Hi, Plums were 50 cents a pound at walmart so we got five or six
pounds. now, here's my questions. LOL

I've been told I have diabetes, borderline. I use fruit when I want
something sweet and it seems to work out just fine.

I prefer to eat fresh fruit but I'd like to preserve these so I'll
have some fruit when all the fruit at the market is unaffordable. So
does preserves or jam use less sugar? I don't need it to be extra
sweet, In fact I'd prefer to have more fruit flavor and not so much
sweetener, but canning them in plain water is going to just give me
watery fruit, so What would you do?

thanks, kitty

"Kitty" > wrote in message
...
> Hi, Plums were 50 cents a pound at walmart so we got five or six
> pounds. now, here's my questions. LOL
>
> I've been told I have diabetes, borderline. I use fruit when I want
> something sweet and it seems to work out just fine.
>
> I prefer to eat fresh fruit but I'd like to preserve these so I'll
> have some fruit when all the fruit at the market is unaffordable. So
> does preserves or jam use less sugar? I don't need it to be extra
> sweet, In fact I'd prefer to have more fruit flavor and not so much
> sweetener, but canning them in plain water is going to just give me
> watery fruit, so What would you do?
>
> thanks, kitty

I'd dry them. But that concentrates the sugar, so you'd want to eat less of
them all at once. You could also freeze them in small containers.
OTH, you can use special No Sugar Needed Pectin, and use Splenda or no
sugar at all. Use smaller jars as this jam may not last as long on the
shelf and will mold easier after it's opened, even in the fridge.
And it won't be as pretty, sparkling, but will taste good.
Good luck and let us know how you do.
Edrena

"Kitty" > wrote in message
...
> Hi, Plums were 50 cents a pound at walmart so we got five or six
> pounds. now, here's my questions. LOL
>
> I've been told I have diabetes, borderline. I use fruit when I want
> something sweet and it seems to work out just fine.
>
> I prefer to eat fresh fruit but I'd like to preserve these so I'll
> have some fruit when all the fruit at the market is unaffordable. So
> does preserves or jam use less sugar? I don't need it to be extra
> sweet, In fact I'd prefer to have more fruit flavor and not so much
> sweetener, but canning them in plain water is going to just give me
> watery fruit, so What would you do?
--
Plum butter is one of the best things in the world.
--
ivan

In article
>,
Kitty > wrote:

> Hi, Plums were 50 cents a pound at walmart so we got five or six
> pounds. now, here's my questions. LOL
>
> I've been told I have diabetes, borderline. I use fruit when I want
> something sweet and it seems to work out just fine.
>
> I prefer to eat fresh fruit but I'd like to preserve these so I'll
> have some fruit when all the fruit at the market is unaffordable. So
> does preserves or jam use less sugar? I don't need it to be extra
> sweet, In fact I'd prefer to have more fruit flavor and not so much
> sweetener, but canning them in plain water is going to just give me
> watery fruit, so What would you do?
>
> thanks, kitty

Have you considered canning the plums? You can do that with a very
light syrup or even water. Sugar in the syrup will help the fruit keep
its shape but if aesthetics aren't your biggest concern, that might be
something to consider.

http://www.uga.edu/nchfp/how/can_02/plum_halved.html

I didn't read your post thoroughly -- my bad -- before suggesting you
can the fruit. Sorry about that. Canning them in water will give you
plum-flavor liquid likely to be not especially palatable without at
least a little sweetener. You could also can them in a fruit juice
blend.


