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SILVERBIRCH PLUM JAM (SUGAR FREE)

For making this recipe require 2 hrs for 500g of jam

Ingredients for approximately 2 jars of 250g each:

  • 700g of plums
  • 200g of BONRAW silverbirch sugar
  • 45ml of fresh lemon juice

 

Method:

  1. To make sure the peel is really clean, wash the plums thoroughly and soak them in baking soda and water for about 10 minutes. Meanwhile, prepare the lemon juice.

  2. After 10 minutes, rinse the plums under running water and cut them into small chunks.

  3. In a large bowl mix the plums with BONRAW silverbirch sugar and fresh lemon juice, let the plums marinate for about an hour.

  4. After the necessary time, transfer the plums and mixture to a large pot and cook for about 40 minutes, continuing to stir them so that they do not stick to the pot. Eliminate the foam that will be created on the surface so that the jam is bright red and not opaque.

  5. To check the cooking, take a teaspoon of jam and pour it on a plate. Tilt it and if doesn’t slip, then the jam will be ready. If not, cook it for a few more minutes.

 

Method for sterilisation:

  1. It is very important that the jars are new or with at least new lids. This sterilisation and storage process will help you to keep the chutney fresh longer.

  2. Put the jars upside down in a pot full of water (the water should be 15cm above the jars) and put the pot over medium heat. Wait for the water to boil and count 20 minutes. After these minutes add the lids and continue to sterilise for 10 minutes.

  3. Spread a clean cloth on your working kitchen table, and remove the jars from the boiling water very carefully, and placing them upside down on top the cloth and let them dry well (in this way you will avoid the dust goes inside the jars).

Method for the preservation:

  1. When the jam is ready, pour it still hot inside the jars and make sure to close them tightly. Then turn them upside down and wait for them to cool. This process will help close the lid completely.

  2. To make sure that the preservation process has been successful, push the centre of the lid with your finger and if you hear noise or air coming out it means that the preservation process has not been successful.
  1. You can keep the jars closed for up to a year or if opened, consume them within 3 or 4 days.



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