Freezer jams are my new favorite way to preserve summer fruit for winter days. Fruit is cooked for a very short time, so majority of nutrients is preserved. Freezer jam is low in sugar and therefore suitable for diabetics and people who want to lose weight. Another advantage of freezer jam is that it is simple to make and does not need special equipment and time that canned jams require.
I made this one without added pectin. Instead, I used one green apple (which contains a high amount of natural pectin) and peaches that were slightly under-ripened (they would need 2-3 more days to become fully ripened). Lemon juice also helps to preserve the fruit because it is an acid. Lemon zest is here just for flavor. I used just 1 tsp of white sugar to balance the acidity (because other types of sugar cannot do that), while my main sweetener of choice was stevia.
Freezer jam is not shelf-stable, so for storage longer then 3 weeks it must be kept in the freezer.
- 1 kg (2 lb) plums
- 3 peaches
- 1 green apple
- ½ lemon, juice and zest
- 6 tablets stevia
- 1 tsp white sugar
- about 2 Tbsp fructose sugar
- Wash and stem the fruit. Remove pits. Peel the apple.
- Mash fruit with hand blender or in food processor until slightly chunky (not pureed).
- Heat to boiling. Cook for a few minutes, stirring from time to time. Add stevia, sugar and fructose and cook until they are melted. Adjust sweeteners to your liking.
- If you are going to consume the jam in the next few days, pour the resulting mixture into jars. Wipe rims of jars and seal. Turn jars upside down and let stand about 5-15 minutes (this will help seal the jars).
- Turn back to normal position, let cool to room temperature. Store in refrigerator up to 3 weeks.
- For later use, spoon mixture into freezer containers. Store in freezer up to one year.