--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
is being updated quite regularly now.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

In article >,
"Ivan Weiss" > wrote:

> "Kitty" > wrote in message
> > sweetener, but canning them in plain water is going to just give me
> > watery fruit, so What would you do?
> --
> Plum butter is one of the best things in the world.
> --
> ivan

Hear, hear, Ivan!! (How the heck have you been?)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
is being updated quite regularly now.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

On Jul 27, 11:51 am, "Ivan Weiss" > wrote:
> "Kitty" > wrote in message
>
> ...> Hi, Plums were 50 cents a pound at walmart so we got five or six
> > pounds. now, here's my questions. LOL
>
> > I've been told I have diabetes, borderline. I use fruit when I want
> > something sweet and it seems to work out just fine.
>
> > I prefer to eat fresh fruit but I'd like to preserve these so I'll
> > have some fruit when all the fruit at the market is unaffordable. So
> > does preserves or jam use less sugar? I don't need it to be extra
> > sweet, In fact I'd prefer to have more fruit flavor and not so much
> > sweetener, but canning them in plain water is going to just give me
> > watery fruit, so What would you do?
>
> --
> Plum butter is one of the best things in the world.
> --
> ivan

plum butter sounds like you'd get more of the real fruit for sure.
does it use less sugar? or can I use Stevia, which is a natural sugar
free sweetener? should I put it in half cup containers so it won't
mold when I open it. LOL Kitty

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Ivan Weiss" > wrote:
>
>> "Kitty" > wrote in message
>> > sweetener, but canning them in plain water is going to just give me
>> > watery fruit, so What would you do?
>> --
>> Plum butter is one of the best things in the world.
>> --
>> ivan
>
> Hear, hear, Ivan!! (How the heck have you been?)
--
Busier than hell, but not too busy to make jam. I scored a 50-pound sack of
huge yellow onions for $8(!) and after freezing four gallons of onion soup
in pints, and dehydrating several quarts worth of onion flakes, I made a
small experimental batch of onion jam yesterday.

It came out great, so I'll be making a bigger batch today and if successful,
will post the recipe here.
--
ivan

Kitty" > wrote in message
...
> On Jul 27, 11:51 am, "Ivan Weiss" > wrote:
>> --
>> Plum butter is one of the best things in the world.
>> --
>> ivan
>
> plum butter sounds like you'd get more of the real fruit for sure.
> does it use less sugar? or can I use Stevia, which is a natural sugar
> free sweetener? should I put it in half cup containers so it won't
> mold when I open it. LOL Kitty
--
You could use stevia. I have heard of that being done. You could make a
strong tea from stevia leaves and use that in lieu of the apple cider that
goes into most fruit butters. I pack mine in pints and give them 10 minutes
in BWB. Or you can freeze them.
--
ivan

Kitty wrote:
> Hi, Plums were 50 cents a pound at walmart so we got five or six
> pounds. now, here's my questions. LOL
>
> I've been told I have diabetes, borderline. I use fruit when I want
> something sweet and it seems to work out just fine.
>
> I prefer to eat fresh fruit but I'd like to preserve these so I'll
> have some fruit when all the fruit at the market is unaffordable. So
> does preserves or jam use less sugar? I don't need it to be extra
> sweet, In fact I'd prefer to have more fruit flavor and not so much
> sweetener, but canning them in plain water is going to just give me
> watery fruit, so What would you do?
>
> thanks, kitty
When you say "preserves" do you mean jam with solid pieces of fruit in
it or preserved ( that is "canned" fruit)? If you want "jam" and can get
"no sugar needed" pectin you can use as little ( or none) sugar as you
want. If you mean caanned fruit, the sugar is only for taste and
firmness, not for "preserving"
Ellen

On Jul 28, 7:44 pm, ellen wickberg > wrote:
> Kitty wrote:
> > Hi, Plums were 50 cents a pound at walmart so we got five or six
> > pounds. now, here's my questions. LOL
>
> > I've been told I have diabetes, borderline. I use fruit when I want
> > something sweet and it seems to work out just fine.
>
> > I prefer to eat fresh fruit but I'd like to preserve these so I'll
> > have some fruit when all the fruit at the market is unaffordable. So
> > does preserves or jam use less sugar? I don't need it to be extra
> > sweet, In fact I'd prefer to have more fruit flavor and not so much
> > sweetener, but canning them in plain water is going to just give me
> > watery fruit, so What would you do?
>
> > thanks, kitty
>
> When you say "preserves" do you mean jam with solid pieces of fruit in
> it or preserved ( that is "canned" fruit)? If you want "jam" and can get
> "no sugar needed" pectin you can use as little ( or none) sugar as you
> want. If you mean caanned fruit, the sugar is only for taste and
> firmness, not for "preserving"
> Ellen

