Plum or damson jam

Ingredients for 1 servings:

• 2 ¼ kg plums or damsons, pitted and sliced
• 3 apples, sour (Granny Smith, for example), rinsed, unpeeled, quartered but NOT pitted
• 60 ml grape juice, white (or apple juice)
• 2 tbsp lemon juice
• 170 g sugar
• ¼ tsp cinnamon (optional and/or ginger powder), a little more if you like

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

(suitable for diabetics)

This basic recipe works just as well with strawberries, blackberries, or peaches. Place a saucer in the freezer. This will be used later to test the consistency of the jam. Combine the plums or damsons, apples, grape juice (or apple juice if you prefer), and lemon juice in a large, heavy saucepan (please do not use aluminum). Bring to a boil over medium heat, stirring constantly. Cover and simmer gently (don’t forget to stir occasionally) until the fruit is completely soft, about 20 minutes. (Ensure the fruit is always bubbling gently while cooking.) Run the fruit through a mill to remove the skin, peel, and apple cores. Return the pureed fruit to the pan. Add sugar and desired spices and cook over medium heat, stirring frequently. After 12 to 15 minutes, test whether the jam is ready: drop a spoonful of jam onto the frozen plate. Run your finger through it. When the finger mark remains clearly visible, the puree is ready. Remove the pot from the heat and skim off any foam with a slotted spoon. Keeps in screw-top jars in the refrigerator for up to 2 months. Per serving (1 tbsp): 14 kcal, 0 g fat, 4 g carbohydrates, 0 g protein.