This recipe is for you if you want to make homemade plum jelly without sugar and without the time and effort it takes to make a large batch of “real” preserves. Feel free to substitute sugar for the erythritol and stevia.
Set a fine-mesh strainer over a medium-sized bowl and have a potholder at the ready. You’ll set the hot saucepan on it. In a small measuring cup, dissolve the kuzu powder in 2 ounces of the apple juice. Finally, have a small glass jam/jelly jar ready.
In a medium-sized saucepan, heat the sand plums and shredded apple in the remaining 4 ounces of apple juice over medium-high heat. Cook for 6-8 minutes, keeping it at a nice simmer. As the plums cook, press gently with the back of a large spoon or a potato masher to liberate the skins and pits from the flesh. Stir in the stevia syrup and the erythritol.
Remove the saucepan from the heat and place on the potholder. Ladle a large spoonful of the plum mixture into the strainer and press the fruit pulp/skins/seeds to extract the liquid. Once you’ve gotten as much goodness out of the pulp as possible, remove the pits/skins and discard. Continue in this fashion until you’ve processed all of the pulp. Some of the apple shreds will remain – no biggie – they look nice and will add some texture to the final product.
Now, return the extracted liquid to the saucepan. Heat on medium-high and stir in the kuzu-water mixture. Bring the liquid to a boil, stirring frequently. Cook for about 5 minutes, or until the mixture is very thick. Stir in the orange peel, if using. Carefully pour the jelly into the glass jar. Let cool completely, then put in the refrigerator for 8+ hours to set completely.
I’ve made this substituting white wine for the apple juice and it’s delicious. Omit the orange peel and stir in a teaspoon of finely chopped mint – fabulous.
Keywords: jelly, jam, fruit jelly, fruit jam, plums, wild plums, wild fruit, foraging, sugar-free, pectin, easy, quick