Well, when I wrote it, I meant preserves as in jam with pieces of
fruit in it. But I think I've about decided to just halve and pit
this bagful and can in a bit of white grape juice. I basically want
a flavorful fruit for eating, so not necessary to get it to spread.
then If I get about 20 pints of that I'll think about some plum butter
for my hubby. LOL We'd eaten about half the first bag, so I bought
another bag full tonight. about a gallon this time.

On Jul 27, 4:51*pm, "Ivan Weiss" > wrote:
> "Kitty" > wrote in message
>
> ...> Hi, Plums were 50 cents a pound at walmart so we got five or six
> > pounds. *now, here's my questions. *LOL
>
> > I've been told I have diabetes, borderline. *I use fruit when I want
> > something sweet and it seems to work out just fine.
>
> > I prefer to eat fresh fruit but I'd like to preserve these so I'll
> > have some fruit when all the fruit at the market is unaffordable. * So
> > does preserves or jam use less sugar? *I don't need it to be extra
> > sweet, In fact I'd prefer to have more fruit flavor and not so much
> > sweetener, but canning them in plain water is going to just give me
> > watery fruit, so What would you do?
>
> --
> Plum butter is one of the best things in the world.
> --
> ivan

Does any one have a recipe for plum butter?

Thanks,
S

On Jul 29, 4:29 am, Stef > wrote:

>
> Does any one have a recipe for plum butter?
>
> Thanks,
> S

Steph,
at the top of this page, type plum butter into the search window and
click search this group. you'll get all the references to plum butter
that have been made as well as about five recipes, for the last 10
years or more.

IF those aren't enough, type it into the search window of any browser
and you'll get recipes from any of a dozen Well known sites on the
web.

HTH, Kitty

Stef wrote:
> On Jul 27, 4:51 pm, "Ivan Weiss" > wrote:
>
>>"Kitty" > wrote in message
>>
...> Hi, Plums were 50 cents a pound at walmart so we got five or six
>>
>>>pounds. now, here's my questions. LOL
>>
>>>I've been told I have diabetes, borderline. I use fruit when I want
>>>something sweet and it seems to work out just fine.
>>
>>>I prefer to eat fresh fruit but I'd like to preserve these so I'll
>>>have some fruit when all the fruit at the market is unaffordable. So
>>>does preserves or jam use less sugar? I don't need it to be extra
>>>sweet, In fact I'd prefer to have more fruit flavor and not so much
>>>sweetener, but canning them in plain water is going to just give me
>>>watery fruit, so What would you do?
>>
>>--
>>Plum butter is one of the best things in the world.
>>--
>>ivan
>
>
> Does any one have a recipe for plum butter?
>
> Thanks,
> S
Most butters are cooked down sauces. So you can cook your fruit in as
little liquid as is feasible, put it through a food mill to get rid of
peels ( and pits if necessary), taste it for sweetness, cookdown and
taste for sweetness again, sweeten to taste and if still not thick
enough put in a shallow, wide baking pan and reduce further in a not too
hot oven, stirring from the sides occasionally. And can it. We usually
use the time in Putting Food By for apple butter ( I don't have my copy
here at home, so can't tell you what the time is). Be careful, hot
butters really stick to the skin and burn.
Ellen

In article
>,
Stef > wrote:

> Does any one have a recipe for plum butter?
>
> Thanks,
> S


Stefanie, I just posted a Fruit Butter Primer in Gloria's thread, "I'm
On a Roll." Check it out! :-) It's how I make my plum butter, too.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
is being updated quite regularly now.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene