Experience the perfect balance of flavour and health!
I’m thrilled to share another enticing recipe from my cookbook, My Sisters’ Cookbook—Food and Menopause, which is dedicated to exploring healthy alternatives backed by scientific research. Check it out here!
Regardless of the type of plums you have on hand, don’t miss the chance to indulge in a delicious jam that is irresistibly good and free from the excess sugars typically found in traditional recipes. If you come across a delightful bounty of damsons, there’s no better way to celebrate their flavour than by transforming them into jam. Instead of overwhelming yourself with the idea of multiple large jars, why not whip up a smaller batch? This approach not only makes the process more enjoyable but also allows you to savour a delightful treat without any guilt.
What makes this jam truly special is that it contains no added sugar; its natural sweetness comes from the fructose in the damsons, elegantly enhanced by the warm aroma of cinnamon. Thanks to the high pectin content in damsons, the jam thickens quickly, requiring minimal cooking time, so you can enjoy it sooner!
For your batch, I suggest using up to 2 kg of damsons. If you’re lucky enough to gather more during the season, simply freeze the extra fruit and you can later create joyfully homemade jam whenever the craving strikes. Embrace this opportunity to enjoy a guilt-free indulgence that’s brimming with flavour!
Sugar-Free Jam made with Damsons, or Italian Plums, or Stanley Prune Plums
Sugar-Free Jam made with Damsons, or Italian Plums, or Stanley Prune Plums
With minimal cooking time and no added sugars, it’s a healthier indulgence.
For 2-3 medium jars
- 2kg damsons, with the stone
- Pinch of cinnamonr
- Large pot/saucepan with heavy bottom
instructions:
1. Sterilize the jars in the dishwasher using the high-temperature program in the oven at 100˚C for half an hour.
2. Before you begin cooking the jam, place a saucer in the fridge to chill. This will be used to test the jam’s readiness later on. Aside from washing the damsons, there are no other preparations necessary.
3. Place the fresh or frozen damsons into a pot and cook over low heat. As they cook, the stones will separate from the flesh. The high pectin content in the damsons will expedite the thickening process, resulting in a jam-like consistency.
4. Once the stones have separated, strain the mixture through a colander to remove them.
5. Return the strained damsons to the pot and continue cooking. The process doesn’t take long, but it requires occasional stirring and monitoring. To check if the jam is ready, scoop up a small amount of the liquid from the bottom of the pan and drop a few drops onto the chilled saucer. If it doesn’t run too much, it’s ready.
6. Since this recipe yields a small amount of jam, it could be stored in the refrigerator.
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Jelena Pop-Kostić 
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