Remove the stones and cut the plums into to small pieces.
- Put the chopped plums into a large saucepan.
- Add the water and lemon juice and simmer until the fruit is soft and pulpy. This takes about 5-10 minutes.
- Put a saucer in the fridge to chill for testing.
- Add the sugar and stir until it is all dissolved.
- Turn up the heat and bring the jam to a rolling boil.
- Boil for around 10 minutes stirring occasionally so the jam doesn’t stick. The jam should start to look thicker.
- Take the pan off the heat and put a small amount on the cold saucer. Put the saucer back into the fridge for 5 minutes.
- Test the set by pushing your finger through the jam on the saucer, it should wrinkle slightly and leave a clean space where your finger has been.
- Put the jam into a sterilised jam jar and seal with a tight lid.
- Store the jam in the fridge and use within 3 months.
Cat says
Thank you for such clear instructions. I’d love this spread on a croissant. Although I don’t always look for low sugar options, I think this is a great idea and one I will look forward to making.
Janice Pattie says
Thanks, Cat. It’s certainly good to have a low sugar option, especially when it tastes just as good!
Sarah James says
I love plum jam and a great idea to make a low sugar version. I much prefer a softer set jam, looking forward to making your recipe.
Janice Pattie says
Thanks, Sarah. I hope you enjoy the jam.
Lesley says
I love a plum jam, but think your lower sugar option is a great idea as I often find jams a little on the sweet side. Great recipe instructions too.
Janice Pattie says
Thanks, Lesley. It makes a lovely fruity tasting jam.
Jacqui – Only Crumbs Remain:Recipes Made Easy says
This would be just the perfect jam for filling a sponge cake with as I often find full sugar jams a bit sweet for this. The extra fruitiness is a bonus too.
Janice Pattie says
That’s a great idea, Jacqui!
Nic | Nic's Adventures & Bakes says
Thanks for sharing, this jam looks lovely 🙂
Janice Pattie says
Thanks, Nic.
Sisley White - Sew White says
We have plums growing and I am so excited to make your jam with them.
Janice Pattie says
I’m excited that you are thinking of making my recipe. I hope you enjoy the jam.
Chloe says
I’ll be making this just as soon as I stop obsessing over plum curd! No, I’ll make both!
Janice Pattie says
Ha! I’m sure there will be plenty of time to make both.
Janet Green says
Janice:
As a long-time diabetic we only eat the all-fruit or Polander preserves however finding recipes for these types of food as been
very difficult, so I am looking forward to making this recipe and others you may have. I do have two questions for you couldn’t we give this a boiling water bath to be able to extend the shelf life and also in the recipe you have 1/2 lemon juice, did you mean 1/2 teaspoon?
With appreciation,
Jan
Janice Pattie says
Hi Janet, thanks for your comment. The lemon juice is the juice of 1/2 a lemon. I’ll have a look at the instructions and see if I can make that a bit clearer. I dare say you my be able to water bath the jam, but this is not something I have ever done, so I would not wish to give advice on this method. thanks, Janice