Easy Low Carb Recipe for Sugar Free Canned Plums
My recipe for Easy Low Carb Sugar Free Plums shows you how to preserve the summer sweetness of my favorite fruit, plums without any added sugar.Plums are known for their succulent juiciness and often sweet and sour taste.which makes them a perfect candidate for canning.
Equipment
- Large Stock Pot
- Jar Lifter
- Funnel
- 4 pint canning jars with lids and bands
- Slotted Spoon
- Knife or chopstick
- Clean cloths preferrably dark to prevent visible stains
Ingredients
- 4 lb deseeded plums
- 1/4 cup monk fruit granulated or 1/4 cup Trim Healthy Mama Super Sweet Sweetener
- 2 cups water
Instructions
Prepping your plums and Sterilizing Jars for Use
- You will first start by washing and preparing your plums for the canning process.
- I washed my plums well, then looked them over for any blemishes and or mushy spots. I cut out the mushy spots and skin where it had any marks or blemishes.
- Next I chop plums in half and removed the pits. If they are very large, you can chop the plums into fourths to fit in the jar. I just use a cutting board and a very sharp serrated knife. The serrated knife helps to cut through the skin and flesh without pushing down on it.
- If you want to leave them whole, you must prick the skin with a toothpick so it does not burst in the canning process.
- This particular way of canning is called the Hot Pack Method. It involves using hot plums and a sugar syrup versus a raw pack into the jars and covered with syrup. This hot pack method is a great way to preserve the flavor of the plums.
- Fill the lidded pot you will use for water bath canning with water at least 3/4 of the way. Place the empty jars you will be using into the pot and make sure water fills the jars and covers them while standing up.
- Turn the heat up to high until the water boils. Let it boil for 10-15 minutes then cover and turn off the heat.
- Now your jars are sterilized and ready to fill. Take your lids and place them in the water with the jars to warm while you fill the jars with plums.
Canning Plums with Sugar-Free Sugar Syrup
- In a different large saucepan or pot, combine the water and sweetener of choice and bring it to a full rolling boil.
- Once it has boiled, take it off of the heat and place plums into the hot syrup and fold them in. Combine plums with the syrup gently so you do not break up the whole fruit.
- Return the pot to the heat for 1 more minute then turn the heat completely off leaving the pan on the heat source. Let your plum filled pot sit there covered for 20 minutes. This will give the entire plum mixture time to get completely warm without cooking it. After it has set, remove the lid and give it a gentle stir.
- Using your jar lifter, pull out your hot jars from the boiling water canner pot and set on your towel covered surface.
- Place a funnel in your first jar and using a slotted spoon, scoop out the warmed plums and fill your jars up to the threads of the jar. Once they are all filled, then start filling up the jars with the syrup from the pot leaving a 1/2 inch headspace.
- Use a clean utensil, like a chopstick or a plastic spatula, to remove any trapped air bubbles by gently poking down the inside sidewall of the jar. Do not stir!
- Now retrieve your lids from the warm water in the pot and cover jars with them. Screw bands onto the lids well. They do not need to be super tight, just enough for the lid to get a good seal.
- Now with the jar lifter, lower each filled jar BACK into the original large pot of water. After all jars are placed, fill it with enough water to cover the tops of the jars by at least 1 inch.
- Turn the heat under the pot to high until it reaches a full boil. At this point, put on the lid and set a timer for 10 minutes.
- Once the time is up, turn off the heat and retrieve the jars with the jar lifter and place on your towel you used earlier.
- Let them sit at room temperature for 24 hours to completely cool.
- As they are coolng you will hear the lids pop as they suck down to the jar opening, this is a good thing!
- Store the cooled, sealed jars in a cool, dark place. Don't forget to label each jar with the contents and the date of canning for easy identification. They are good up to 18 months from the date of canning.
Notes
Get a whole set of canning supplies for less than $20!
I have had this set for many years and it has held up well!
Check up in the details of the post for information on sweeteners and what type of jars to use.
| Nutrition Facts | |
|---|---|
| Serving size: 2 tbsp | |
| Servings: 64 | |
| Amount per serving | |
| Calories | 2 |
| % Daily Value* | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 0.5g | 0% |
| Dietary Fiber 0.1g | 0% |
| Total Sugars 0.4g | |
| Protein 0g | |
| Vitamin D 0mcg | 0% |
| Calcium 0mg | 0% |
| Iron 0mg | 0% |
| Potassium 7mg | 0% |
Nutrition
Calories: 2kcal
Tried this recipe?Let us know how it was!