Low-Sugar Plum Jam

Isn't it pretty? There's nothing quite like the color of plum jam!

I discovered the beauty of Ball Real Fruit Low or No-Sugar Needed Pectin. And since we had A TON of plums from my neighbor, it was time to try out some low-sugar plum jam. It turned out delicious. My 14-year-old declared it her favorite kind of jam. Ever! :)

Low-Sugar Plum Jam

makes 8 half-pint jars

7 1/3 cups crushed plums {about 40 large plums for me}

6 T. Ball Low or No-Sugar Pectin

1/2 t. butter--optional, to prevent foaming

1 c. granulated sugar

Wash and pit the plums, then pulse a few times in a food processor to crush. You don't want a puree--leave some chunks. Measure crushed plums into a large stock pot.

Sprinkle the pectin over the top of the crushed plums and stir until thoroughly combined. Add the butter if using. Heat this mixture over medium-high heat until it comes to a full boil.

At this point, stir in one cup sugar. Use a whisk to stir it in until it dissolves. Bring the mixture back to a full, rolling boil that keeps boiling even while you stir it. Boil it hard, while stirring, for a full minute.

At this point, it is ready for canning. Fill hot sterilized jars and process in a boiling water bath for 10 minutes at sea level. At my altitude of approximately 4800 feet, I add an additional 10 minutes.