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Plum Jam
Makes approx. 2 cups 32 serves.
Ingredients
1kg plums
1/2 cup lemon juice
3/4 cup SPLENDA® Low Calorie Sweetener Granular
Juice from 1 lemon
1 teaspoon pectin powder
- Remove stones from plums and cut fruit into small pieces.
- Place all ingredients into a heavy based saucepan and cook over medium heat for 30 minutes or until thickened, stirring regularly.
- Spoon jam into sterilised jars and store in the refrigerator for up to one month.
| Carbohydrate | g | 3 |
| Energy | kJ | 61 |
| Fat | g | 0 |
| Protein | g | 0 |
| Sodium | mg | 1 |
| Fibre | g | 1 |
| Saturated Fat | g | 0 |
| Sugars | g | 2 |
This recipe, when compared with a traditional recipe has a 53% reduction in kilojoules, a 61% reduction in carbohydrate and a 71% reduction in sugars.
RECIPE TIPS
- Subsititute other fruit, eg. nectarines as available.
- Ripe plums in season can be stoned, sliced and frozen for later use.
