plum preserves or jam

Hi, Plums were 50 cents a pound at walmart so we got five or six
pounds. now, here's my questions. LOL

I've been told I have diabetes, borderline. I use fruit when I want
something sweet and it seems to work out just fine.

I prefer to eat fresh fruit but I'd like to preserve these so I'll
have some fruit when all the fruit at the market is unaffordable. So
does preserves or jam use less sugar? I don't need it to be extra
sweet, In fact I'd prefer to have more fruit flavor and not so much
sweetener, but canning them in plain water is going to just give me
watery fruit, so What would you do?

thanks, kitty

"Kitty" <[Only registered users can see links. ]> wrote in message
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I'd dry them. But that concentrates the sugar, so you'd want to eat less of
them all at once. You could also freeze them in small containers.
OTH, you can use special No Sugar Needed Pectin, and use Splenda or no
sugar at all. Use smaller jars as this jam may not last as long on the
shelf and will mold easier after it's opened, even in the fridge.
And it won't be as pretty, sparkling, but will taste good.
Good luck and let us know how you do.
Edrena

"Kitty" <[Only registered users can see links. ]> wrote in message
news:[Only registered users can see links. ]...
--
Plum butter is one of the best things in the world.
--
ivan

In article
<[Only registered users can see links. ]>,
Kitty <[Only registered users can see links. ]> wrote:


Have you considered canning the plums? You can do that with a very
light syrup or even water. Sugar in the syrup will help the fruit keep
its shape but if aesthetics aren't your biggest concern, that might be
something to consider.

[Only registered users can see links. ]

I didn't read your post thoroughly -- my bad -- before suggesting you
can the fruit. Sorry about that. Canning them in water will give you
plum-flavor liquid likely to be not especially palatable without at
least a little sweetener. You could also can them in a fruit juice
blend.


--
-Barb, Mother Superior, HOSSSPoJ
[Only registered users can see links. ] , blahblahblog is back and
is being updated quite regularly now.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

In article <[Only registered users can see links. ] >,
"Ivan Weiss" <[Only registered users can see links. ]> wrote:


Hear, hear, Ivan!! (How the heck have you been?)
--
-Barb, Mother Superior, HOSSSPoJ
[Only registered users can see links. ] , blahblahblog is back and
is being updated quite regularly now.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

On Jul 27, 11:51 am, "Ivan Weiss" <[Only registered users can see links. ]> wrote:

plum butter sounds like you'd get more of the real fruit for sure.
does it use less sugar? or can I use Stevia, which is a natural sugar
free sweetener? should I put it in half cup containers so it won't
mold when I open it. LOL Kitty

"Melba's Jammin'" <[Only registered users can see links. ]> wrote in message
news:[Only registered users can see links. ]...
--
Busier than hell, but not too busy to make jam. I scored a 50-pound sack of
huge yellow onions for $8(!) and after freezing four gallons of onion soup
in pints, and dehydrating several quarts worth of onion flakes, I made a
small experimental batch of onion jam yesterday.

It came out great, so I'll be making a bigger batch today and if successful,
will post the recipe here.
--
ivan

Kitty" <[Only registered users can see links. ]> wrote in message
news:[Only registered users can see links. ]...
--
You could use stevia. I have heard of that being done. You could make a
strong tea from stevia leaves and use that in lieu of the apple cider that
goes into most fruit butters. I pack mine in pints and give them 10 minutes
in BWB. Or you can freeze them.
--
ivan

Kitty wrote:
When you say "preserves" do you mean jam with solid pieces of fruit in
it or preserved ( that is "canned" fruit)? If you want "jam" and can get
"no sugar needed" pectin you can use as little ( or none) sugar as you
want. If you mean caanned fruit, the sugar is only for taste and
firmness, not for "preserving"
Ellen

On Jul 28, 7:44 pm, ellen wickberg <[Only registered users can see links. ]> wrote:

Well, when I wrote it, I meant preserves as in jam with pieces of
fruit in it. But I think I've about decided to just halve and pit
this bagful and can in a bit of white grape juice. I basically want
a flavorful fruit for eating, so not necessary to get it to spread.
then If I get about 20 pints of that I'll think about some plum butter
for my hubby. LOL We'd eaten about half the first bag, so I bought
another bag full tonight. about a gallon this time.